Pan Rolls
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Yield: 12-16 rolls
2 Tbsp. active dry yeast (I use rapid-rise)
1/2 c. sugar
1 t. salt
1/2 tsp. ground ginger
2 T. vital wheat gluten
3 c. whole-wheat flour
2 c. bread flour
1/2 c. vegetable oil
1 egg
1-3/4 c. lukewarm water minus 2 Tbsp.
2 Tbsp. lemon juice
3 T. unsalted butter
Place yeast, sugar, salt, ginger, gluten, and 3 cups whole-wheat flour
in mixing bowl. With flat beater, blend ingredients. Add water, lemon juice,
egg, and vegetable oil. On medium speed, mix for 2-1/2 minutes, or until dough
forms rubbery strings between bowl and flat beater.
Attach dough hook; knead for approximately 8-9 minutes, adding rest of flour in
1/2-cup increments, until dough is no longer sticky and forms a ball around
dough hook.
Remove dough to greased glass container; cover loosely with tea towel or plastic
wrap. Set in a warm, draft-free location until doubled in bulk; punch down.
Repeat for a second rise.
Preheat oven to 400F.
Turn dough out onto a floured surface; punch down. Shape into 12-16 rolls,
placing in pan about 1/2-inch apart. Cover with wax paper, then light tea
towel or plastic wrap. Let rise in a warm place until doubled in size.
Turn heat down to 375 (or 325 if using convection); bake for 15-20 minutes, or
until rolls are lightly browned on top. As soon as rolls are removed from
oven, melt butter over low heat and brush lightly over rolls for softer crust.
Allow rolls to cool for approximately 20 minutes before serving. If freezing
rolls for later use, cool thoroughly (about 2 hours).
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