Crusty Whole Grain Flaxseed Rolls

These rolls freeze well. To freeze, cool rolls completely and store in zip-to plastic freezer bag. When ready to use, remove rolls from bag and thaw completely. Preheat oven to 350 degrees. Place rolls on baking sheet(s) lined with parchment or coated with cooking spray; cover with foil and bake until rolls are heated (about 8 minutes).

Yield: 20 rolls     (serving size: 1 roll)

1 cup warm water (100-110 degrees)

1 cup warm 2% milk (100-110 degrees)

1 1/2 tbsp. Splenda Brown Sugar Blend

1 pkg. dry yeast (about 2 1/4 tsp.)

2 cups whole wheat flour

2 cups all-purpose four, divided

1/2 cup flaxseed meal

2 tsp. salt

2 tsp. vegetable oil

cooking spray

1 tbsp. water

1 large egg white

2 tbsp. flaxseed

  1. Combine warm water and warm milk in a large bowl. Dissolve sugar and yeast in milk mixture; let stand 5 minutes (elevate yeast mixture above smaller bowl of hot steamy water to maintain warmth if needed). Lightly spoon flours into dry measuring cups; level with knife. Add flaxseed meal, whole wheat flour, 1 1/2 cups all-purpose flour, salt and oil to yeast mixture; stir to form soft dough. Turn dough out onto floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining all-purpose flour to prevent dough from sticking to hands (dough will feel tacky).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains dough has risen enough). Punch dough down; cover and let rest 5 minutes.
  3. Divide dough into about (20) equal portions, shaping each into a ball (cover remaining dough to prevent from drying). Place balls 2-inches apart on large baking sheet line with parchment or coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
  4. Preheat oven to 425 degrees.
  5. Uncover rolls; Uncover rolls; cut a 1/4-inch-deep “X” in top of each roll using kitchen scissors. Combine 1 tbsp. water and egg white; brush over rolls. Sprinkle rolls with 2 tbsp. flaxseed. Bake at 425 degrees for 15 minutes or until rolls are browned on bottom and sound hollow when tapped. Remove rolls from pan and cool on wire rack.

based on recipe from Cooking Light Annual Recipes 2001


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