All-Wheat Superb Rolls

Note: The stone ground whole-wheat flour adds only 1.3 Teasps
of flour to each roll (our of a total of 18 rolls). You only
gain 6.2 grams of carb for the batch; each whole-wheat roll,
based on a count of 18, has 3.1 grams of carb.

¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/2 cup stone ground whole-wheat flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white

Preheat oven to 420F. Have ready one large, nonstick,
heavy-gauge metal cookie sheet. Put the water and the butter in
a heavy 2-quart saucepan, preferably with a rounded bottom, over
medium heat. Occasionally stir the mixture while you wait for
the butter to melt.

Meanwhile, thoroughly combine the two flours, and a pinch of
salt in a medium-mixing bowl.

As soon as the butter has melted and the mixture begins to
simmer, add the dry mix all at once, and stir vigorously with a
wooden spoon. Within just a few seconds, the dough will become
smooth and leave the bottom and sides of the pan. Keep stirring
until no flour shows. Cook for about 10 seconds longer and
remove from heat.

Put the hot saucepan on a cold burner or other safe surface.
Stir in the eggs, one at a time, mixing well after each
addition. At first the dough will appear lumpy. When the whole
eggs have been added, the dough will be smooth. It should be
creamy and hold peaks with almost no settling. Work in the egg
white. Now the dough will be just right; it will still hold its
shape, but in softer peaks. It should form mounds that do not
spread on the cookie sheet, but sink back and broaden out
slightly. Occasionally, you may need to make a judgment call.
Depending on the size of the eggs, the dough may be
sufficiently soft even before you add the final egg white. In
that case, omit the egg white or add it by the Tablesp. The
right consistency makes the best rolls. Dough that is too stiff
results in smaller rolls; dough that is too soft (i.e., spreads
out wide on the cookie sheet) may result in flat rolls.

If you like, use your electric mixer to work in the eggs.
Simply transfer the hot dough from the saucepan to the mixer
bowl and beat in the eggs, one at a time. Do not over beat
because if you do, the rolls may develop large air pockets. Use
a flat beater if you have one.

Put spoonfuls of dough on the cookie sheet, choosing the size
you prefer. Use large Teasps or even soupspoons to drop the
dough. Place them fairly close together.

Bake the rolls for about 25 to 28 minutes or until they are
golden brown and crusty on top. Promptly freeze rolls that you
do not plan to use the day they are baked. Take them out of the
bag to thaw at room temperature. You can also put the frozen
rolls in the oven, set at 350F (no need to pre-heat),
and bake for 5 minutes. You can toast rolls (slice in half),
but you need a wide-slot toaster or toaster oven. The rolls
toast rapidly, so use the lowest setting.

Save unused rolls in a dry place until rock hard. They will be
used for Magnificent Bread Crumbs.

* If possible, weigh the eggs for this recipe. They should
weigh between 62.0 grams and 64.0 grams (2.2 to 2.3 ounces).
You can find these eggs among large and extra large eggs. If
you have no scale, pick the smallest of the eggs in the carton.
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