Whole Wheat Rolls

 WHOLE WHEAT ROLLS

Whole Wheat Rolls

Ingredients

3/4 cup All-Purpose Flour

1/4  cup WholeWheat All-Purpose Flour

1/4 cup sugar

1 yeast package

¼ cup warm water (for yeast)

salt

2 tablespoon butter

2 tablespoon vegetable shortening

1 slightly beaten egg (optional)

1/4 cup warm water

1/4 cup warm milk

Method

1.          Blend flours, sugar, and salt together.

2.          Add butter and vegetable shortening to dry ingredients; cut the butter and vegetable shortening into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency).

8.          Cover and leave it to rise for approximately 1 – 2 hours.

9.          When risen punch down and loaf out into desired pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 450° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of bread.

13.       Remove from pans and cool completing before bagging.

Whole Wheat Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipes

Recipe Marketing : Buns

Recipe Marketing : Whole Wheat And Raisin Buns

Bread | Buns | Sandwiches

Bread | Buns | Sandwiches

https://photos.app.goo.gl/8SDr8SVaYXd8eNtg7

Bread | Buns | Sandwiches

Ingredients

1 cup all-purpose flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flour, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Bread | Buns | Sandwiches were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Other Recipes done similar in Toaster Oven with Bread Recipes

http://recipemarketing.blogspot.com/2017/07/quick-bread-baked-in-conventional.html

http://recipemarketing.blogspot.com/2018/07/recipe-marketing-oven-baked-doughnuts.html

http://recipemarketing.blogspot.com/2019/02/buns.html

Buns

BUNS

BUNS

Ingredients

1 cup all-purpose flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flour, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

Buns 

Recipe Marketing
Recipe:
http://bit.ly/2H0h2uW (pdf)
http://bit.ly/2EvyUMA (word)
http://bit.ly/2NB434t (web)

Whole Wheat And Raisins Buns
Recipe Marketing
Recipe:
http://bit.ly/2SDSLlz (pdf)
http://bit.ly/2TTfMh1 (word)
http://bit.ly/2Efc0sU (web)

Whole Wheat And Raisin Buns Blog Posting
https://recipemarketing.blogspot.com/2019/02/whole-wheat-and-raisin-buns.html

Frugality in baking of making bread with 1 cup of flour instead of with 4 or 6 cups as most basic recipes consist of and half pack of yeast.   The portions are smaller, but the quality is quite the same as the 4 or 6 cups.   They are good for just quick breakfast, afternoon tea break, or just for dinner rolls.  Great for serving 2 people, singles or a family 4.  Wonderful for toaster oven bakers. 

PLEASE CLICK HERE

Whole Wheat And Raisin Buns

WHOLE WHEAT AND RAISIN BUNS

WHOLE WHEAT AND RAISINS BUNS

Ingredients

¾ cup all-purpose flour

¼ cup all-purpose whole wheat flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flours, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Whole Wheat And Raisin Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

Frugality in baking of making bread with 1 cup of flour instead of with 4 or 6 cups as most basic recipes consist of and half pack of yeast.   The portions are smaller, but the quality is quite the same as the 4 or 6 cups.   They are good for just quick breakfast, afternoon tea break, or just for dinner rolls.  Great for serving 2 people, singles or a family 4.  Wonderful for toaster oven bakers. 

PLEASE CLICK HERE

Coffee Rolls Made With Pizza Dough

C O F F E E   R O L L S 

Coffee Rolls

Coffee Rolls

Coffee Rolls

Coffee Rolls

Coffee Rolls

Pizza  Dough Recipe 

Ingredients

1 package dry yeast

4 cups flour

Olive oil

2 teaspoons salt

2 cups Tomato Sauce 

2 cups grated Cheddar cheese

2 teaspoons oregano, crumbled

Method

1.                  Dissolve the yeast in ⅓ cup warm water.

2.                  Add the flour.

3.                  2 tablespoons oil.

4.                  1 cup warm water, and the salt.

5.                  Mix together.

6.                  Knead for 10 minutes.

7.                  Place in an oiled bowl to rise, covered with plastic wrap.

8.                  When the dough has doubled in bulk, about 2 hours, punch it down and divide in two.

9.                  Let rest 5 minutes.

10.              Preheat oven to 400°.

11.              Roll the dough with a rolling pin or stretch it over your fists until you have two 12 inch circles.

12.              Place on pizza pans or cookie sheets and prick all over.  On each circle, spoon 1 cup tomato sauce; sprinkle  with 1 cup mozzarella and 1 teaspoon oregano.  Drizzle with about 1 tablespoon olive oil. 

13.           Let rest another 10 minutes and then bake for 25 minutes,  until lightly brown.

14.           Cut into wedges and serve hot. 

Filling And Icing For Coffee Rolls

Filling

¼ cup melted butter

¼ cup brown sugar

⅓ cup chopped nuts (optional)

⅓ cup raisins (optional)

½ teaspoon cinnamon

¼ teaspoon nutmeg

Icing

¼ cup icing sugar

1 tablespoon milk

¼ teaspoon almond extract

1.              Roll out dough 9” x 16” rectangle.

2.              Brush with melted butter.

3.              Sprinkle with filling mixture.

4.              Roll up like jelly roll at longer side.

5.              Seal edges firmly.

6.              Damp and seal these ends carefully.

7.              Cut or slice about ½ inch to 1 inch and place in baking dish or pan.

8.              Cover and let rise.  Bake in a 375° oven for 25 minutes.

9.              Cover with icing sugar.

Coffee Rolls were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

For all photos on Coffee Rolls, please click on the photos to this post here at Facebook.

Here is my Paypal Me Link if you would like to contribute any amount to help me. http://paypal.me/shirleyannpearman Thank You.



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