Wednesday, November 21, 2012

Sprouted Wheat Mock King's Hawaiian Dinner Rolls

These wonderfully aromatic rolls have been a part of our holiday menus for several years, and have been updated to use real food ingredients.

When I first started blogging, I was just beginning to learn about a lot of things.  Like for instance, I still used all-purpose flour and had never ground anything but coffee or purposely sprouted something that wasn't meant to be planted in the garden.

Well, I've learned a lot.  But the fun part?  I have so much more to learn!  (That's exciting to me!)

This recipe calls for pineapple juice.  I know that some may take offense to using a 100% juice from a can of pineapple, and I'm right there with you.  The other option is getting a pineapple and juicing it yourself.  I've never done that before so I'm sharing with you the easy way...using the canned variety.  You can use either the juice from a can of pineapple (like Dole...1 can equals 1 cup of juice) or other "100% juice" juice.

This recipe is easy and good.  I do normally don't make a smaller batch because these rolls freeze well (if they last that long), but you can certainly split it into thirds if you don't want to make the full recipe.

Sprouted Wheat Mock King's Hawaiian Dinner Rolls or Bread
makes 24 rolls

  • 3 C sprouted hard whole wheat flour
  • 3-4 C sprouted soft whole wheat flour
  • 3 eggs
  • 2 C pineapple juice
  • 3/4 C sucanat
  • 1/2 t ground ginger
  • 1 t vanilla extract
  • 2 T yeast
  • 1/2 C butter, melted
  1. Beat eggs.  Add pineapple juice, sucanat, ginger, vanilla, and melted butter.
  2. Place 3 C sprouted hard whole wheat flour into a large bowl.  Add egg mixture and stir until well combined.  Sprinkle in yeast.  Stir to combine.
  3. With dough hook attachment on mixer, knead in enough sprouted soft whole wheat flour to form a soft dough.  (Dough should be slightly sticky to sides of bowl.)  Cover; allow to rise in a warm place until doubled, about 1 hour.
  4. Place dough on clean, lightly floured work surface.  Gently knead about 10 times.
  5. Divide dough into 3 equal parts.  Form each part into 8 rolls or 1 loaf.  Place formed dough into greased baking pans.  Cover and allow to rise until doubled, about 1 hour.  NOTE!  Before allowing them to rise a second time, you can take the pans, cover them, and place them in the refrigerator overnight for the second rise.  Then when you are ready to bake, follow the directions below.
  6. Bake at 350 degrees for 25-30 minutes or until golden brown.
Slather those babies in butter and enjoy!

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