Brown Rice Yeast Rolls
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Taste of Home magazine
If you've ever wondered what to do with leftover brown rice, this recipe is for you! Although best when fresh right out of the oven, these rolls can make excellent additions to any meal for several days after baking. Have fun surprising your family with this novel new way to enjoy your leftover brown rice!
ingredients
4 cups all-purpose flour
2 to 3 cups whole wheat flour
1/2 cup cornmeal
2 packages (1/4 ounce each) active dry yeast
1 tsp. salt
1/4 tsp. baking soda
2 cups water
1/2 cup honey
1/4 cup butter, cubed
2 cups cooked brown rice
Instructions
1. In a large bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour, cornmeal, yeast, salt and baking soda. In a small saucepan, heat the water, honey and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in rice and enough remaining flour, starting with whole wheat flour, to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Gently deflate dough. Turn onto a lightly floured surface; divide into 30 pieces. Shape each into a roll. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes
4. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks.
Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more whole grain recipes.
makes:
2 1/2 dozen rolls
serving size:
1 roll
