Moosewood: Three Seed Whole Wheat Rolls

[Guest guest]

I've made this recipe several times too. After the first time I made it my

husband commented about the seeds in it and when I started to tell him

which three seeds, I realized that I had only put two in. That's what I

get for talking on the telephone while I bake. So I felt the need to make

it right away again so that we could enjoy the sunflower seeds in it. It

is good either way. kathleen

 

* Exported from MasterCook *

 

Three Seed Whole Wheat Rolls

 

Recipe By : Moosewood Restaurant New Classics, page 401

Serving Size : 12 Preparation Time :0:00

Categories : Breads Buns And Rolls

*Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon dry yeast

1/4 cup warm water -- (105F to 115F)

1 tablespoon sugar

3/4 cup milk

1/4 cup vegetable oil

1 teaspoon salt

1 cup whole wheat bread flour

1 1/4 cups unbleached white flour

1/4 cup sunflower seeds

1 tablespoon poppy seeds

1 tablespoon sesame seeds

 

Yields 12 rolls. Preparation time: 25 minutes. Rising time: 30 to 40

minutes. Baking time: 15 to 20 minutes

 

What could be better than fresh bread, warm from the oven, for a dinner

party or an everyday family meal? These rolls are jeweled with poppy,

sunflower, and sesame seeds, which add nutrition and attractiveness, but

they can be made with fewer kinds of seeds. We suggest always using

sunflower seeds, however, which are particularly nice because of their crunch.

 

Lightly oil a baking sheet.

 

In a small bowl, mix the yeast, warm water, and sugar and set aside to

proof. In a small pan, warm the milk, oil, and salt to between 105F and

115F and then transfer to a large bowl. When the yeast has dissolved and

is foamy, add it to the milk mixture. Add the whole wheat and white flours

and the sunflower, poppy and sesame seeds and mix well.

 

Turn the dough out onto a floured surface and knead for 5 to 10 minutes,

until smooth and elastic, adding more flour as necessary. Divide into 12

equal pieces and roll into balls. Place the balls of dough a couple of

inches apart on the prepared baking sheet. Cover with a clean, damp towel

and put in a warm place for 30 to 40 minutes, until almost doubled in size.

 

When rising is almost complete, preheat the oven to 400F. Bake the rolls

for 12 to 15 minutes, until golden brown. Cool on a rack.

 

PER 1.8-OUNCE SERVING: 152 CALORIES, 4.1 G PROTEIN, 7.2 G FAT, 18.7 G

CARBOHYDRATES, 1.7 G SATURATED FATTY ACIDS, 1.1 MG CHOLESTEROL, 206.2 MG

SODIUM, 2 G TOTAL DIETARY FIBER

 

 

 

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