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Good Earth Rolls

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GOOD EARTH ROLLS
This recipe is used by permission from Sue Gregg of Eating Better Cookbooks
Use this recipe for hand or bread machine kneaded dough.
For machine kneaded dough, see recipe below.

AMOUNT: 2 Dozen Rolls
Bake: 400F - 15-20 minutes

1. Optional for easier digestion and nicer crunch -- Cover with water and let stand a couple hours or overnight:

1/3 cup sunflower seeds

2. Dissolve yeast with honey in water in a glass measuring cup; let stand 5-10 minutes until bubbles up:

1/2 Cup lukewarm water (100-115 - warm to wrist)
1 tsp. honey
2 1/2 TB active dry yeast

3. Heat together in saucepan until butter melts:

1 1/2 Cups water
1/2 cup honey
1/4 cup unsalted butter
2 tsp. salt

4. Pour warm liquids into mixing bowl, stir in, and vigorously beat about 3 minutes:

1 1/4 cup whole wheat pastry flour or spelt flour, freshly milled
proofed yeast mixture
(step #2)

5. Mix and knead in remaining flour as needed to prevent sticking while kneading until smooth and elastic.

2 Cups whole wheat pastry flour or spelt flour, freshly milled
2 1/2 cups whole wheat flour or 3-3 1/2 cups spelt flour
sunflower seeds, drained

6. Place dough in oiled bowl, lightly oil top, cover, and let rise until double.

7. Complete rolls as for delicious good earth rolls, steps #6-9 below:

DELICIOUS GOOD EARTH ROLLS

iUse this recipe for machine-kneaded dough.

AMOUNT: 2 dozen rolls
BAKE: 400F 14 TO 20 MINUTES

1. Optional for easier digestion and nicer crunch-Cover with water and let stand a couple hours or overnight:

1/3 sunflower seeds


2.
Place in mixer bowl:

1 1/4 Cups whole wheat pastry flour or spelt flour, freshly milled
2 pkg (2 TB) active dry yeast

3. Heat together in saucepan until butter melts, pour into flour-yeast mixture (step#2); mix on high speed for 3 minutes:

2 Cups water
1/2 cup honey
1/4 cup (1/2 stick) unsalted butter
2 teaspoons salt

4. Add remaining ingredients and knead:

2 cups whole wheat pastry flour or spelt flour
2 1/2 cups whole wheat flour
or 3-31/2 cups spelt flour
sunflower seeds, drained

5. Cover and let rise until double in volume.

6. Gently punch down and knead lightly; divide in half. Shape each piece into 12 rolls, placing in greased pans with a little room between them.

7. Cover and let rise in a warm place 15-20 minutes.

8. Bake in preheated 400 oven 15-20 minutes.

9. Brush rolls immediately after baking while still hot with:

soft or melted butter

For more information on products and recipes, contact marilyn@urbanhomemaker.com or call 1-800-552-7323.




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