Grandma's Speedy Rolls
These rolls are a treasure from my Grandmother. They are speedy rolls because they only require one rise time before baking.
Equipment
Ingredients
- 2 cups water, 110°
- 2 pkg dry yeast (4 1/2 tsp bulk yeast)
- 1/3 cup sugar
- 1 tsp salt
- 2 cups whole wheat flour
- 2 large eggs
- 1/3 cup shortening
- 4 1/2 cups AP flour
Instructions
- Measure your warm water, yeast, sugar, salt, and wheat flour into your stand mixer bowl. Beat well with the paddle attachment until no lumps are visible, apx. 3 minutes.2 cups water, 110°, 2 pkg dry yeast, 1/3 cup sugar, 1 tsp salt, 2 cups whole wheat flour
- Swap the paddle for the dough hook attachment and add your eggs, the shortening, and allow to mix in.2 large eggs, 1/3 cup shortening
- Begin adding your flour one cup at a time while the dough hook is going. Once the dough clings to the hook and is no longer tacky, stop adding flour. Allow dough to knead for 5 minutes on medium-low speed. Let dough rest 20m.4 1/2 cups AP flour
- Dump dough onto a lightly floured and divide into 20 medium sized dough balls. Work each dough ball into a tight round, creating tension. Place dough seam side down in lightly greased baking sheet. Cover and allow to double in size, about an hour.
- While dough rises, preheat oven to 375°. Once rolls have doubled, bake for 20-25 minutes, watching for tanned tops. Once rolls are baked, you can brush the tops with optional butter for a glossy finish. Serve warm and enjoy!
Notes
This recipe is a good one for your home-milled wheat.
Nutrition
Serving: 1 medium rollCalories: 105 kcalCarbohydrates: 18.1 gProtein: 2.9 gFat: 2.3 gSaturated Fat: 0.5 gCholesterol: 19 mgSodium: 1946 mgPotassium: 42 mgFiber: 0.7 gSugar: 3.6 gCalcium: 6 mgIron: 1 mg
Tried this recipe?Please consider Leaving a Review!
Tried this recipe?Mention @kayslittlekitchen or tag #kayslittlekitchen!