WHOLE WHEAT "CASSEROLLS"
I found this recipe in the 4 June 1983 issue of California Farmer magazine (page 29). It looked good, so I tried it. Not only did it become a family favorite, but also won its share of blue ribbons at the county fair. They can be baked, and served, in a casserole dish, hence the name.
Provided by Sandaidh
Categories Breads
Time 2h55m
Yield 24 rolls
Number Of Ingredients 9
Steps:
- Scald milk.
- Stir in molasses, sugar, salt and butter or margarine.
- Cool to lukewarm.
- Measure water into large bowl.
- Sprinkle yeast onto water and stir until dissolved.
- Stir in lukewarm milk mixture.
- Combine flours in separate bowl.
- Stir half of flour mixture into liquids.
- Beat until smooth.
- Stir in remaining flour.
- Turn dough out onto lightly floured surface.
- Knead until smooth and elastic, approximately 10 minutes.
- Grease bowl.
- Place dough in greased bowl, turning once to grease top.
- Cover and place in warm spot to rise until doubled in bulk, about an hour.
- Punch down and turn out onto lightly floured surface.
- Divide dough in half.
- Form 12 inch roll from each half.
- Cut each roll into 12 equal pieces.
- Form into balls.
- Place balls 1/2 inch apart in greased shallow casserole dish OR place in greased round or square pans.
- Cover and place in warm spot to rise until doubled, about 50 minutes.
- Bake at 375 degrees, about 25 minutes for casserole dish, about 30 minutes for pans.
Nutrition Facts : Calories 119.9, Fat 2.8, SaturatedFat 1.5, Cholesterol 6.5, Sodium 217.2, Carbohydrate 21.1, Fiber 1.7, Sugar 2.1, Protein 3.4
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