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Egg-free bread machine dinner rolls

Submitted by on Saturday, 8 January 2011 No Comment

There’s a gulf in our house that’s even bigger than gap between the Digital Native (the guys) v. Early Settlers (me).

That’s the Whole Wheat Native v. Adult Converts.

I didn’t grow up on whole wheat. I like it but I don’t love it, and once in a while I crave good old-fashioned, not-good-for-you white bread.

That’s why I tweaked my grandmother’s hot roll recipe. Again.

I left it as a bread machine recipe, and I left it egg-free. But I took out the whole wheat and used glorious white flour. Sort of. I still used half white whole wheat, though it will work just as well using all bread flour.

The results: It’s not quite as light and fluffy as the original, but that’s because I still used some whole grain. It’s close enough, though, to keep me from doing bad things like buying a loaf of white bread and eating it all by myself.

Egg-free dinner rolls

  • 1/4 c. warm water
  • 1 c. milk, scalded and cooled
  • 1/4 c. plus 1 tbl. cooking oil
  • 2 tbl. Bob’s Red Mill egg replacer plus 3 tbl warm water, beaten and cooled .
  • 3/4 tsp. salt
  • 1 3/4 c. each bread flour and white whole-wheat flour
  • 1/4 c. sugar
  • 1 package of yeast ( 2 1/4 tsp.)

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 Bake at 400 degrees, 15 minutes.

A normal person bakes two dozen rolls from this recipe. I am not normal, and, in keeping with the tradition of my grandmother’s palm-sized cookies, I get only 12 rolls. They take 18 to 20 minutes to bake.

“Those aren’t rolls. They’re mushrooms!” Boots says.

Copyright 2011 Debra Legg. All rights reserved.

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