These deliciously warm homemade bread recipes–Whole Wheat Rolls, Bran Muffins & Empire State Muffins–are from the Eat, Drink and Be Chinaberry cookbook (sorry, out-of-print).
WHOLE WHEAT ROLLS
“Great with soup, or shaped into a burger bun, these are wonderful with anything you want to sandwich in between two halves.”
- Ann Ruethling (from Chinaberry); San Diego, California
2 T dry yeast
1 cup lukewarm water
1 cup hot water
1/4-1/2 cup honey
3/4 cup vegetable oil
2 tsp salt
2 eggs (slightly beaten)
6 cups whole wheat flour
Dissolve yeast in the lukewarm water and let sit until foamy (about 5 minutes).
Combine the hot water, honey, oil and salt, mixing until the honey is dissolved.
Add eggs and stir well.
Add yeast mixture. (But make sure the hot water has cooled enough so that it doesn’t kill the yeast. Also there is no need to knead!)
Add flour and mix well.
(If you plan to use the dough immediately, add 1/2 cup more flour. Otherwise, refrigerate for 1-3 hours or so, at which point it will be firmer and easier to handle.)
Shape the dough into rolls, slash tops.
Allow to rise. (They will rise very quickly - the warmer your kitchen, the quicker.
Bake at 425° for 10-20 minutes.