the bakers of Hodgson Mill - Hodgson Mill whole grain baking: 400 healthy and delicious recipes for muffins, breads, cookies, and more

Ahhhh. The yeasty smell of rolls baking in the oven usually means a special dinner. Yet if you make the dough in a bread machine, you can have homemade rolls even during the busiest week!

Once youre comfortable making bread from scratch, rolls and buns are the next progression. Making the dough for yeast-leavened rolls and buns is much the same for making bread. Rolls usually have scalded milk, butter, and sugar added to the dough. You need to make sure that you follow the temperature guidelines for liquids and test for doneness of the baked result using an instant-read thermometer. Rolls generally are not kneaded much, if at all, because you want a tender crumb.

You can divide the dough into portions in several different ways: scoop a batterlike dough into individual muffin cups, roll a firmer dough into a log and cut off equal portions, or pinch off portions from a ball of dough.

Forming the dough into rolls also involves several techniques. Whole grain doughs are generally sturdier and bake to a more rustic form, so the simpler the treatment, the better.

For simple rolls: Roll each portion of dough into a ball.

For crescents: Roll out the dough to a circle and cut it into triangles, which you then roll up.

For pocketbook rolls: Roll each portion of dough into an oval and fold in half like a pocketbook.

For cloverleaf rolls: Divide each portion of dough into 3 pieces, roll each piece into a small ball, dip the balls into melted butter, and place in a muffin tin.

For butter flake rolls: Roll out dough to rectangle, brush with melted butter, cut into 1-inch (3.8-cm) wide strips, stack five strips on top of each other, cut strips into 1-inch (3.8-cm) pieces, place in muffin tin.

Once youve mastered rolls, you can move on to making English muffins, bagels, or hamburger buns, which elevates these basic breadstuffs into something quite remarkable, especially since theyre made with whole grains.

Organic Whole Wheat Dinner Rolls

When you want to have dinner rolls with ingredients as strictly organic as possible, this is the recipe. The dough is batter-like, and this produces a roll with a tender crumb. Organic or evaporated cane sugar, which is creamy ivory instead of brilliant white in color, is available at health food stores or better grocery stores.

1 cup (235 ml) organic milk

1 cups (156.3 g) Hodgson Mill Organic Stone Ground Whole Wheat Graham Flour

2 tablespoons (26 g) organic sugar or evaporated cane sugar

teaspon (3 g) sea salt

1 package (5/16 ounce) or 2 teaspoons (10 g) Hodgson Mill Active Dry Yeast

3 tablespoons (42 g) organic butter, melted

1 large organic egg, room temperature and lightly beaten

1 cup (125 g) Hodgson Mill Organic Naturally White Unbleached All-Purpose Flour

Extra virgin olive oil for oiling bowl

Scald milk in saucepan over medium-high heat until bubbles form around perimeter. Let cool to warm (105F to 115F [40.5C to 46C]).

In large bowl, combine whole wheat flour, cane sugar, salt, and yeast. Add warm milk, butter, and egg. Beat until smooth. Add the white flour, mixing until fully incorporated and batter is smooth. Cover and let rise in a warm place until doubled in bulk, about 45 minutes to 1 hour.

Oil 12 muffin tins with extra virgin olive oil. Stir batter down. Spoon batter into prepared muffin tins. Cover and let rise in a warm place until the dough comes just over the top of the muffin tins, about 45 minutes to 1 hour.

Preheat oven to 400F (200C). Bake 15 to 20 minutes or until golden brown.

Yield: 12 rolls

Each with: 121 Calories; 4g Fat (30.5% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 122mg Sodium.

Variation: To make this into a loaf, scoop batter into oiled 9 5 3-inch (22.5 12.5 7.5-cm) loaf pan. Bake 30 to 35 minutes or until instant-read thermometer inserted in center registers at least 190F (87.7C).

Herbed Pumpkin Rolls

So easy, and yet so goodrolls that taste wonderful with an autumn dinner.

Yeast packet from bread mix

1 cup (235 ml) warm (105F to 115F [43.3C to 46C]) water

1 box (16 ounces [455 g]) Hodgson Mill Honey Whole Wheat Bread Mix

1 cup (225 g) canned pumpkin (not pumpkin pie filling)

2 tablespoons (28 ml) melted butter or vegetable oil

2 tablespoons (6 g) dried herb blend, such as fine herbs or Italian seasoning

Sprinkle yeast packet over water and set aside until foamy, about 5 minutes.

Pour mix in bowl. Stir in yeast mixture, then pumpkin to form smooth, thick batter. Cover and let rise in a warm place until doubled in bulk, about 1 to 1 hours.

Lightly grease baking sheet. Punch down dough. Portion into 12 pieces. Form each piece into roll. Place on prepared baking sheet. Cover and let rise in a warm place for 1 hour.

Preheat oven to 350F (180C). Brush tops of rolls with melted butter and sprinkle with herbs. Bake 20 to 25 minutes, or until golden brown and firm to touch.

Yield: 12 rolls

Each with: 165 Calories; 3g Fat (14.9% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 205mg Sodium.

Variation: Use 2 cups (450 g) pureed, cooked squash or sweet potato instead of the pumpkin.

Sour Rye Crescent Rolls

1 package (16 ounces [455 g]) Hodgson Mill Caraway Rye Bread Mix

1 cup (230 g) plain yogurt or sour cream (light or regular)

1 cup (235 ml) warm (105F to 115F [43.3C to 46C]) water

Yeast packet from bread mix

Hodgson Mill All-Purpose, Unbleached Naturally White Flour for sprinkling

To make rolls in bread machine, place mix, yogurt, water, and yeast packet in bread pan in order listed and set on dough cycle.

To make rolls by hand, blend bread mix and yeast together in large bowl. Stir in yogurt and water to form soft dough. Cover and let rise at room temperature until doubled in bulk, about 2 hours.

Line baking sheet with parchment paper. Sprinkle flat surface with all-purpose flour. Turn out dough onto floured surface. Flour rolling pin and roll to 12-inch (30-cm) circle. With pizza wheel or sharp knife, cut dough into quarters, then cut each quarter into thirds. Starting with wide end, roll up each dough triangle and place, point side down, on prepared baking sheet. Cover and let rise in a warm place for 1 hour.

Preheat oven to 350F (180C). Bake rolls 20 to 25 minutes or until risen and browned.

Yield: 12 rolls

Each with: 21 Calories; 1g Fat (29.2% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 10mg Sodium.

Add It: Brush the formed rolls with milk, then sprinkle with coarse salt before baking.

Gluten-Free Yeast Rolls

Soft, yeasty, and mellow, these tender and moist rolls are true cousins of those made with wheat.