Happy Easter AND Herbed Whole Wheat Rolls

Just wanted to wish you all a Happy Easter this weekend! I hope you have a marvelous time with your families and that it isn’t snowing.  For the next few days I’ll share a couple of my favorite Easter recipes and then back to the Square Foot Gardening classes after Spring Break!  I love this recipe because if you have family getting together you can bring these rolls in a cinch! I always bring rolls to potluck events because let’s face it, no one-not no one- doesn’t love warm rolls fresh from the oven. And there is nothing more than I love than pulling this all off with a spotless kitchen and little effort on my part! I shared it all on Studio 5 a little while ago so here is the link where you can get caught up on it all too-plus, a new recipe for Whole wheat herbed rolls. !

DIRECTIONS FOR TURNING YOUR FAVORITE ROLL RECIPE INTO RHODE’S ROLLS!

Method:

1. Make dough according to recipe. Allow for one rise (optional) and shape dough into rolls. 2. Place rolls on lightly floured baking sheet and freeze for 2 hours. 3. Remove rolls and store in gallon sized freezer bag. Baking Freezer Rolls: 1. Remove rolls and allow to thaw and rise on counter for 90 minutes to 2 hours. (You can also remove rolls the night before and place in fridge to thaw, then allow to rise in warm area for about 30 minutes) 2. Bake according to directions.

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Whole Wheat Herbed Rolls

Ingredients:

2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110° to 115°), divided
1/3 cup vegetable oil (or 1/2 C. bean puree)
1/4 cup honey or molasses
1 tablespoon salt
2 teaspoons garlic
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 egg, beaten (1 T. dry egg powder with NO water)4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour

Method:

1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes (or use a kitchen mixer). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into three portions. Divide each into 16 pieces. Shape each into rolls. Cover and let rise until doubled, 20-25 minutes.
4. Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks. Yield: 4 dozen.
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