Brown Rice Yeast Rolls

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°F. Add to dry ingredients; beat until smooth. Stir in brown rice and enough remaining ﬂour to form a soft dough.
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.
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
Bake at 375°F for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks.

Banner Image:

BrownRiceYeastRolls.jpg

Grain:

Corn [1]Rice [2]Wheat [3]

Ingredients:

4 cups all-purpose ﬂour

2 cups whole wheat ﬂour (or more if needed)

½ cup whole grain cornmeal

2 packages (¼ oz each) active dry yeast

1 teaspoon salt

¼ teaspoon baking soda

2 cups water

½ cup honey

¼ cup butter, cubed

2 cups cooked brown rice

Active time:

30 minutes

Yield:

30 rolls

Nutrition:

Calories: 140 , Total Fat: 2 g, (Saturated Fat: 1 g), Sodium: 90 mg, Carbohydrate: 28 g, Fiber: 2 g, Protein: 3 g.

Author:

Recipe courtesy Taste of Home magazine. Visit TasteofHome.com [4] for more whole grain recipes [5].

Diet:

Vegetarian & Vegan Diet

Course:

Breads

Dietary choice:

Vegetarian

Rating:

Description:

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!

Serving Size:

1 roll