Kitchen

[SharkE]

Anyone have a recipe for this ? I made Miss Bea's recipe, but, tasted flat. No flavor. anybody have another recipe that maybe calls for butter in the recipe ? I made the roll recipe and didn't turn out. I can make bread, but, rolls just never turn out. I make them to big, they spread out while raising and are not round but hockey p*cks . I'm sticking with bread. LOL

[Nightowlz]

I use this recipe to make Hamburger buns. You can also make hot dog buns with it. It makes good rolls IMO. I always use bread flour. 1 1/2 pound made in the bread machine. I need to make some more but I will have to buy some more sugar. Just used all I had to make 16 jars of peach freezer jam. Hamburgers sure taste better with these then the ones they sell in the grocery store.

1 c water

1 egg

2 c bread flour

1 c whole wheat flour

3/4 tsp salt

4 T butter

1/4 c sugar

3 tsp active dry yeast

Place all ingredients in bread pan, select dough setting, press start.

Grease baking sheet. Roll pieces into balls & flatten for hamburger buns or shape into rolls for hot dog buns. For rolls roll into balls. I only flatten a bit but not like I do the hamburger buns.

Cover & let rise in warm oven 10-15 mins until almost doubled. I turn the oven on for 2 mins & turn it back off to warm the oven.

Preheat oven to 400°. Bake 8-10 mins or until golden brown. Brush rolls with melted butter. Cool on rack. Will keep in the freezer 3-4 wks.

Just made some last weekend. Made 6 hamburger buns, 8 rolls, or 16-20 rolls depending on size.

[SharkE]

sounds good....

[Barbarainnc]

This is the first yeast bread I ever made. It is so easy and good for dinner rolls or cinnamon rolls. My mother got the recipe from the high school cafeteria, where she taught Home Economics.

School Cafeteria Rolls

1 pkg. yeast
4 oz. warm water
1 egg
1/3 cup sugar
1 1/2 tsp. salt
3 tbl. shortening
1/4 cup dry milk
2 cups plain flour and 2 more cups plain flour
6 oz. hot water


In a bowl mix yeast and 4 oz. of warm water. In another large bowl put egg, sugar, salt, shortening, dry milk, 2 cups plain flour, and 6 oz of hot water. Stir well and add the yeast mixture, stir again. Add enough flour to make a soft dough (up to 2 cups of plain flour).

Knead the dough on a lightly floured surface for 8-10 minutes. Put the dough in a greased bowl and let rise until double, punch down and shape into 24 dinner rolls or 15 cinnamon rolls.

Let rise again until double, bake 375 degrees for 15-20 minutes.

For cinnamon rolls: roll out the dough into a rectangle, smear with 1 stick of softened margarine, then sprinkle with cinnamon/sugar. Roll up like a jelly roll, mark the dough into 15 pieces cut with a piece of thread or dental floss. Put into a greased 9x13 inch pan. Let rise and bake. For added calories brush with melted margarine.

[Barbarainnc]

I found this on You Tube. Here is the video:

http://www.youtube.com/watch?v=R00rQwwBFX4

Ingredients: 2 pkg of Active Dry Yeast, 1 T sugar and 1/2 c water Mix and let set 5 minutes. Add 1/3 c oil,then add 3 c All Purpose Flour and 3 c Bread Flour, 3 T sugar, 2 t salt and 1 1/2 c water.

It makes up a wonderful dough. You can shape it into dinner rolls, hamburger, hot dog buns, or sub rolls. I made 5 sub rolls about 12 inches long. I baked them at 400* for 20 minutes. I cut each roll in half and froze them. Now I have enough for 10 sandwiches. I just took one out to thaw to make a Italian Sub Sandwich for lunch. This is my new favorite dough!!

[depglass]

No one is addressing her original issue, Wondra Flour. Personally I'd never use it for baking, but I'm not a real baker.

[Campion]

Wondra Flour is pre-cooked! Flour and water (plus warmth) create a sort of gelatinization process, so you get that nice chewy crumb in bread. But Wondra has been treated so that it WON'T gel up the same way. That's why it's great for gravy because it won't make a gluey lump. I keep a canister of it for making beef stew, etc.

But it is ABSOLUTELY the WRONG flour to use for baking. If you want to make great bread, start with great flour. I see a HUGE difference between budget flour, Gold Medal or Pillsbury and good old King Arthur Flour. King Arthur uses hard red winter wheat grown in the Dakotas, and it's high in protein and even the all purpose makes better bread. The Bread Flour really works well. If you live in New England, you find out from your neighbors it's King Arthur or nothing. I tried generic baking flour from the grocery and it was like eating chalk.

King Arthur has some really great books on baking. I recommend the Baker's Companion.

[Nightowlz]

On 7/25/2014 depglass said:

No one is addressing her original issue, Wondra Flour. Personally I'd never use it for baking, but I'm not a real baker.

I know I did not address it because I don't use I Wondra Flour to make bread or rolls. I just thought I would post a recipe she could try to make rolls with since she said hers are always hockey pucks. It uses butter instead of GMO canola oil or vegetable oil. I use organic butter. The recipe is super easy in the bread machine & they always turn out good whether you make rolls or hamburger buns.

[Barbarainnc]

I use King Arthur Flour!!! It makes the best yeast breads. I find that weighing out the ingredients makes all the difference when baking.

[depglass]

Nightowlz, I guess people are trying not to be negative. But sometimes the truth is best, especially when you know what you are talking about. OP, the message I'm taking from the replies is DON'T USE WONDRA FLOUR FOR BAKING.