If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Thursday, October 15, 2015

Batter-method whole wheat rolls (untested)

This typewritten recipe is for making whole wheat rolls using a batter method to be baked in muffin tins.

  • 1 1/4 cups milk
  • 1/4 cup sugar
  • 2 1/2 teaspoons salt
  • 1/4 cup shortening
  • 1/4 cup honey (corn syrup or molasses may be substituted)
  • 1/4 cup warm (not hot) water
  • 2 packages or cakes of Fleischmann's yeast (active dry or compressed)
  • 3 1/2 cups whole wheat flour

  1. Scald milk
  2. Stir in sugar, salt, shortening and honey (or substituted sweetener)
  3. Cool milk mixture to lukewarm
  4. In a separate bowl, sprinkle or crumble yeast into warm water
  5. Stir until dissolved
  6. Stir yeast mixture into milk mixture
  7. Add whole wheat flour
  8. Stir until well blended (about 30 seconds)
  9. Cover and let rise in warm place (free from draft) until doubled in bulk (about 45 minutes)
  10. Stir batter down
  11. Beat vigorously about 30 seconds
  12. Fill greased 2.75-inch by 1.25 inch muffin pans about 3/4 full
  13. Bake in hot oven at 400°F for about 25 minutes

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