My family likes bread. We do. A lot. And especially when the bread is warm, right out of the oven … oh my … it’s heavenly.
Here’s our favorite recipe that my daughter makes often. In the recipe below it lists both regular flour and whole wheat flour, and we’ve always made them this way, but last week, on Thanksgiving, she thought we were out of wheat flour because I had put it in the wrong cabinet, so the rolls were made all with unbleached white flour. Either way, they taste wonderful!
*Note: The original recipe came from the cookbook that accompanied our bread machine. It listed the brown sugar, though we use honey 99.9% of the time. In the original instructions they say to put the rolls onto a greased cookie sheet, which works well, but we prefer the uniform shape we get by using the muffin tins.
1 1/2 cups warm water (about 80 degrees F)
2 tablespoons oil
1/4 cup honey (or brown sugar)
2 teaspoons salt
2 tablespoons dry milk
2 1/2 cups flour
2 cups whole wheat flour
2 1/4 teaspoons active dry yeast
In the bread machine, place all the ingredients in the order listed above.
Set the machine to the dough cycle and start.
When completed, remove the dough and place on a lightly floured surface.
Using a sharp knife, divide the dough into 18 pieces.
Shape the pieces into balls or twists or blobs or whatever.
Place each piece into greased muffin tins.
Cover with a towel and allow to rise in a warm place for 30 minutes (they should double in size).
Bake at 350F for about 25 minutes, or until golden.