from Rosie’s Riveting Recipes
Who doesn’t love fresh, home-baked bread? Seriously. The smell of fresh bread baking is intoxicating, and when you take it out of the oven? Ooh la la! Put a little butter on it and take a bite while it’s melting. If that’s not heaven and earth then I don’t know what is.
Okay, I get it that some bread recipes are pretty cumbersome. However, this historic recipe, from Rosie’s Riveting Recipes, is actually quite easy. The fresh baked rolls are delicious, and it would even be a fun project to do with the kids or grandkids.
WHOLE WHEAT ROLLS
- 1 cake compressed yeast
- 1 3/4 cups lukewarm milk
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons molasses
- 2 cups flour, sifted
- 3 cups medium whole wheat flour
- 4 tablespoons soft shortening
Crumble yeast into bowl. Add lukewarm milk, sugar, salt, and molasses. Work in sifted flour, whole wheat flour, and shortening. Knead until smooth. Place in greased bowl. Cover with damp cloth. Let rise until double (2 hours.) Punch down. Let rise until almost double (45 minutes.) Punch down. Let rest 15 minutes. Shape. Place in greased pan. Let rise. (30 to 40 minutes.) Bake 15 5o 20 minutes (depending on size) in hot oven (425F). Makes 2 dozen rolls.
Modern adaptation: Dark corn syrup may be used as a substitute for molasses.