| Recipe: |
UPDATED 27 December 2021 with Mom guiding me so (hopefully) I get the details right and nice moist rolls!
1 1/3 c milk
2/3 c shortening
1/3 c sugar
1.5 t salt
2 pkg yeast
1/3 c warm water
1 t sugar
2 beaten eggs
1/2 c whole wheat flour
4 c white flour (or a bit less)
Heat milk in a small saucepan until steamy. Add shortening. If it doesn’t melt completely, heat a bit more. Stir in sugar and salt. Set aside to cool.
Meanwhile, put warm water and sugar in a glass measuring cup. Stir in yeast and let it proof until about double in volume. Stir in eggs.
Mix milk and yeast mixtures in large mixing bowl. Stir in whole wheat flour and 2 cups of white flour. Stir in another cup of white flour. Add from the last cup of flour a little bit at a time until the mixture is sticky but manageable (I had about 2 T left that I didn’t add). Turn onto a marble slab and knead about 10 minutes.
Let rise until double. [Today I had plans to meet Em downtown and so let it rise at room temperature for 2.5 hours until I got home. Mom would rather have it put in a warm oven for less time.]
Punch down and separate dough roughly into thirds. Roll out into large-ish rectangles (maybe 10-11” tall and 15-18” wide). Cut in half the long way and then cut each strip into about 10 thin tall triangles. Roll triangles into rolls and place on baking sheets. Let rise again.
Preheat oven to 360 F. Bake until golden (about 13 minutes in Mom’s oven).
OLD VERSION (pre-December 2021)
(also a good dough for cinnamon rolls)
1/3 c. warm water
2 pkg. yeast
1 t. sugar
1 1/3 c. milk
1/3 c. shortening (60 grams)
1/3 c. Imperial Margarine
1½ t. salt
1/3 c. sugar
2 beaten eggs
1 c. whole wheat flour
All-purpose flour to make a dough JUST stiff enough to knead (original recipe said 5 c... I used just over 4 c. on my first revised attempt)
_______________________________________________
Proof yeast: put warm water in a measuring cup with a teaspoon or so of sugar and yeast; stir; let sit a few minutes and confirm that yeast is alive/bubbly.
Heat milk on stove (do NOT boil)... just enough to melt shortening & margarine. Add 1/3 c sugar, salt, and beaten eggs to milk.
Add yeast mixture to milk mixture. Stir in whole wheat flour. Start stirring in all-purpose flour until you have a dough JUST stiff enough you can imagine starting to knead it. For me this was about 3.5 cups. If you have a silicone baking mat, put it on your counter (dough doesn't tend to stick to it like it can on the countertop). Turn dough out onto mat. Knead for 10 minutes, adding BARELY enough flour to prevent sticking.
Put dough back in a large mixing bowl, lightly oil the surface and cover with a tea towel. Let rise until double in a warm oven.
Punch down dough. Roll out and cut triangles (base about 2" and 4" tall). Roll up triangles (starting at the base) like crescent rolls. Let rise again.
Preheat oven to 350° - 375° F.
Bake until golden.
One batch made with about 4 c. all-purpose flour contains:
4000 calories; 525 g net carbs; 165 g fat.
Making it into tiny rolls (like my mom does :-), I got 75 rolls, each one has 7 g net carb and 50 calories.
|
