Haven’t we all had those nights where we’re scrambling for something to make for dinner and realize (about 4 hours too late) that freshly baked bread would nicely complement the soup bubbling on the stove?
I made these amazing little dinner rolls last night and knew I had to share the recipe. They take about 40 minutes from mixing to serving, so they’re perfect for the last-minute bread addition.
I adjusted the recipe I found to have less sugar and half whole wheat flour. I’m going to keep tinkering with it to try for all whole wheat, as that is what my family prefers. I made some rolls plain (as we love honey on ours!), and some with cheese and sage. I think these would be great at breakfast with some cinnamon stirred in and sugar sprinkled on top.
(Adapted from Kitchen Parade)
1 package active dry yeast (1/4 ounce, 2-1/4 teaspoons)
2 c warm water
2 TBs sugar (I use Sucanat)
1/4 c vegetable oil
2 c AP flour, fluffed to aerate before measuring
2 c white whole wheat flour, fluffed to aerate before measuring
2 TBs (yes, tablespoons) baking powder
2 tsp table salt
Chopped fresh herbs such as chives, sage or rosemary, optional
Preheat oven to 425F.
Grease the cups of a muffin tray with standard-size cups. Stir together the yeast and water, set aside.
In a large bowl, whisk together the sugar, oil and egg. Separately, stir together flour, baking powder and salt. With a wooden spoon, stir in the flour mixture a cup at a time until just mixed, adding a portion of the yeast-water mixture between additions.
Stir in herbs, if using. With two soup spoons, one to scoop and the other to scrape, fill the muffin tins.
Bake for 20 minutes or until golden. Cool for 5 minutes. Best served hot but keep two to three days.