First let me say that I created the recipe page on this blog because I sometimes use multiple recipes to create one. The reason for this is that I am really trying to limit the amount of chemicals my family eats. I used to be in the Navy…I have learned to question everything. How do I know that someone at some company or organization is qualified to study the effects of chemicals on my family? How do I know that they are not employed or have stock in the company that they are studying? How can I trust that they released all of the results of their studies and not just the ones that help them? I don’t, I can’t, and I trust just about no-one. There for I am trying to eliminate them where possible. It is very hard work but gives a sense of accomplishment. It usually costs less there for putting an ease on my budget. And it takes less time than me trying to research all these things and people if I just make it myself…LOL. Now that that is out of the way…
Here is my absolute favorite flour to use in recipes. Even though I sometimes have to add some more liquid, the flavor and fullness is worth figuring it out.
I got this from Wal-mart so it is absolutely available locally. Its about medium priced…It’s not the cheapest but it is also not the most expensive. The reseal able bag it comes in keeps it fresher much much longer than the paper flour bags. I actually grew wheat, harvested, threshed it, and ground it in an attempt to make my own flour. It was very hard work and very time consuming given the lack of equipment I have. Even multiple passes through a coffee grinder did not give it a satisfactory consistency for breads and pastries. It was hard to store without molding as well. So when I saw this flour and how it was already the way I wanted it I decided it was worth the price to not have to mess with all that wheat. LOL.
As you see there is nothing added or taken away. It is made from Non-GMO wheat and they also advertise that they test each batch to ensure it is chemical free. This is my kind of wheat. I don’t believe in the enriched stuff because you can get those vitamins naturally else where and I don’t like adding chemicals to my body when I don’t need too.
Any way back to the reason for this post…Here is the recipe…I just took it off of the back of the bag.
Family Farm Favorites
Whole Wheat Rolls
Soften yeast and sugar in 1/2 cup warm water. Mix together eggs, oil, honey, salt, milk, and 1/2 cup hot water. Add yeast mixture. Add flour; mix all. Let dough rest for 10-15 minutes. Knead dough, let rise. Punch down, knead again, and let rise until doubled in bulk. Make into desired size dinner rolls. Bake in a 350 degree oven for 20-25 minutes.
I didn’t have any condensed milk so I improvised some. Basically I substituted the condensed milk and water with 1 cup of evaporated milk with a touch of baking powder and 2 Tablespoons of sugar and warmed it in the microwave for a minute. When I post the condensed milk substitute you will see why I did this…I misread the recipe and had already opened the evaporated milk so had to use it. I also didn’t have any brown sugar left (end of the month). Anyway they still turned out great. See!
I also had 5 more. They look a little brown because it is whole wheat not because they were over done. These were great! No jelly needed…they had a touch of sweetness that just a bit of butter enhanced so well.
Here is my absolute favorite flour to use in recipes. Even though I sometimes have to add some more liquid, the flavor and fullness is worth figuring it out.
I got this from Wal-mart so it is absolutely available locally. Its about medium priced…It’s not the cheapest but it is also not the most expensive. The reseal able bag it comes in keeps it fresher much much longer than the paper flour bags. I actually grew wheat, harvested, threshed it, and ground it in an attempt to make my own flour. It was very hard work and very time consuming given the lack of equipment I have. Even multiple passes through a coffee grinder did not give it a satisfactory consistency for breads and pastries. It was hard to store without molding as well. So when I saw this flour and how it was already the way I wanted it I decided it was worth the price to not have to mess with all that wheat. LOL.
As you see there is nothing added or taken away. It is made from Non-GMO wheat and they also advertise that they test each batch to ensure it is chemical free. This is my kind of wheat. I don’t believe in the enriched stuff because you can get those vitamins naturally else where and I don’t like adding chemicals to my body when I don’t need too.
Any way back to the reason for this post…Here is the recipe…I just took it off of the back of the bag.
Family Farm Favorites
Whole Wheat Rolls
- 2 tablespoons yeast
- 1 teaspoon sugar
- 1/2 cup warm water
- 2 eggs, beaten
- 1/2 cup oil
- 1/2 cup honey
- 1 teaspoon salt
- 1/2 cup canned condensed milk
- 1/2 cup hot water
- 3-4 cups Prairie Gold Whole Wheat Flour
Soften yeast and sugar in 1/2 cup warm water. Mix together eggs, oil, honey, salt, milk, and 1/2 cup hot water. Add yeast mixture. Add flour; mix all. Let dough rest for 10-15 minutes. Knead dough, let rise. Punch down, knead again, and let rise until doubled in bulk. Make into desired size dinner rolls. Bake in a 350 degree oven for 20-25 minutes.
I didn’t have any condensed milk so I improvised some. Basically I substituted the condensed milk and water with 1 cup of evaporated milk with a touch of baking powder and 2 Tablespoons of sugar and warmed it in the microwave for a minute. When I post the condensed milk substitute you will see why I did this…I misread the recipe and had already opened the evaporated milk so had to use it. I also didn’t have any brown sugar left (end of the month). Anyway they still turned out great. See!
I also had 5 more. They look a little brown because it is whole wheat not because they were over done. These were great! No jelly needed…they had a touch of sweetness that just a bit of butter enhanced so well.
