~Whole Wheat Rolls and Bread~

Here is another whole wheat bread recipe that I have also been using.  Give it a try.  Make sure you have your oven pre heated before you put the buns in, so that they don’t “fall”.

Dissolve:

2    Tablespoons yeast or 2 packages

2 cups of warm water

Add:

1/4 cup melted butter

2 beaten eggs

1/3 cup honey

Blend:

2   Teaspoons salt

6 cups whole wheat flour

Dissolve the yeast in warm water.  Add butter to the yeast.  When melted, add eggs and honey.  Mix well.  Blend in the salt and flour.  Knead the dough on a floured surface for around 5 minutes.  It will be kind of wet but not bad.  Use your own method on how to knead it whether you use wet hands, oily hands or a bit of flour.  You don’t want this dry though, so the buns will be soft and moist:)  Place the dough in a greased bowl, cover and let it rise until doubled in size.    Punch down later and form into balls; do not flatten the balls.  Place on a well-greased cookie sheet around 3 inches apart.  Cover and let rise again for around a half hour or so.  You judge! Preheat oven to 400 degrees and then bake for 12 to 15 minutes depending on your oven.   Mine is propane.  Remove and cool on a rack when they are a golden brown.  

If you have a large family go ahead and double or triple this recipe.  I triple it every time but thought it may look intimidating if I posted it that large!   Enjoy………..

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About Callens Honey Farm

We live on a small family farm located in S.W. Minnesota, near the South Dakota border. The source of our honey is from white and red clover. The honey appears as liquid gold in color. Our honey is extracted using a hand cranked centrifugal force extractor. Then the honey is screened once into a holding container from which we later fill the small honey bottles. We do not heat treat the honey nor add any other ingredients. Pure and natural is our Minnesota honey! What could taste better?
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One Response to ~Whole Wheat Rolls and Bread~

  1. Angela says:

    After Portugal, I am on a bread detox… I ate about a loaf a day. And thanks to these great Italian genes I got, that bread goes right to my rear!

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