Tuesday, December 6, 2011

Historic Recipe--Whole Wheat Rolls

Holiday season is the perfect time for home-baked bread, along with the other goodies. This recipe is actually very easy, and would be a fun project to do with the kids once school is out for Christmas break.  And there's nothing quite like the smell of fresh bread baking in the oven.  This recipe will be included in my upcoming historic cookbook, Rosie's Riveting Recipes.  Enjoy.

GM

WHOLE WHEAT ROLLS

1 cake compressed yeast
1 ¾ cups lukewarm milk
2 tablespoons sugar
1 tablespoon salt
2 tablespoons molasses
2  cups flour, sifted
3 cups medium whole wheat flour
4 tablespoons soft shortening

Crumble yeast into bowl. Add lukewarm milk, sugar, salt, and molasses. Work in sifted flour, whole wheat flour, and shortening. Knead until smooth. Place in greased bowl. Cover with damp cloth. Let rise until double (2 hours.) Punch down. Let rise until almost double (45 minutes.) Punch down. Let rest 15 minutes. Shape. Place in greased pan. Let rise. (30 to 40 minutes.) Bake 15 5o 20 minutes (depending on size) in hot oven (425º). Makes 2 dozen rolls.

Modern adaptation: Dark corn syrup may be used as a substitute for molasses.

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