52 | bountiful bread basket
HONEY WHOLE WHEAT
PAN ROLLS
nancye thompson, paducah, kentucky
With their pleasant wheat flavor and a honey of a
glaze, these rolls impress my guests. Every time
I take them to potluck dinners, I come home with
an empty pan.
4 to 5 cups bread flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry
yeast
1 teaspoon salt
1 cup milk
1 cup butter, cubed
1/2 cup water
2 eggs
2 cups whole wheat flour
HONEY BUTTER:
1 cup butter, softened
7 tablespoons honey
HONEY GLAZE:
2 tablespoons honey
1 tablespoon butter, melted
1 In a large mixing bowl, combine 2 cups
bread flour, sugar, yeast and salt. In a small
saucepan, heat the milk, butter and water
to 120°- 130°. Add to dry ingredients; beat
just until moistened. Beat in eggs. Stir in
whole wheat flour and enough remaining
bread flour to form a soft dough. Turn onto
a floured surface; knead until smooth and
elastic, about 10 minutes. Cover and let rest
15 minutes.
2 Divide dough into thirds. Roll each portion
into a 20-in. rope. Cut each into 20 pieces;
shape each into a ball. Grease three 9-in.
round baking pans; arrange 20 balls in each
pan. Cover and refrigerate overnight.
3 Let rise in a warm place until doubled,
about 1-1/4 hours. Bake at 350° for 18-22
minutes or until golden brown. Meanwhile,
in a small mixing bowl, cream butter. Add
honey; beat until light and fluffy. Remove
rolls from pans to wire racks. Combine
glaze ingredients; brush over warm rolls.
Serve with honey butter.
Yield: 5 dozen (1-1/4 cups honey butter).
MOLASSES HERB
CASSEROLE BREAD
sandra pichon, slidell, louisiana
This savory bread is so delicious. It makes great
sandwiches and toast. Try it with soup, too.
3-1/3 to 3-2/3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 teaspoon dried oregano
1-1/4 cups milk
1/4 cup molasses
2 tablespoons butter
1 tablespoon dried minced onion
1 egg
1 In a large mixing bowl, combine 2 cups
flour, yeast, salt and oregano. In a
saucepan, heat milk, molasses, butter and
onion to 120°- 130°. Add to dry ingredients;
beat until combined. Beat in egg until
smooth. Stir in enough remaining flour to
form a firm dough. Beat on high speed for
3 minutes.
2 Turn onto a floured surface; knead until
smooth and elastic, about 5-7 minutes.
Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm
place until doubled, about 1 hour.
3 Punch dough down. Place in a greased 2-qt.
round baking dish. Cover and let rise until
doubled, about 40 minutes. Bake at 350°
for 40-45 minutes or until browned.
Remove from pan to wire rack to cool.
