Dinner Rolls

I'm so excited about this new dinner roll recipe...I'm actually excited about the small detail I learned doing it. Put them in a 9x13 pan!! I really like this for some reason. And I love finding a new recipe that I love! Although you can't tell from the picture, I do know they taste yummy too!! :)




This recipe was adapted (my husband keeps telling me to try things the way they are written the first time around, but I just can't help myself when I think something should be different!) from Kyong Weatherby's facebook page - A Taste of Heaven Cookbooks and Recipes. I'd put the link but for some reason, I can't get my computer to make it a workable link.

Jill Morikone's DINNER ROLLS (maybe they're really mine now since I adapted a few things!)

1 1/2 c warm water
1/2 c honey
1 T active yeast
2 c whole wheat flour
2 c unbleached flour
1 tsp sea salt
1/2 c canola oil

In a large mixing bowl, let water, honey, and yeast bubble - about 5 minutes. While waiting for yeast to bubble, mix dry ingredients together in another bowl. Add canola oil to bubbly yeast mixture. Then add dry ingredients. Mix well. Dough will be very sticky. Slowly add just enough extra unbleached (or wheat) flour to make dough workable so you can knead it (approximately 1 cup). Knead for 2 to 3 minutes. Preheat oven to 375 degrees. Grease 9 x 13 inch glass casserole dish. With well-floured hands, pinch small amount of dough off, and roll well between palms of hands. Makes 24 rolls. Place rolls in greased pan. Cover with a damp towel, and let rise in a warm place for 45 minutes or so. Bake for 25 minutes. Cool on wire rack. These rolls freeze well. Very Delicious!

Yay for new recipes!!