My first attempt at baking on my vacation didn’t go very well. I have been working on a small batch recipe for rhubarb muffins. This morning I decided it would be easier to transport if I made it into loaf. I totally forgot to take in to consideration the extended baking time for a loaf so the topping was burned black and rock hard while the middle was still gooey.
Fortunately, my second attempt at baking today was much more successful. Although there is nothing better than a traditional loaf of bread, sometimes you just don’t have the time to spend two or three hours to make it. This is the recipe for when you want fresh bread fast. It makes a nice soft roll for burgers or other sandwiches. If you don’t have whole wheat flour you can definitely substitute white flour for the wheat flour.
40 Minute Whole Wheat Dinner Rolls
2 tablespoons yeast
1 cup plus 2 tablespoons warm water
1/3 cup oil
1/4 cup sugar
1 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 – 2 cups all purpose flour
Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt, and enough flour to form a soft dough. Turn onto floured surface and knead until smooth and elastic, adding remaining flour as needed. Do not let rise. Divide into 12 pieces, shape each into a ball. Place about 3 inches apart on a greased baking sheet. Cover and let rest 10 minutes. Bake at 425 degrees for 8-10 minutes.
From Lynn’s Kitchen Adventure