Whole Wheat Hamburger Buns

Whole Wheat Hamburger Buns - adapted from food.com

• 1 1/4 cups milk, slightly warmed1 beaten eggs2 tablespoons butter, melted1/4 cup white sugar3/4 teaspoon salt3/4 cups bread flour2 cups whole wheat flour1 1/4 teaspoons active dry yeast
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  Place all ingredients in pan of bread machine according to manufacturer's directions.  Select dough setting.  When cycle is complete, turn out onto floured surface.  Cut dough in half and roll each half out to a 1" thick circle.  Cut each half into six 3 1/2" rounds with inverted glass as a cutter.  Place on greased baking sheet far apart.  Cover and let rise until doubled, about one hour.  Bake at 350° for 9 - 12 minutes.  Brush with 1 tbs melted butter.
  
  

Copycat Cinnabon Cinnamon Rolls

Copycat Cinnabon Cinnamon Rolls - slightly adapted from allrecipes

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 2 1/2 cups bread flour
• 2 cups whole wheat flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
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• 1/2 cup brown sugar, packed
• 1 1/2 tablespoons ground cinnamon
• 1/3 cup margarine, softened
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• 1 (3 ounce) package cream cheese, softened
• 1/4 cup margarine, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
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• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
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• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
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• Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees..
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• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup margarine, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cheddar Garlic Rolls

Cheddar Garlic Rolls - dough from Pioneer Woman

2 cups 1% milk

1/2 cup vegetable oil

1/2 cup sugar

1 package active dry yeast(2 1/4 tsp)

2 cups whole wheat flour plus 1/2 to 1 cup more

2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tbs salt

3 tbs melted butter

3 cloves garlic, minced

1/2 cup grated cheddar cheese

1/2 tsp parsley

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute. Then add 2 cups of all-purpose flour and 2 cups of whole wheat flour. Stir mixture together. Cover and let rise for at least an hour. 

After rising for at least an hour, add 1/2 cup to 1 cup more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough. Now sprinkle garlic over the butter followed by a generous sprinkling of cheddar cheese and parsley.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

No-Knead Dinner Rolls

 No-Knead Dinner Rolls - Pioneer Woman

4 cups milk

1 cup sugar

1 cup vegetable oil

4 1/2 cups all-purpose flour

4 1/2 cups whole wheat flour

4 1/2 tsp active dry yeast

1 heaping tsp baking powder

1 scant tsp baking soda

2 tbs salt

Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees). 

Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.

When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

Whole Wheat Calzones

Whole Wheat Calzones - adapted from food.com

1 pkg yeast

1 cup warm water

1 tbs sugar

2 tbs oil

1 tsp salt

2 3/4 cup wheat flour

2 tbs butter

1/2 tsp oregano
filling of your choice(I used pizza sauce, ground beef, Canadian bacon, and mozzarella)

Dissolve yeast in water.  Mix sugar, oil, and flour, and add to yeast and water.  Mix together until smooth.  Knead and cover for 30 minutes.  

Prepare filling.  Roll out dough into a 10" circle.  Place 1 - 2 cups of filling in center of dough.  Fold over and crimp shut.  Place on greased cookie sheet.  Let rest for 15 minutes.  

Brush with melted butter and sprinkle with oregano.  Bake for 25 minutes at 350 degrees, or until golden brown.

**Can be frozen after baking and cooling completely.  Defrost in refrigerator over night.  Reheat in microwave.**

Whole Wheat Banana Bread

Whole Wheat Banana Nut Bread - adapted from food.com

3/4 cup margarine

3/4 cup sugar

2 bananas, ripened

2 eggs

1 tsp vanilla

1 tsp baking soda

2 cups whole wheat flour

1/2 tsp salt

1/2 cup buttermilk

3/4 cup chopped pecans

Preheat oven to 350 degrees.  Cream margarine and sugar. Mash bananas and stir into creamed mixture.  Stir in eggs, vanilla, baking soda, flour, and salt.  Gently stir in buttermilk and pecans. Pour into a greased loaf pan.  Bake for 1 hour, or until toothpick comes out clean.

Baked French Toast Sticks

Baked French Toast Sticks - adapted from recipezaar

8 slices whole wheat bread

1/4 cup melted margarine

3 eggs

1/3 cup sugar

2/3 cup milk

1/2 tsp vanilla

cinnamon

Preheat oven to 350 degrees. Cut each slice of bread into thirds. Combine margarine, eggs, sugar, milk, and vanilla in a bowl.  Dip each piece of bread in the mixture, coating each side. Allow excess to drip off.  Place dipped bread onto a baking pan sprayed with cooking spray.  Sprinkle lightly with cinnamon.   Bake for 25 - 30 minutes, flipping half way through.  Serve with syrup, butter, or powdered sugar.

Poppa's French Toast

Poppa's French Toast

2 eggs, slightly beaten

1 cup milk

4 tbs sugar

1/4 tsp vanilla extract

6 slices whole wheat bread

Mix first 4 ingredients in a shallow bowl.  Baste bread slices with mixture.  Fry bread in a buttered skillet.  Serve with butter and syrup or powdered sugar.

Whole Wheat Honey Rolls

Whole Wheat Honey Rolls - adapted from Taste of Home 2004 Annual Recipes

2 packages active dry yeast

2 cups warm buttermilk

1/2 cup margarine, melted

1/3 cup honey

2 tbs sugar

3 cups whole wheat flour

1 tsp salt

1 tsp baking soda

1 1/2  to 2 1/2 cups all-purpose flour

Additional melted margarine

Add ingredients to bread machine in order suggested by manufacturer.  Select dough setting.

When dough cycle is finished, punch dough down.  Turn onto a lightly floured surface.  Divide into seven portions.  Divide each portion into six pieces; shape each into a ball.  Place 2" apart on greased baking sheets.  Cover and let rise in a warm place until doubled, about 30 minutes.

Brush with melted margarine.  Bake at 400 degrees for 12 -16 minutes or until golden brown.  Remove to wire racks to cool.

Soft, Light Whole Wheat Bread

 Whole Wheat Bread - adapted from My Kitchen Cafe

2 1/4 cups warm water
1/4 cup sugar
1/4 cup oil
 1 tablespoon instant yeast
 1 tablespoons salt
1 tablespoons vital wheat gluten

1 tablespoons milk
2 cups bread flour
3-4 cups whole wheat flour(may need more or less)

Lightly spray bread pans with cooking spray and set aside. Mix the water, sugar, oil, yeast, salt, gluten and milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 2 loaves. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise in a warm place until the dough has risen about 1 1/2 inches above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.

Buttery Bread Machine Rolls

I usually don't make anything with only white flour, but my husband requested these, so I decided to go all out and make them completely unhealthy.  I usually make these with margarine and 2 cups of whole wheat flour, and they are delicious either way,  but obviously they're a lot healthier without the butter and white flour!

Buttery Bread Machine Rolls - from Recipezaar 

1 cup warm milk(70 - 80 degrees. I used 1%)

1/2 cup butter or margarine, softened

1/4 cup sugar

2 eggs

1 1/2 tsp salt

4 cups bread flour(or 2 cups bread flour, 2 cups whole wheat flour)

2 1/4 tsp active dry yeast

In bread machine pan, put all ingredients in order recommended by manufacturer.  Select dough setting. 

When cycle is completed, turn dough onto a lightly floured surface.  Divide dough into 24 portions.  Shape dough into balls.  Place in a greased 13 inch by 9 inch baking pan.  Cover and let rise in a warm place for 15 minutes. Bake at 375 degrees for 13-16 minutes or until golden brown.

Spoon Rolls

 

Spoon Rolls - adapted from Southern Living

Ingredients:

2 1/4 tsp active dry yeast

1 tsp sugar

2 cups lukewarm water(100 to 110 degrees)

2 cups wheat flour

2 cups bread flour

4 1/4 tsp baking powder

3/4 cup margarine, melted and cool

1 large egg, lightly beaten

1/2 tsp salt

2 tsp Italian seasoning

1/4 tsp garlic powder

2 tsp grated Parmesan cheese

Combine first 3 ingredients in a large bowl; let stand for 5 minutes. Preheat oven to 400 degrees.  Stir in flour and remaining ingredients until blended.  Spoon into greased muffin tins, filling 2/3 full.

Bake at 400 degrees for 20 minutes, or until tops are golden brown.  Brush with butter before serving.