Monday, March 24, 2014

Soup and Bread Supper

We love homemade soup in this house and we eat it a lot.  Each summer I put up several gallons of corn chowder and we eat it all winter long.  We also love having good bread with our soup.  That is often the entire meal.  Soup with a good, hearty bread.  Today I decided to make whole wheat dinner rolls.  I adapted it from this recipe that I found on, submitted by Katrina.

Whole Wheat Dinner Rolls
adapted from a recipe featured on

2 pkgs. active dry yeast
1 3/4 c. warm water (about 110*)
1/2 c. granulated sugar
1 t. salt
1/4 c. butter, melted
1 egg, beaten
3 c. whole wheat flour
3 c. bread flour

Dissolve yeast in water in large bowl of stand mixer equipped with dough hook.  Let stand until creamy, about 10 minutes.  Add the sugar, salt, butter and egg.  Mix until combined.  Start adding the flour, alternating between whole wheat and bread flour, half cup at a time.  After about 6 cups total the dough should be turning into a ball leaving the sides of the bowl clean.  Continue to knead with the dough hook for a few minutes until the dough is smooth and elastic.  Place the dough ball into a bowl sprayed with olive oil, roll the ball of dough around so that it is covered with oil.  Cover the bowl with a damp towel and place in a warm area to rise until doubled.  This will take about an hour.  Punch the dough down, place back in bowl and allow to rise again for about 30 minutes.  Turn the dough out, punch down and knead into a  round.  Pull off portions of dough to equal about a half cup.  Roll into small balls and place on a cookie sheet covered with parchment paper.  Turn the oven on to preheat to 400*.  Cover the small balls with a damp towel and allow to rest in a warm area until the oven has preheated about 15 minutes. Bake the rolls in the preheated oven for 12-15 minutes.  Print Recipe


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