FRESH, RICH, EGG & MILK, WHOLE WHEAT, BREAD ROLLS IN UNDER 2 HOURS FROM SCRATCH!! Very easy, GLOBALLY ADJUSTABLE, RECIPE to welcome in Better homemade bread baking for 2016

This is a great recipe when you want some very good, HAND MADE, rich bread rolls either for  a meal or sandwiches, the advantage is that this recipe uses regular plain/all purpose white flour mixed 50:50 with any whole wheat flour (you may use all white flour if you prefer).
I love these simple and tried and true recipes that always turn out great results, and there is no need to search the web for "artisan" overpriced flours or ingredients.
THIS IS A GREAT RECIPE AS IT IS MADE BY HAND FOR BETTER RESULTS THAN ANY MACHINE ON THE MARKET TODAY.  (also did you know that bread making by hand is a great way to relieve stress and tension?)


I made 16 large rolls for sandwiches, you may also make dinner rolls and then you will get 32 plus.


7 - 7 1/2 cups flour ( I used 3 1/2 cups all purpose plus  3 1/2 cups whole wheat, then used all purpose for extra kneading, depending on your climate and freshness of flours the amount of flour needed differs).

4 tbsp sugar
1 1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
5 tsp active dried yeast


2 cups  warmed milk (I used almond milk)..do not boil

1 stick butter melt this in the milk

2 large eggs at room temp. beaten well

Method:
In a large mixing bowl:
3 cups flours ( I  mix 2 cups of each together)
sugar, salt, baking soda, baking powder and yeast, mix well.

Make a well in the center and slowly add the warmed milk mix, and stir in then add the beaten eggs, and beat with the wooden spoon, until everything comes together smoothly (about 2 mins).
Remove from the bowl and turn out onto a floured board
Gradually using 1 cup at a time, add the remaining flour, to make a stiff dough, kneading it in.
Knead the dough until somewhat smooth and no longer sticky.

Then place in a greased bowl in a warm place, covered with a clean towel for about  1 hour to rise double.

Knock back,  and cut into rolls...for dinner rolls allow size of a walnut ( they will bake double the size), for sandwich buns make the 2-3 inches. And form them into rolls, as it is a tender dough the easiest way was to pinch their bases and form into balls using both hands like making snowballs, this avoids overworking the dough.

Place on greased cookie sheets about 2 inches apart, cover and let rise to double, also covered in a clean cloth.
Brush with egg wash (another egg beaten with  a pinch of salt) you may sprinkle with seeds, (poppy, caraway, sesame & etc.) I used fennel.
Place into a preheated 375F oven and bake for 15-20 mins, you might have to turn the tray,, until golden brown.
Remove from oven and cool on wire racks or serve warm..I baked mine in batches of 2.

This is a great bread for anyone  who needs extra protein in their diet or for finicky eaters.
For Variations: add any fresh citrus, grated into the  dough; any ground spice  (cardamon and ginger are great in this), fresh or dried herbs, grated onion and dill is a good combination; grated cheese..the list is endless and this recipe is delicious.

HAPPY NEW YEAR   AND WISHING YOU ALL CONTINUED SUCCESS LIVING/EATING THE GOOD LIFE