|Wheat: Chemistry and Utilization|
|by Albert W. Hoveling|
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses.
81 - 90 of 269 for whole wheat rolls
Make a sponge of warm water, butter, sugar, salt, and part of the flour. Add yeast which has been dissolved in warm water. Add the remainder of the ...
Dissolve yeast in ... Turn out onto floured surface and knead a few times. Roll out into desired thickness and cut with 2 inch cutter. Makes 2 dozen rolls.
Put sugar, butter ... rest of flour and knead well. Let raise until double. Punch down and cut into rolls. Let raise again. Bake at 350 degrees until brown.
Mix first 5 ... down and make into 2 loaves and one pan of rolls, or all rolls. Let rise 1 hour or more. Bake at 350 degrees for 30 minutes in greased pans.
Add yeast to ... rise until double. Punch down and shape into rolls. Place in greased 9 x 13 inch pan. Let rise and bake at 350 degrees about 30 minutes.
Combine shortening, sugar, ... doubled in bulk. Roll dough to 1/4-inch ... place until doubled. Bake at 350 degrees for 15 to 20 minutes. Yield: 2 dozen.
Dissolve yeast in ... week. To make rolls, remove the ... about 1/2 hour. Bake at 375 degrees for 12-15 minutes until golden brown. Makes 4 dozen rolls.
Mix water, yeast ... and shape into rolls. Let rise ... at 350 degrees. If you use instant yeast, they can be made in half the time and are just as good.
Mix flour, sugar ... dough in half. Roll out and make crescent rolls. Let rise another hour on greased cookie sheet. Bake at 350 degrees about 12 minutes.
Bring water and cereal to a boil, simmer 2 minutes. Stir in butter until melted. Add milk and cool to 120 degrees. Combine 2 cups flour, sugar, salt ...
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