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

Submitted by on Sunday, 26 October 2008 No Comment

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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