2 Down the Lane

2 Down the Lane

Monday, September 13, 2010

Make Bread Mondays


I have not made any yeast breads in a long time.  So, I decided that today was the day and that I would make bread every Monday.

When I first started the blog, I was going to do Recipe Wednesday,  but I am pretty much not going to be home on Wednesdays this fall.  My painting class is Wednesday morning, then I will keep my mother in the afternoon.  On Wednesday evenings, I will be teaching a Christmas craft class at church after supper and fellowship.  I call Wednesdays, Mr. R’s quiet days because I am not at home. 

Many years ago, I was a member of  The Gourmet Club.  We really were a fun group and did a lot of neat things for our meetings.  Once we went to visit a former professor of Home Economics at a school in Texas (can’t remember which one).  She was a fiesty old lady, but boy did I learn a lot that night.  One of her hints was to add Pumpkin Pie Spice to whole wheat roll recipe.  WOW!  Not much mind you but talking about smells coming from the kitchen and talking about tasty----so, here goes---Hope you enjoy them. 

Whole Wheat Rolls                                                                                                                                   

1 cup evaporated milk  
3 tablespoons molasses  
2 tablespoons sugar  
2 1/2 teaspoon salt  
1/4 cup butter  
1/2 cup very warm water (105- 110 degrees)
1 package of yeast  
2 1/4 cups whole wheat flour  
2 1/4 cups all-purpose flour  
1 teaspoon pumpkin pie spice  
Melted butter  



Scald milk, stir in molasses, sugar, salt and the butter.  Cool to lukewarm.  measure very warm water into a large warm bowl.  Sprinkle in the yeast, stir until it is dissolved.  Add 1 cup whole wheat flour and 1 cup plain flour and the pumpkin pie spice.



Beat with an electric mixer until the dough is smooth.  Add enough of the rest of the flour to make a soft dough.  Turn out on a lightly floured surface and knead for 8-10 minutes until the dough is not sticky.



Place in a greased bowl and place in a warm place, free from drafts, until doubled in bulk, about 40-45 minutes. Punch the dough down and divide the dough in half.




Shape the dough into rolls and place into a greased 9” cake pan.  Brush with melted butter.  Cover and let rise the second time in a warm place for about 10-15 minutes. Bake at 400 degrees for 15 minutes.  Makes about 4 dozen.

100_2199  100_2198



These were absolutely delicious with cold butter and honey on them.  YUMMY


See you in a few….


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