Wednesday, August 18

Honey Wheat Pan Rolls

I'm not a fan of television and have maintained a fairly strict policy with the kids over years. Now that they're older, there are a couple of evening programs we (more or less) enjoy watching together. So eating dinner in front of the TV one night a week has become a habit since C gets home to late to sit down together before primetime. 

Last night was the last straw for me. With a sick child in the house, preparing dinner took a bit more effort than usual and included two new things I knew everyone would like. As we sat in the living room, the food was left to cool on the kids' plates as they focused on the program. Now I'm not one to expect  praise for making a meal because the act of nourishing my family is reward enough but I believe that food provides adequate sensory stimulation. To shovel food in one's mouth and not enjoy what we eat is just wrong. 

So the pain of forced changed is ahead for my brood. That's okay, though, they'll gain much more than they lose...

Here's one of the new things I tried. They were delicious with freshly-made honey butter!

Honey Wheat Pan Rolls
    makes two dozen
1 c water
1/4 c honey
1/4 c butter
3/4 c whole wheat flour
1/2 c old-fashioned oats, uncooked
4 t yeast
1 t sea salt
1 large egg
2 1/4 - 2 1/2 c all-purpose flour
  • Combine water, honey and butter in small saucepan: heat until butter melts. Remove from heat and cool to 120˚.
  • Combine wheat flour, oats, yeast and salt in mixing bowl. Stir well. Gradually add hot mixture. Beat at low speed for 1 minute. Add egg. Beat 2 minutes at medium speed. Gradually add enough flour to make a soft dough. 
  • Turn dough out onto a heavily-floured surface. Knead dough until smooth and elastic (about eight minutes.) Shape into 24 balls and place in a lightly-greased 13X9 pan. Cover and let rise in a warm, draft-free place (85˚) until double in size (about an hour). 
  • Bake at 375˚ for 20 minutes or until lightly browned.

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