Whole Wheat Dinnner Rolls
Today we are expecting snow a little later in the morning, so my mom is coming over for lunch instead of dinner today. I made her a big pot of Kimberly’s Vegetable Soup and it is simmering on the stove. To go with the soup, I usually have frozen gluten free rolls in the freezer that I can heat up for her. So she was taken care of. But I was feeling a little lonely in the bread department. Here’s why… The past 2 weeks I have been passing on the bread at the grocery market because I have been eating way too much of it! So, I decided to make some rolls for myself! Since I had time, and I’m on vacation, and it is snowing, and I had a craving for bread, I decided to go for it and make a batch of these rolls. The Recipe comes from Kim Barnouin’s book, Skinny Bitch Bakery.
Whole Wheat Dinner Rolls
Makes 12 rolls
1 tablespoon Bob’s Red Mill Egg Replacer
3 tablespoons plus 1 1/4 cups water at room temperature
1 tablespoon active dry yeast
3 1/4 cups Whole Wheat Flour (I used Bob’s Red Mill)
1 tablespoon sugar
2 teaspoons salt
In a small bowl combine the egg replacer with 3 tablespoons of water and set aside. Heat the remaining water to 125 degrees and place in another small bowl. Add the active dry yeast to the warm water and let sit for 10 minutes.
In a large bowl, combine the flour, sugar, and salt.
Mix the yeast and the egg replacer together and add to the flour. Stir to combine. Dust a large workspace with flour and grease a large bowl. When the dough starts to come together, turn our onto floured work surface and knead until smooth and elastic, about 10 minutes.
Placed in the oiled bowl and cover with plastic wrap. Place in a draft free area and let rise until double in size, 60-90 minutes.
Preheat the oven to 400 degrees. Lightly grease a baking sheet, dust with flour, and set aside. Punch down the dough and turn onto a floured work surface.
Divide into 12 equal pieces. Briefly knead each piece and then shape into a ball. Place the balls 2 inches apart on the prepared baking sheet and cover loosely with plastic wrap. Place in a warm, draft free area and let rise again for 25 minutes.
Bake until golden brown, about 18 minutes. Remove from the oven and allow to cool on a wire rack before serving.