French Health Rolls
From jo_jo_ba 13 years agoIngredients
- 1/3 cup 12-grain hot cereal shopping list
- 1 cup active sourdough starter shopping list
- 1 ½ cups warm water shopping list
- 2 tbsp instant mashed potato flakes shopping list
- ¼ tsp instant yeast shopping list
- 2 tbsp sugar shopping list
- 2 ½ cups flour shopping list
- 2 cups whole wheat bread flour shopping list
- 1 cup triticale flour shopping list
- 1 tbsp salt shopping list
- 2 tbsp melted butter shopping list
- 2 tbsp lemon juice shopping list
- 2 tbsp whole flax seeds shopping list
How to make it
- The night before baking, cover 12-grain cereal with hot water and let stand overnight.
- The morning of baking, lightly oil a 9 x13” pan.
- In a sturdy bowl, combine the sourdough starter (which should be vibrant and frothy), water, potato flakes, yeast, and sugar.
- Begin beating in the flour, adding ½ cup at a time until dough is manageable.
- Knead for 2 minutes. Cover and set aside for 10 minutes.
- Drain the soaked grains and combine with the salt, melted butter, lemon juice and flax seeds.
- Knead in this mixture until well dispersed, then continue kneading 8-9 minutes until supple.
- Place dough in a bowl, cover and set in a warm place to double in size.
- When dough has doubled, punch down and with lightly floured hands, form into rolls.
- Place in the oiled pan and cover. Allow to rise until doubled.
- Preheat the oven to 375F.
- Bake the pan of rolls for 20 minutes. Cool in the pan for 10 minutes, then unmould it onto a rack and separate the buns.
People Who Like This Dish 2
- jlv1023 Ansonia, Connecticut
- optimistic1_2 Guelph, CA
- jo_jo_ba Oshawa, CA
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