Flavorful Cracked Wheat Rolls A Family Tradition
A Delicious Alternative To Traditional Bread At Dinner or Holidays
Sep 24, 2009
Bread has been a staple at dining tables for centuries. Here is offered a new twist on an old classic; the dinner roll. Instead of just a plain white or wheat flour store-bought roll, these unusual rolls can be homemade by anyone and they are infinitely more wholesome, healthy, have no artificial ingredients and taste good too! It's always nice to know exactly what is in the food that is being consumed and these fit the bill nicely.
Very versatile, they can be used for everyday family dining or for special events such as large holiday get-togethers. Here is a little something different, a little something healthier.
Whether cooking for the family or for a large crowd, these cracked wheat rolls are perfect for any gathering, large or small. It makes a fairly large batch, but can also easily be frozen for later use, or, used as a bread substitute for small sandwiches.
These rolls are wonderful as an addition to any table. Although, the recipe indicates that they require a bit of pre-planning, such as soaking the cracked wheat over night, the process may be speeded up by soaking for just a few hours.
They are delightfully different with the tasty crunch of cracked wheat. They can also be made even healthier by adding a 1/2 cup of wheat germ to the dough along with enough added flour to keep the right consistency. However, they are made, they always turn out delicious.
Cracked Wheat Roll Recipe - makes about 2 dozen
- 1 cup cracked wheat
- 6-7 cups sifted flour (wheat flour may be substituted)
- 1 cup cold water
- 2 cups milk (scalded)
- 2 1/2 tsps. salt
- 1/4 cup shortening
- 1/2 cup sugar
- 1 pkg. dry yeast
- 1 egg (beaten)
Making The Cracked Wheat Rolls
- Soak cracked wheat in 1 cup cold water overnight. Pour scalded milk into a bowl. Add shortening and sugar to bowl. Cool mixture to lukewarm temperature. Add yeast and beaten egg. Stir until smooth.
- Add soaked cracked wheat and half of the flour. Stir until smooth and beat well (add remaining flour as needed to make a stiff dough). Place dough on a floured surface and knead until smooth and elastic.
- Place in a large, greased bowl and let rise until double in size (about 1 hour).
- Punch dough down and let rise again until double in bulk (about 40 minutes).
- Roll dough onto a lightly floured surface and shape into rolls.
- Place rolls into a greased 9x13" pan. Let rise until light.
- Bake at 400 degrees for 20 minutes.
