Recipe - Make-Ahead Wheat Yeast Rolls

2 Envelopes (One fourth oz) rapid dry
yeast or
5 teaspoon Dry yeast
1 One fourth cup Lukewarm water
2 One half cup White bread flour
2 One half cup Whole wheat flour
Three fourths cup Egg substitute
One half cup Melted butter
One half cup Sugar
1 tablespoon Powdered milk
1 tablespoon Vital wheat gluten
1 teaspoon Salt

Because this is such a large recipe, I use a large bowl, place all my dry
ingredients in and combine. Make a well and dump in all the wet
ingredients. Stir and then place in my bread machine. Set the bread machine
on knead.

Let rise once.

Punch down, divide dough. Spray vegetable oil spray into two large Zip Loc
bags. Place the dough in each bag, and refrigerate. These will hold for 24
hours in the refrigerator.
When ready to bake. Remove from the plastic bags. Spray your hands with
some vegetable oil spray, or just oil them and shape your rolls. Place each
roll in a nonstick muffin pan (for cloverleaf or regular rolls). Or grease
a cookie sheet to bake shaped rolls, like parker house or crescent shaped
rolls.

I usually shape these rolls into two small balls for each muffin cup. This
way, they can be split easily, and make it very convenient for the diner to
butter and then consume.

Let rise until doubled in bulk in a draft free area.

Bake 375 for 12 minutes until golden brown.

Now for my SECRET. I do all of the above, except the baking time. I bake
the rolls for 7 minutes, and then remove them from the oven and let cool.
Refrigerate. Then when I go to someone else's house I just pop them in the
oven for the other 5 minutes.

These rolls can be made a day ahead. Or frozen. They freeze well.

Second SECRET. If you use 5 cups of white flour instead of the whole
wheat/white combo, spray muffin pans with vegetable spray, then place a
small amount of butter in each cup, add a little brown sugar (about 1 tsp
each) and a cherry. You can also add one whole pecan half. Then place the
roll of dough on top and proceed to bake for 12 minutes. These are very
good...and get oooh's and aaahs.

You just need to remove them from the pans while the rolls are warm.

If your oven bakes too hot, like mine does, reduce the temperature by 25
degrees and bake at 350.

Posted to EATL Digest 01 Dec 96

From: Dot & Tim McChesney jrjet@WHIDBEY.NET

Date: Mon, 2 Dec 1996 13:24:30 0800