Side Pannel
Whole Wheat Lion House Rolls
Whole Wheat Lion House Rolls
- Recipe Submitted by maryjosh on 12/20/2016
Ingredients List
- 2 tsp active dry yeast
- 1 1/2 cups warm water
- 1/2 cup quick rolled oats
- 2 TBSP molasses
- 3 TBSP dry milk
- 1/2 cup all purpose flour
- 3 1/4 cups whole wheat flour
- 3 TBSP shortening
- 3/4 tsp salt
Directions
Sprinkle the yeast over the warm water in a small bowl or cup. Pour the molasses over the yeast (this should sink the yeast). Let it proof for a few minutes (it should become foamy).
Meanwhile, mix together the oats, dry milk, all purpose flour, wheat flour, and salt. Set aside.
Pour the yeast mixture into a larger bowl with shortening.
Add the flour a little bit at a time and mix together (the shortening will eventually mix in well). Refer to the video mentioned in the post-- you may not use all of the dry ingredients (I had about 1/4 cup remaining when I felt like my dough was perfect). Knead for about 5 minutes in the bowl.
Grease the bowl and cover. Let rise until doubled in a warm place (I place my bowl on a heating pad to speed this up).
On a greased surface, use your hands to pat dough out into a rectangle. Cut into 8 strips using a pizza cutter.
Roll each of the strips and place each roll into a 9x9 or 8x8 greased baking dish.
Bake at 350ºF for 18-20 minutes until tops are barely golden brown.
Remove and brush with butter before serving. Store in an airtight container for up to 2 days (storing them will actually further soften the outside of the rolls).
Meanwhile, mix together the oats, dry milk, all purpose flour, wheat flour, and salt. Set aside.
Pour the yeast mixture into a larger bowl with shortening.
Add the flour a little bit at a time and mix together (the shortening will eventually mix in well). Refer to the video mentioned in the post-- you may not use all of the dry ingredients (I had about 1/4 cup remaining when I felt like my dough was perfect). Knead for about 5 minutes in the bowl.
Grease the bowl and cover. Let rise until doubled in a warm place (I place my bowl on a heating pad to speed this up).
On a greased surface, use your hands to pat dough out into a rectangle. Cut into 8 strips using a pizza cutter.
Roll each of the strips and place each roll into a 9x9 or 8x8 greased baking dish.
Bake at 350ºF for 18-20 minutes until tops are barely golden brown.
Remove and brush with butter before serving. Store in an airtight container for up to 2 days (storing them will actually further soften the outside of the rolls).
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