Easy Honey Wheat Rolls

I have been baking my own bread for a while now I have this fabulous, trusty and awesome bread maker (that I may, or may not have stole from my mom...). So now that I have mastered a loaf of bread I wanted to try something different.

That's when I found a recipe for Honey Wheat Rolls on All Recipes, and I had to try it!

They turned out sooo good, my husband and I ate them all in one day

(we seriously cannot control ourselves)

I wanted to share this super easy recipe with everyone.

If you have a bread machine you MUST try it.

Here's what you need...
(ignore the knives, those are not a necessity, I was just too lazy to move them)

Bread Machine

1 1/4 cups warm milk
1 egg, beaten
2 tablespoons butter, softened
1/4 cup honey
3/4 teaspoon salt (I use a tad less because I used salted butter)
2 3/4 cups bread flour (or all purpose white flour)
1 cup whole wheat flour
1 1/4 teaspoons bread machine yeast (rapid rise yeast)
2 tablespoons butter, melted

I start by whisking the egg and warming up the milk in the microwave for 30 seconds (if the milk is too hot it'll kill the yeast, and we don't want to be murderers do we?) 

 Then combine all ingredients into bread machine 

(except melted butter, that's for yummy goodness at the end)

My machine specifies to add wet ingredients first then dry ingredients on top with the yeast last

Make a well for your yeast (I just stick my finger down in there) and add the yeast, make sure the yeast is not touching any wet ingredient.

Why am I telling you this?! if you have a bread machine you probably already know huh?

Anyway! Pop that sucker into the bread machine and set it to the Dough/Pasta mode

Now relax! 

(I spent all that time looking for cheap airlines, I was NOT relaxing. Why is booking airfare so stressful?)

After the dough is done, flour a surface (and your hands, the dough is stickyyy) and dump the dough out

Pinch off dough. The recipe wants you to roll out the dough and cut it using a biscuit cutter I've done that before and it is just extra work and extra dirty dishes, pinching is much faster!

The rolls will double in size when they sit

Today I wanted to make large rolls, like burger/sandwich size, so I pinched off dough in about the size of a lemon. If you want small rolls, pinch off a small amount

Place on a cookie sheet and cover with a warm towel (I stick my towel in the microwave for 30 seconds, but be careful, if you microwave a towel for too long you'll burn it! Just ask my new cleaning rag) and let sit for an hour. 

Uncover your pan and it's magic! The rolls have doubled in size!

(the thought of yeast being alive and doing crazy things in the bread freaks me out so I like to think of it as magic)

(I don't really shape my rolls all nice but you can if you want, I just plop them on the pan for the "rustic" look)

During this time you can preheat the oven to 350

After the hour, bake rolls for 10-15 minutes

Since I made large rolls yesterday I baked them for around 13 minutes

Once finished you'll pull out these scrumptious rolls.

Brush with melted butter (I leave some rolls unbuttered because they are better for sandwiches, less greasy on the fingertips)

 and transfer to a cooling rack 

(My kitchen is unequipped  so normally ghetto rig some cooling contraption, this day it was made out of aluminum foil)

If you practice self control (like me) don't even wait for it to cool. Steamy warm bread is sooo good, my mouth is watering just thinking about it!

Enjoy!

Oh, we reunite again.

Well, I must say, I am awful at this whole blogging thing (not like any people read this anyway, but if you do 1. Thanks for reading and 2. I will become a better blogger I promise.) Anyhow, I figured to update this while my Zucchini Bread was in the oven, or toaster oven, seeing that the real oven has been broken for almost 2 years now. Who would think nobody makes 30 inch gas ovens anymore, but that is neither here nor there. I've been getting even better at baking and cooking since TJ has left and now I have a few awesome recipes up my sleeve. My Zucchini bread I think is the best bread I have made so far. It's perfect, sweet but not too sweet, nice and moist in the middle and perfect for rainy day, more like stormy and tornado-y day for you fellow Orange County-ers =]

Mom's Zucchini Bread:

Ingredients

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups brown sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts


Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Try it! It is the easiest and tastiest zucchini bread!

P.S I am not a great enough baker to come up with this recipe on my own, but it is definitely a yummy treat thanks to allrecipes.com


Well, I guess I found one upside to TJ's deployment. I've learned how to bake from scratch!

See you all soon <3