Browsing Tag

wheat

Honey Rolls

Usually made with 50% whole wheat flour and 50% white, theses honey rolls have become a Sunday dinner staple!

Original Recipe Yield approximately 2 dozen rolls

Ingredients

  • 4 1/2 tsp yeast
  • 1tsp white sugar
  • 1 1/2 cup warm water
  • 1 1/2 cup warm milk
  • 1/2 cup melted butter
  • 1/2 cup honey
  • 1 tbs salt
  • 6 cups Flour, either all white or a combination of whole wheat and white
  1. Dissolve yeast and sugar in a large bowl with warm water until foamy, approximately 5 minutes.
  2. After years is activated add milk, butter, honey, and salt. Stir until well combine.
  3. Add just enough flour, one cup at a time, until dough is sticky yet workable. Roll out onto a well floured counter top and knead until no longer sticky and dough is elasticy, added additional flour if needed. Place in a greased bowl and rise until doubled (approximately 1 hour)
  4. Preheat oven to 350°. Grease 2 9×13 pans with butter. Once dough is risen, punch down and cut into 24 individual pieces. Form each into balls and place in the greased pans. Allow to rise to double (approximately 45 minute)
  5. Bake until golden brown, 15-20 minutes and enjoy!
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Honey Wheat Challah

Original Recipe Yields 1 large Loaf

Ingredients

  • 1 1/2 cups warm water
  • 1/2 cup honey
  • 4 eggs beaten
  • 1 tbs Olive Oil
  • 1 1/2 tsp salt
  • 1 tbs sugar
  • 2 tbs yeast
  • 5-7 cups flour- I use a 50/50 ratio of whole wheat and white

Directions

  1. Combine water, yeast and sugar in a large bowl. Allow yeast to activate.
  2. Once yeast is activated, stir in honey, eggs, olive oil, and salt. Add just enough flour to make a firm yet slightly sticky dough.
  3. Place dough onto a lightly floured service and knead, adding additional flour as needed, for 5-8 minutes or until dough is soft and bounces back when pressed. placed into a lightly oiled bowl, cover  and allow to rise until doubled in size- approximately 1 hour.
  4. Once risen, punch down and place on to a lightly floured surface. Divide into 3 portions.  Shape into 16 inch long tube shapes and braid. Place braid on a lightly buttered cookie sheet, cover with kitchen cloth and allow to rise once again until double- approx 30-45 minutes. Preheat oven to 350°.
  5. Beat 1 egg and brush over braided loaf. Bake for 25-35 minutes or until golden!
  6. Allow to cool slightly before serving and Enjoy!
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