Monday, November 5, 2012

Birthday and Rolls

Our little Evan turned 6 on Halloween.  He chose to have yellow cake (because he "didn't want to get sick of chocolate cake) with vanilla ice cream and hot fudge on top.  We were all happy with his choice!!  I just love this kid!!!  He is so full of personality and really keeps us on our toes.
We have been on a quest to stop using white flour all together at our house.  Everyone has gotten used to a little bit different texture in the cookies and other baked goods.  My biggest hurdle in getting rid of white flour has been rolls.  I love to make rolls especially for Sunday dinner.  I have a honey wheat roll recipe that came from Mark's mom that we like but I wanted to try something different.  I was looking through an old family cookbook and ran across a recipe that my sister, Heather, had submitted for Whole Wheat Crescent Rolls.  I had to try it.  The recipe made 4 dozen rolls and they got huge!  They are my new favorite and everyone loved them.  Here is the recipe:
Whole Wheat Crescent Rolls
8 cups whole wheat flour, ground very fine (more if using from the store)
1 cup potato flakes or 2/3 cups potato Buds
2 tsp. salt
4 cups warm water
2 pkg. dry yeast
4 eggs
1 cup powdered milk
1 cup sugar
1 cup oil (recipe called for canola but I used olive oil)
1/2 cup all purpose flour (I used whole wheat)
1/4 cup melted butter (I used olive oil)

In large mixing bowl, combine flour, salt and potatoes.  Mix well; set aside.  In a blender pour 2 cups water, yeast and eggs; blend on low speed.  While blending, add powdered milk slowly and sugar.  Pour into the flour mixture and add remaining 2 cups water and oil.  Mix and knead 10 minutes until the gluten is well developed.  Let rise until double and knead down.
Divide into 3 equal parts and roll each into a circle 1/4 inch thick on a lightly floured surface.  Brush on 1/3 of the butter and cut with a pizza wheel into 16 equal pie pieces.  Roll large end to small end and place on greased pan.  Let rise until doubled.  Bake at 400 degrees for 12-15 minutes or until golden brown.
*My notes: I divided my dough into quarters and cut each circle in 12.  Mine were also done cooking at 9 minutes.


Careina said...

I LOVE your quotes from Evan on the sidebar! It's fun to read your blog!

{ HeatherK @ AReformedHeath'n } said...

LOVE those rolls! Haven't made them in a while. I got the recipe from Barbara Jorgensen in Moses Lake. Just to give credit where its due :) I suddenly feel the desire to grind up some wheat ...