Mawmaw would be stunned if she could see her dinner roll recipe now.

Over the years I’ve crunchified it, substituting whole-wheat flour for half the white, swapped honey for part of the sugar and de-egged it. I’ve also turned it into a bread-machine recipe, saving steps and strain on wrists already tortured by years of keyboarding and cake decorating.

The result: A roll that’s great for dinner, fabulous at breakfast and also acceptable to the guys as a snack when topped with honey or cheese. Big Guy starts mooching the second they come out of the oven.

You can easily fit a single recipe in a two-pound bread machine. I usually double it, because these freeze well, though the dough will pop open the lid toward the end.

Honey-wheat dinner rolls

• 1/4 c. warm water
• 1 c. milk, scalded and cooled
• 1/4 c. honey
• 1/4 c. cooking oil
• 1 egg’s worth of egg replacer — I’ve used Ener-G Egg Replacer and Bob’s Red Mill.
• 1 tsp. salt
• 1 3/4 c. each bread flour and whole-wheat flour
• 1 tbl sugar
• 1 package of yeast

Put ingredients in bread machine in the order listed; process on the “dough” cycle.

Shape rolls and place in muffin tins coated with cooking spray. Let rise in a draft-free place until double, though I skipped this step the other night and they still were acceptable. Bake at 400 degrees, 15 minutes.

Copyright 2008 Debra Legg. All rights reserved.

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