Lion House Wheat Rolls

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I have a confession to make: I love bread.

Even though it's not really the best thing for you.

I've been on a kick lately trying out healthy bread recipes. I'm trying to find some that produce a nice, light bread so I can still enjoy it, while also feeling better about eating it everyday. The good thing is, there are a few things we can do to make it a bit better for us!

I don't buy many cookbooks, but I recently got the Lion House Bakery cookbook from Seagull Book for half price. Oh my- I am so glad I bought it! I love it! There are so many recipes inside I want to try. Until midnight tonight, you can even get it for half off plus FREE shipping using code march11 at Seagullbook.com!

Right when I opened the book, I saw the recipe for wheat rolls. I made them the very next day and yum! They are light and fluffy even though they use a majority whole wheat flour. Try them- you'll love them!

Lion House Wheat Rolls

  • 2 tsp active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup quick rolled oats
  • 2 TBSP molasses
  • 3 TBSP dry milk
  • 1/2 cup all purpose flour {I use bread flour}
  • 3 1/4 cups whole wheat flour
  • 3 TBSP shortening
  • 3/4 tsp salt

Makes 2 dozen rolls

Dissolve yeast and molasses in warm water and let proof until foamy- about 5 minutes. Add remaining ingredients, leaving the flour as the last addition. You'll want the dough to be slightly stick, so make sure to add the flour slowly. You might only need 3 cups of whole wheat flour if the dough looks like it's getting too firm.

Knead until dough is soft and elastic, about 5 minutes. Place in a bowl sprayed with cooking spray. Cover bowl and let sit in a warm place until dough has doubled in size, or about an hour. I let mine sit in a warm oven being as it's too cold on my kitchen counter.

Punch down dough and knead lightly. Roll out until dough is about 1/2 inch thin. Cut strips using a pizza cutter. Roll strips and place seam side down on a greased cookie sheet. I normally just do my best rolling out a rectangle, then just cutting strips. This time around I tried to make them more similar in size, first cutting the rounded sides off. My opinion; skip trying to be pretty. My rolls still ended up different sizes and I could have saved 10 minutes!
Allow to rise for 30-40 minutes.

Bake at 375 degrees for 12 to 15 minutes.

Enjoy!

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3 thoughts on “Lion House Wheat Rolls

  1. Claire says:

    Thank you thank you! I have been looking for a recipe like this! We love wheat rolls but haven't found a recipe yet where they are light and fluffy. I can't wait to try this!

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