I’ve got cooking and baking on the brain! This is my week to prepare for Thanksgiving because we start festivities this weekend! The roasted sweet potatoes are prepped and in the freezer, the sweet potato casseroles are in the freezer too. And guess what else is in the freezer?! These:
These sprouted whole wheat rolls are a Trim Healthy Mama E bread for those of you following that plan (see the book here) and there are no unusual extra ingredients in the recipe. The only thing I have to get special (and I’m already buying it anyway) is sprouted whole wheat flour. I’ve been ordering Sprouted Whole Wheat Flour from Azure Standard for quite a while now. There are several ordering options – I usually get the case of 4 x 5 pounds.
The original recipe was one I found on Pinterest (follow me here) for loaf bread in a bread machine. But, what I really needed were rolls – yummy-almost-like-normal-Thanksgiving rolls. AND, I needed to be able to freeze them ahead of time. I knew I was taking a gamble with my precious sprouted flour, so I tweaked the recipe a bit to fit my
needs wants, and posted the entire process on Instagram (follow me @amyraisingarrows) as I made the dough, shaped the rolls, and baked them. For some reason, it made me feel better to have an audience to cheer on my baking efforts.
Time for the sprouted rolls to rise. I pick up another order of the sprouted whole wheat flour from Azure this week. I really hope this recipe does well! #trimhealthymama A photo posted by Amy Roberts (@amyraisingarrows) on
They are done and they are good!!! #trimhealthymama A photo posted by Amy Roberts (@amyraisingarrows) on
I did indeed take my first bite on Periscope (@RaisingArrows), but thankfully, my daughter also did a “normal” video of me taste-testing them because that Periscope video was just weird due to camera angle, my husband’s antics in the background, and the fact that I cannot take bites and still talk like Guy Fieri can. (If you are determined to watch that video, here is the link on katch – but it very well might be the biggest waste of 10 minutes you have ever spent).
So, here’s the REAL video – which is VERY REAL (and thankfully, only 3 minutes long). I make goofy faces, I do this weird dance-in-place thing, and at the end I blurt out something off the wall – which I decided to keep in the video because it gives you a taste of what I’m REALLY like – a little kooky, a little silly, and so not polished and poised – at least not as much as I’d like to be. I live in a house full of little kids and teens – It’s amazing I act normal at all.
(You can subscribe to my YouTube channel here and get access to my videos before the post comes out! You’ll see the Subscribe button in the right hand corner of my header screen.)
So, the final result of these little gems? They are FANTASTIC! I mean, just look at them…
They are just about as good as it can get when substituting breads this Thanksgiving. I am happy!
OK, so you probably came here looking for a recipe, huh? Sorry for all my rambling and photos. I had a good time putting together this post, but I should probably get to the point…
- 2 cups water
- 2 Tbsp butter, softened
- 1 Tbsp honey
- 2 tsp salt
- 4⅔ cups organic sprouted whole wheat flour
- 1 Tbsp yeast
- Pour water, softened butter, honey and salt into your mixer and give it a whirl.
- Add the flour and yeast and mix/knead for 5 minutes. (You want the dough to "clean" the sides of the bowl, but you also want it to be a bit sticky when you are finished. Keep an eye on it and decide if you need to add more water or more flour to achieve the right measure of stickiness.)
- Let rise in bowl about 30 minutes.
- Punch the dough down and turn on your oven to warm a bit (Don't forget to shut it off before it gets too hot!). Spray your hands with cooking spray (I like coconut oil spray), and begin pulling off golf ball sized balls of dough and shaping them into rolls. Place rolls on a lightly greased baking sheet or ungreased stone and put them in your warmed oven to rise about 30 minutes
- Remove the rolls from oven and preheat oven to 350. Once the oven is preheated, bake the rolls for 25-30 minutes (27 was the sweet spot for me). The rolls should be slightly browned.
- Remove the rolls from the oven and brush a bit of butter on the tops if desired. Just remember, to keep this an E bread, you don't want to add any more butter when you actually go to eat them! DO NOT remove rolls from pan until cooled. Bread needs to finish baking on the inside quite a while after you remove it from the oven.
- Enjoy your yummy rolls now or freeze them for later!