Whole Wheat Sandwich Rolls by Naughtysquirrel

[rottiedogs]

Whole Wheat Sandwich Rolls
Submitted by Naughtysquirrel on October 09, 2010 at 10:07 am

DESCRIPTION
"The wholesome goodness of whole wheat adds its special flavor to these rolls."

SUMMARY
Yield 0 10 buns Source calico File under hotdog buns, hotdog pan, rolls, Whole wheat

INGREDIENTS
Hi. If you like whole wheat, here's a recipe for whole wheat sandwich rolls. This recipe came with the New England hotdog bun pan that I had ordered quite a few years ago. Hope this helps. - "calico"

3 1/2 cups (17 1/2 ounces) King Arthur Whole Wheat Flour (White or Traditional)
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
1/4 cup (3/4 ounce) soy flour (optional)
2 tablespoons dry lecithin or vegetable oil
2 teaspoons instant yeast
1 1/2 teaspoons salt
1 1/2 cups (12 ounces) water
1 tablespoon soft butter or vegetable oil

Place all the ingredients into your bread machine according to the manufacturer's directions, program for dough, and press start. Or follow the directions below.

Stir together all the dry ingredients. Add the butter and water and mix well. Knead the dough by hand or mixer until it becomes shiny and elastic, about 10 minutes by hand, 5 or more by mixer. Put the dough into a greased bowl, turn it over to coat, and set aside to rise for 1-2 hours. (The dough should double and be puffy looking.)

Turn dough out onto a work surface that's been lightly floured or greased with non-stick pan coating. Form the dough into a 6 x 15-inch rectangle. Place into the lightly greased hotdog bun pan. Grease the bottom of a clean baking sheet and place it on top of the pan so the rising dough will fill the pan evenly. Let rise 1 to 1 1/2 hours, until the dough has almost filled the pan.

Preheat your oven to 375°F. With the baking sheet still on top, bake the rolls for 18 minutes. Remove the baking sheet and bake a few minutes longer, if necessary to brown the rolls. Remove from the oven and cool on a rack for 5 minutes. Remove the buns from the pan and place on the rack to finish cooling. When completely cool, slice each bun down the middle horizontally, without cutting through the bottom; then separate into individual buns. Yield: 10 buns.

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