With a house full of teenagers I’m often looking for recipes that can stretch our meals without adding much work. These dinner rolls fit that bill.
Another thing I love about these rolls is that I can shape them and freeze them raw. Which means anytime I need to stretch a meal I just thaw some rolls and bake.
First I grind 7 cups hard white wheat (you can also use hard red wheat), which is super fast with the WonderMill.
Then I make a sponge and let it sit for 15 mintues.
When it’s time to add the flour, I mix as much as I can with a fork before putting on the dough hook and kneading.
When the kneading is one, I pat the dough out onto a greased surface. Then I take a large knife and cut the dough. If you prefer to shape the dough into egg size rolls you can. This is just faster for me.
Lastly, we enjoy!
- 3½ cups warm water (115-120 degrees)
- 4 Tbsp instant active yeast
- 1 cup oil
- ½ cup honey
- 3 eggs
- 1 Tbsp salt
- 10½ cups flour (approx)
- Mix warm water, oil, honey and yeast. Let rest for 15 minutes - this makes the sponge.
- Add the eggs and salt. Mix in the flour and knead for 5 minutes.
- Immediately shape into rolls (large egg size). Place on a greased baking sheet. Let rise 10 minutes.
- Bake at 425 degrees for 8-10 minutes until slightly browned.
- Freezer instructions: Shape dough into rolls and place on a greased baking sheet. Immediately place in freezer. When the rolls are frozen, take them off baking sheet and place into a freezer bag. To thaw, place frozen rolls on a greased baking sheet and let rise for about 2 hours. Bake at 425 degrees for 8-10 minutes until slightly browned.
- Makes about 40
