Kids and Allergies: Egg-free honey-wheat dinner rolls
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
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.