Whole Grain Mustard Pan Rolls Recipes

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WHOLE GRAIN PAN ROLLS



Whole Grain Pan Rolls image

Make and share this Whole Grain Pan Rolls recipe from Food.com.

Provided by Sharon123

Categories     Yeast Breads

Time 1h35m

Yield 24 rolls

Number Of Ingredients 9

1 cup water
1/4 cup honey
1/4 cup butter or 1/4 cup margarine
3/4 cup whole wheat flour
1/2 cup oats, uncooked
2 (1/4 ounce) packages dry yeast
1 teaspoon salt
1 egg
2 1/4-2 1/2 cups all-purpose flour

Steps:

  • Combine water, honey, and butter in a small saucepan; heat until butter melts.
  • Cool to 120°F (really warm but not too hot).
  • Combine wheat flour, oats, yeast, and salt in a large mixing bowl; stir well.
  • Gradually add hot liquid mixture, beating at low speed of an electric mixer 1 minute.
  • Add egg,and beat an additional 2 minutes at medium speed.
  • Gradually add flour to make a soft dough.
  • Turn dough out onto a heavily floured surface, and knead until smooth and elastic (about 8 minutes).
  • Shape dough into 24 balls; place in a lightly greased 13x9x2-inch pan.
  • Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
  • Bake at 375°F for 20 minutes or until lightly browned.

WHOLE-GRAIN MUSTARD PAN ROLLS



Whole-Grain Mustard Pan Rolls image

Categories     Bread     Mustard     Bake     Christmas     Winter     Gourmet

Yield Makes 20 rolls

Number Of Ingredients 14

1 1/4 cups milk
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1/4 cup pure maple syrup
two 1/4-ounce packages active dry yeast (5 teaspoons)
6 cups all-purpose flour
1 tablespoon salt
1 large whole egg
1 large egg yolk
1/2 cup whole-grain or coarse-grained Dijon mustard
For glaze:
2 tablespoons unsalted butter, melted and cooled
1 tablespoon pure maple syrup
1 large egg, beaten lightly
1 teaspoon mustard seeds for sprinkling

Steps:

  • In a saucepan heat milk, butter, and syrup just until warm (about 105°F.) and butter begins to melt and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes.
  • In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt. In a small bowl lightly beat together whole egg, yolk, and mustard.
  • With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough. With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft). (Alternatively, dough may be formed with a wooden spoon and kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
  • Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk.
  • Make glaze:
  • In a small bowl with a fork stir together butter, syrup, and egg.
  • Grease a 13- by 9-inch roasting or baking pan.
  • Punch down dough and divide into 20 pieces. Form each piece into a smooth ball and transfer to pan. Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk.
  • Preheat oven to 400°F. Brush rolls with remaining glaze and sprinkle with seeds. Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes. Rolls may be made 1 day ahead and kept, covered, in a cool dry place. (Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well. Thaw rolls at room temperature.) Serve rolls warm or at room temperature.

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