Honey Whole Wheat Dinner Rolls

The other day I made my favorite dinner rolls, one with White Whole Wheat and the other with Red Whole Wheat. Each had a great texture and rich nutty flavor.

For 18 rolls

• 1 Tablespoon active dry yeast
• 1-1/2 Cup warm water
• 2 Eggs
• 1/4 Cup honey
• 2 Teaspoons salt
• 1/4 Cup shortening
• 3 Cups White or Red freshly ground whole wheat flour
• 3 to 3-1/2 Cups all purpose flour

When working with your yeast, be careful not to get your water hotter than 115 degrees or it will kill it.

In a large mixing bowl dissolve the yeast in the water. Let stand 5 minutes. In the meantime melt the shortening in the microwave and set aside to cool.

Stir in the eggs, honey, salt, and cooled shortening. Add the whole wheat flour. Mix well. Stir in the all purpose flour one cup at a time mixing well after each addition. Continue adding until the dough become too stiff to stir. Turn out on a lightly floured counter top and knead until smooth and elastic, approximately 10 minutes.

Cover and set aside in a draft free area. Let it rise until double about 1-1/2 hours. Punch down. Form into 18 rolls and place into a lightly greased pan. Let it rise again until double in size, about 1 hour.

Bake for 15 to 20 minutes at 375 degrees.

The finished product using White Whole Wheat flour.

The finished product using Red Whole Wheat Flour.

These are the rolls I will serve at Thanksgiving.

Whole Wheat and Grinder's 101

Inquiring minds want to know:

What kind of wheat grinder do you use? What kind do you recommend?

I purchased a Magic Mill over 14 years ago and it is still going strong. I grind wheat every other week and it has never given me any trouble. Knock on Wood :)

About a year ago I was researching grinders and decided that when my grinder gives out this is the one for me.

WONDERMILL

• Motor Size.....1250 Watts
• Approximate Decibels.....49 (One of the quietest on the market)
• Warranty.....Limited Lifetime
• Hopper Capacity.....6 Cups
• Flour Pan Capacity.....15 cups
• Flour Dust During Milling.....None
• Counter Space Used.....7"wide, 7" deep, 11" high
• Weight.....8lbs.
• Grinding Speed.....90 lbs. in an hour
• Coarseness Variations.....Fine to Coarse Flour

When you grind your wheat, that's what you use for flour, correct? You don't have to add anything to it to make it flour?

Yes, once you grind your wheat it is flour and it is ready to use in any recipe. You do not have to add anything to it.

A Few Whole Wheat Flour Basics

• Whole Wheat flour freshly ground is one of the most outstanding fiber foods available. It contains each and every component that is originally found in the wheat kernel. It is a an amazingly nutritious whole food. I bake with whole wheat flour on a daily basis in most all recipes.

• When substituting whole-wheat flour for white flour in yeast breads, use a ratio of about 60 percent whole-wheat flour to 40 percent white flour. For lighter baked goods, start with 25 percent whole-wheat flour and replace no more than half of the white flour called for in the recipe.

• The whole wheat grain flour is a living food that is perishable. When the grain is ground into flour and its outer layer is no longer protecting it from the elements, including air, and therefore in goes rancid from oxidation.

• Fresh ground whole wheat flour shelf life varies according to the temperature of where it is stored. You can store it in a cool dry place but it will last only a short time on your shelf. It is best to make space and store it in your refrigerator or freezer in an airtight container. They say that it will last up to six months in the freezer, but I use mine up within 2 weeks.

Look Who's 5

Arianna has been looking forward to this day for a while.

It was even more exceptional because she got to

spend the entire day with her mother.

Early in the day they stopped by for a special treat

that Brigitta and Kendrick made for her.

Happy Birthday Arianna

We love you!

Red Wheat...White Wheat...Which Should I Use?

I received a request to explain the difference between Red and White Whole Wheat. I store and use both in my home on a daily basis. Here is a quick run down.

Hard White Wheat

• Was introduced to the US market in 1990
• Was developed by eliminating the genes for bran color while preserving the other traits of red wheat
• Contains the same levels of whole grain fiber that red wheat does
• Is more mild and sweeter in flavor

Hard Red Winter — Hard, brownish, mellow high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.

Hard White — Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for breads.

Red Wheat is on the left

White wheat on the right.

As you can see the color

difference is not that pronounced.

• When baking breads I mix my red and white whole wheat flour equally.
• When baking sweet breads, cookies and other desserts I will use white wheat because it tends to be a little lighter.
• When baking cakes, I mix my white wheat flour with all purpose flour for a lighter product.
  
  

When ground you can hardly tell the difference.

The White Wheat is on the right.

When storing your wheat label them so that

you don't get them mixed up.

Make sure you store them in your refrigerator or

freezer until you need to use them they can go rancid.

Now for the big question.

Which wheat should I use?

It is a matter of personal preference. I enjoy the heartier taste of the red wheat, but I also enjoy the ability to disguise the whole wheat in my finished product, while maintaining the health benefits by using white wheat. Therefore at my house we use both.

Which do you prefer using?

One thing I should note is that when baking with white wheat the finished product looks like it was made with white flour. It is really amazing.

Countdown!

55 days and counting.

Don't they make an adorable couple?

Just Call Me Crazy!

It seems that I don't have anything to do between

the hours of 10:00 PM and 4:00 AM

and so.....

I filled out an application to earn one of these.

It's NOVEMBER Mom

This morning Brigitta came running into my room,

"Mom, it's November!

I get to see my Aunt Natasha!"

We are all excited to be able to spend time with

Natasha and her family this month.