Brown-and-Serve Dinner Rolls

Yesterday was my turn to co-hostess the local women's Extension group. That meant taking the meat and bread for the covered dish meal. It was a good time to try the new recipe developed by Cindy Falk, Nutrition Educator at the Kansas Wheat Commission, for Brown-and-Serve Wheat Dinner Rolls. These rolls can be shaped in a variety of ways to make pan rolls, cloverleafs, snipped rolls, or bow knots. The best part is that they can be made ahead then just before serving popped in the over to finish browning and heat. Presto - hot, fresh rolls!

Brown-and-Serve Wheat Dinner Rolls     

3 cups white whole wheat flour
2 (¼ oz.) packages instant yeast
1 tablespoon salt
1 ½ cups low-fat milk
1 ½ cups water
¼ cup (1 stick) margarine or butter
2 large eggs, beaten
6 cups bread flour, divided

With 9 cups of flour and 10 minutes of kneading,
this was a workout!

1. In large mixer bowl, mix white whole wheat flour, undissolved yeast, sugar and salt.
2. Heat milk, water and margarine to very warm (120 - 130 degrees). For best results, check liquid temperature with a thermometer.
3. Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl. Add eggs and 2 cups bread flour; beat 2 minutes, scrapping bowl. Gradually mix in enough additional bread flour to make a soft dough.
4. Knead on lightly flour surface or with dough hook 10 - 12 minutes. Cover dough; let rest 10 minutes.
5. Shape dough as desired; suggestions at bottom. Cover rolls; let rise in a warm (80 - 90 degrees) place until doubled in size, about 45-60 minutes. To check if dough has doubled, press tip of finger lightly into side of roll, If indention remains, the dough is doubled.
6. Preheat over to 300 degrees. Bake rolls 20 - 25 minutes, or until rolls are set and they are just starting to change color Cool rolls in pans or on baking sheets 15 minutes. Remove rolls to wire rack; cool completely.
7. Place rolls in sealable bags, label and date. Store in refrigerator up to 1 week or in freezer up to 1 month.
8. To serve: if frozen, defeats rolls at room temperature, about 1 hour. Preheat oven to 400 degrees. Place rolls on cookie sheet and bake until golden brown, about 10 - 15 minutes.

I made simple pan rolls

To shape rolls divide into 1 ½ ounce pieces, then shape. This recipe makes about 48 rolls.
Pan rolls: Shape into 1-inch balls.  Place smooth-side up in greased pan.
Cloverleaf rolls: Divide each 1 ½ oz. piece into thirds. Shape each into a small smooth ball. Place 3 balls in each greased medium muffin cup.
Snipped rolls: Form into smooth balls. Place in greased muffin cups. With kitchen scissors, snip balls of dough in half almost to bottom, then into quarters.
Bow Knots: Roll each piece into a 9-inch rope. Tie in loose knot begging careful not to stretch dough. Place on parchment lined baking sheets.