The other day I was in the mood for some nice soft dinner rolls to go with our Minestrone. I searched online to find a recipe that I thought might work, and of course, decided to tweak it a bit to make it my own. The original recipe can be found here.
- 2 Tb. dry yeast
- 1/2 c. warm water
- 1/2 c. butter, softened
- 1/4 c. honey
- 3 eggs
- 1 cup buttermilk or milk
- whole wheat flour (I used freshly ground hard red wheat)
- 1-1/2 tsp. salt
- 1 Tb. vital wheat gluten
- 1/4 tsp ground ginger
- 1 scoop vitamin C powder
- Warm the milk or buttermilk until scalded. Add to the bowl of a stand mixer.
- Add water, softened butter, salt, honey, eggs, ginger, gluten, and vitamin C to the bowl.
- Add 4 cups of flour to the bowl, and sprinkle the yeast on top. Start the mixer on low speed and mix until combined.
- Slowly add flour until the dough cleans the sides of the bowl.
- Let knead for approx 10 minutes.
- Grease a 9x13 inch pan.
- Divide the dough into 24 pieces and place them in the pan close together.
- Let rise in a warm place for 45 min to an hour.
- Preheat oven to 350 degress.
- Bake for 20-25 minutes or until golden brown.
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