You can refrigerate this easy to make dough for up to a week. So these delicious rolls will be ready when ever you want them to be.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine yeast mixture, butter, remaining white sugar, egg, whole wheat flour and salt; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover bowl with plastic wrap and refrigerate for at least two hours and up to one week.
Use a serrated knife to cut the dough into small even pieces. Form the dough into rounds, and place in greased muffin tins. Let dough rise until nearly doubled, about 60 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 15 to 20 minutes, until golden.
Per Serving: 258 calories; protein 7.3g; carbohydrates 46.7g; fat 5g; cholesterol 25.7mg; sodium 617.3mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.