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

Whole wheat roll dough (untested)

This typewritten recipe is for a versatile whole wheat roll dough that can be used for various types of rolls (variations are not included on the recipe).

  • 1 cup milk
  • 3 tablespoons molasses
  • 2 tablespoons sugar
  • 2 1/2 teaspoons salt
  • 1/4 cup shortening
  • 1/2 cup warm (not hot) water
  • 1 package or cake of Fleischmann's yeast (active dry or compressed)
  • 2 1/4 cups whole wheat flour
  • 2 1/4 cups sifted enriched flour

  1. Scald milk
  2. Stir in molasses, sugar, salt and shortening
  3. Cool to milk mixture to lukewarm
  4. In separate bowl, sprinkle or crumble yeast into warm water
  5. Stir until dissolved
  6. Stir yeast mixture into lukewarm milk mixture
  7. Add half of each of the flours
  8. Beat until smooth
  9. Stir in remaining flour 
  10. Turn dough out on lightly floured board
  11. Knead until smooth and elastic
  12. Place in greased bowl and brush top of dough with soft shortening
  13. Cover and let rise in a warm place (free from draft) until doubled in bulk (about 1 hour and 20 minutes)
  14. Punch down and turn out on lightly floured board
  15. Proceed according to type of rolls being prepared

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