Whole Wheat Sandwich Rolls

I don't know how or why September evaporated in a flash....but it has!  Seems like we were just celebrating the Forth of July and now we are on the second day of fall.     


To wrap up the summer grilling season, we decided on hamburgers and potato salad.   Just seems appropriate!  

Out of the Oven to Cool 

To get a nice round sandwich roll, I use my 

English Muffin rings....they cut the perfect size.

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Wheat Loaf Bread

Breads

2 c flour
1 c whole wheat flour
1 lg egg
2 tb honey
1 ts salt
3 tb canola oil
1 1/4 ts instant yeast
1 1/2 c warm water; 110F

Add flours, egg, honey, salt, oil and instant yeast in bowl. On low speed, combine thoroughly.

Slowly add warm water and mix at medium speed for three minutes.  Remove flat beater and attach dough hook.

Continue mixing, adding additional flour, on tablespoon at a time until dough cleans sides of bowl.  Continue kneading for a total of eight minutes or until dough is smooth and elastic.

In large bowl, spray with non stick spray.  Hand knead dough into a smooth ball.   Place in bowl and then turn over.  Cover with plastic wrap and let rise for one hour or more.  Let rise until double in volume.

Remove from bowl and reshape into loaf or form rolls.   Place in greased pan and let rise again until double in size.

Preheat oven to 425F.   Place bread in oven and reduce temperature to 375F.   A loaf will take 35 minutes.  Check internal temperature and it should read 190 F.   Rolls or sandwich rolls will take about 20 minutes to bake.

Remove from oven and brush melted butter over top surface if desired.  This will make a soft crust.

The will yield one 8 inch loaf or 12 sandwich rolls/hamburger buns.

Notes:  ©WHStoneman

Yield: 1 Loaf


** Exported from Now You're Cooking! v5.88 **

Great for burgers or any panini sandwich

Bon Appétit

and 

Enjoy YOUR Wonderful World!