Butter Wheat Rolls

Butter Wheat Rolls

These rolls make excellent gravy mops!

1 cup warm water

1 ½ teaspoons yeast

1 teaspoon salt

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon honey

1 tablespoon olive oil

2 tablespoons butter, melted + extra to spread on the top

Stir the yeast into the warm water and let sit for 10 minutes (it should be foamy).

In a large mixing bowl stir the yeast mixture in with the remaining ingredients (except for the butter).  Begin to knead the dough with your hands until all of the flour in the bowl had been incorporated into the dough.  Lift up the dough, spread a dab of oil in the bottom and sides of the bowl, place the dough back into the bowl, then turn the dough over (oiling both sides).  Cover with plastic and let rise for 1 hour and 15 minutes.

Butter the bottom and sides of a pie plate and set aside.

On a lightly floured surface, using a floured rolling pen, roll out the dough to make a large rectangle.  Spread the melted butter evenly over the rolled out dough.  Cut the dough in half length wise, then from there make long rectangles with the two halves (about 1 ½ inches wide).  Roll up each rectangle and place them snuggly side by side in the prepared pie plate.  Cover with plastic and let rise 1 more hour.

Preheat oven to 375.  Bake the rolls for 20-23 minutes (or until they are golden brown).  After removing from the oven spread a bit of butter on top of each roll.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

From here.