Wheaten Rolls

It was pretty chilly here Sunday, Monday and yesterday: we never reached 60 degrees. So to those of you sweltering in the South, this might seem weird, but baking was just what we needed this week. I decided to make a different kind of roll that could be used for lunch the next day. Even with only 5 of us at home, 16 of them only lasted one dinner and one lunch.

WHEATEN ROLLS

1-1/2 cups warm water
6 tsp yeast
3 cups white flour
1 cup whole wheat flour
4 tsp gluten powder
3 tbsp powdered milk
2 tbsp sugar
2 tsp salt
2 tbsp vegetable oil

Pour the water in your bread machine bucket or mixing bowl; sprinkle the yeast over the water. Add the remaining ingredients in the order given, and let your bread machine run for about 10 minutes, or mix according to my bread tutorial (see link to the right). Let the dough rise for 15 minutes, punch down and knead on a floured counter, then divide the dough into 16 pieces. Form each into a ball, place on a greased baking sheet, and let them rise for about 20 minutes, while the oven preheats to 375F. Bake for 17 to 20 minutes, or until they've reached your desired degree of brownness. Try to let them cool for a couple of minutes before serving.

These rolls are good with jam for breakfast. They make great sandwiches, too!