Soft, EASY Dinner Rolls w/100% Freshly Milled Wheat | Thanksgiving Recipes | Healthy Dinner Rolls
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- Опубликовано: 16 окт 2024
- You asked and I'm finally making the video - how to make rolls with 100% freshly milled wheat.
I show you two ways to shape them depending on your tastes! Plus I show you how I like to store and transport my rolls as well - perfect food for those who are traveling for Thanksgiving.
These rolls are soft and delicious and perfect for not just Thanksgiving, but any meal and any holiday!
Grab my Simple Yeast Bread Loaf recipe here: grainsandgrit.... and watch the video for how to turn this into dinner rolls!
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My brownie pan is from Pampered Chef, but Amazon has a similar one here: amzn.to/3W9S5Bn
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#grainsandgrit #thanksgiving2022 #thanksgivingrecipes #dinnerrolls
So, first time commenting on your channel. I made these today, but with a twist. I made pepperoni/mozzarella rolls. The only other changes I made was substituted butter for oil, I brushed the tops with a butter/garlic/parm blend, oh, and I let the dough rise, then made the rolls, and let them rise a second time before baking. OMG!!!!!!
YAY! Good for you, freestyling. Yeah, these recipes WORK. And you can always vary it up a bit in some ways. Thank-you so much for the comment and for watching. I'm here to help.
My husband and I made these last night - it was our 1st time milling our own wheat and baking fresh bread.....they turned out AMAZING!!! I've learned SO much from your channel - thank you! We are NEVER going back to store bought bread.
Good for you!!
I used your easy bread recipe to make my rolls this year, they are delicious! It's funny I'm browsing videos ---after cooking all week--and saw this video after making them. Soaking the flour in water has really made a difference in my fresh-milled bread, thanks for that suggestion.
Also, investing in a Nutrimill mixer to knead the dough for 8 minutes has really helped, too. I use 2 parts hard white, 1 part hard red, and 1 part ground oats. My family enjoys them so much!
I am a certified health coach and nurse educator trying to teach people to thrive spiritually (by knowing God and His Word) and physically with God's goodness from the garden. I am holding workshops in my home to get this process going in my community. We need real food and people like you, Sue Becker, Annette Reader and others like me teaching them how to do it. Thank you!
That is awesome! We certainly do need people like you with credentials putting this info out there. Thank-you for all you do!!
6 months later I’m still rewatching your recipes for reference, Thankyou so much 🫶🏻
My pleasure :-)
Thank you for sharing your knowledge with us. I have learned so much from your videos about fresh ground flour and bread making. I made rolls for Thankgiving dinner for the 1st time this year and they were a huge hit!
I started out with your recipe about 6 months ago and have made a few variations to the basic recipe. melted butter, olive oil or melted bacon grease. Water, milk, buttermilk or a combination of either. Honey, sorghum syrup, white sugar, brown sugar, cane molasses, maple syrup or raw organic sugar. I now use half butter milk and half whole milk and lately coconut oil plus whatever sweetener I have handy at the moment. Organic hard white wheat is what I've been using, but on my next trip to the Mennonite bulk store, I'll be getting some red wheat to try out.
Thank you again for sharing your hard learned fresh wheat wisdom so that our bread baking doesn't turn into disasters in the oven.
Your 🍞 recipe is delicious every time I make it. Such a blessing that it can be used multiple ways. Thank you again for teaching us more.
Your dough recipe never fails me!! Thank you!!
So glad to hear! 😀
Instead of weighing, you can scoop out with a scoop - the kind you use for food like mashed potatoes. Pampered Chef has several sizes. I have all of them which we use for everything from cookies, to buns and even dishing out exact amounts of cat food. IMPORTANT EDIT: I do not use flour when using the scoop. I use water for the scoop as well as on my hands. Before scooping out the dough each time, I dip the scoop in water and I keep my hands moist. It works really well.
Wow that looks like a wonderful recipe and so easy. Can't wait to try it. Thank you. Eva
Felicia, do you make hamburger buns the same way…only a little bigger? Thank you!
I am so excited to have your example of how to do these. I am a visual learner and your videos are so helpful. Waiting for a sourdough recipe in the future....... hopefully 🥰
Desde Sedona Arizona thank you to share your recipient 😃🇺🇸🇵🇾♥️
My first try at rolls and it was AMAZING!! So easy!
Wonderful! Keep at it!
I just made this tonight and just wow. Soft and slightly sweet, my family enjoyed this at Christmas dinner. They couldn't even wait for the main course and treated the rolls as an appetizer! Worth the 45 minutes of hand grinding the wheat but I'm seriously thinking of investing into an electric mill and stand mixer. Great content, keep those recipes and tips coming!
I love it!
Fantastic video Felicia! So funny, I am making a dinner rolls video this week too! Mine will be sourdough though. I'm going to use half soft white wheat and half hard white or spelt I think. My friend gave me some soft white grain to try for the first time recently. It's not widely available here unfortunately. I can't wait to see how it mills :)
Looking forward to seeing how they turn out!
Thank you so much! We appreciate all of your work!💕💕💕
I love that you say “tin foil.” My adult children saw that in an old old recipe from my 90 year old mom’s mom and didn’t know what it was! Haha. Silly girls. I grew up hearing it in Iowa. I guess I didn’t use it much when they were home.
Wonderful recipe video! 😊 Just tried it for the first time and it came out great. Thank you!
Made these last night. So easy and delicious
Great to hear!
Love your channel!! My family loves the results of your teaching😋
Your recipe also makes great buns!
So glad they all enjoy it!!!
Thank you so much for sharing this awesome 👌 👏 👍 baking tutorial video
Yummy 😋 delicious
I'm so happy I found your channel!! I'm just beginning the milling journey and you're taking a lot of the mystery out of it. Thank You! Wondering if you have made bagels with your milled flour?
I'll be watching.
Not yet, but thanks for the idea!
Fresh milled mama has a great bagel video!
About to put my first batch in the oven! Thank you for this video!
Good luck!
@@GrainsandGrit they turned out fabulous! Thank you so much for these videos!
In the video you said you were interested if hard white wheat berries so a good substitute was hard red and soft white, my question is what would you have done if you weren't out of hard white, would you still add soft white with the hard white? If so, how much? And how do I get them to taste more yeasty? I love the sweet yeastiness of the old steakhouse yeast rolls . Is there a way to make them taste like that?
Great video lil lady
I made the rolls this morning and my dough was so stretchy as i pulled out bits to make a ball but they were great.
not having 2 rises is that a thing with freshly milled wheat?
these rolls look amazing and mouthwatering....
Yum, have to try them. Thanks Felicia! ❤ Question, what is your dough machine?
Do you mean my mixer! It’s a Bosch Universal Plus Mixer 😀
Thank you 😊❤️
Can you freeze the dough and bake at a later date?
Greetings! I enjoyed this content. Straight A grades! This channel is fun. I find it interesting! Very well. see you again
Hello I’m new to this process and have followed a recipe book from Bread Beckers they recommend vital glutens, but I noticed you do not use them. Is the gluten what makes the bread lighter and less dense? I have a bread machine and have had some success but mostly it’s heavy dense bread. 😢
You don't need to add extra gluten if you follow my recipes: grainsandgrit.com/recipes/
Thank you so much!! Quick question, Should they be stored in the fridge if eating them a cpl days later?
They're best eaten within a couple days, but if you want them to last longer, then yeah, I'd put them in the fridge. Still, it's best to eat them that day.
@@GrainsandGrit Thank you!... These buns were delicious!
I have my hard white wheat rolls in the oven. This is the first time making rolls with milled flour. Fingers crossed.
You can do it!
Awesome, thanks. 🧡
Can you use an ancient grain instead of modern wheats for this? If so which one would be best? I’m having trouble finding more info. I have einkorn and spelt. I also have durum but no red or white regular wheat berries.
You are making me hungry
Can I use milk instead of water? I was thinking it would make them softer on the inside of the bread.
I'd say this recipe would like warm potato water, right? I'll be making these today.
Maybe I’m late to the channel, but have you addressed how yo make light homemade donuts - both deep fried and baked?
No, but it's definitely on my list!
Felicia for some reason I am not getting the Ingredient Quick Sheet in my email. I have tried 3x's and I am a member of the Grainy Bunch and cannot find it in the member portal either. Can you please help? TIA
Where do I find the recipe quick sheet? Thank you.
Here's the Ingredients Quick Sheet: bit.ly/3u91fkQ
Can I run the dough in the bread machine and shape as usual after?
I had your recipe mastered until I got a mixer 😏 Now my dough is sticky and the loaves look a little lumpy instead of perfect and taught.
Uh-oh! Time to recalibrate :-)
The time for a whole pan of 20-24 rolls to bake takes more like 40 mins. I've had mine in the oven (350*) for 40 mins now, and they're not done yet. Honestly, I didn't think they'd be done in under 40 mins because my pans are large. 24 large rolls will fit in one pan. So, if anyone is baking in a large pan, allow more time. I generally wait for the small to 'bloom' in my kitchen. Then I know they're done. If the tops get brown, cover with aluminum foil until they're done.
There might be some variation from oven to oven.
Can 3 parts hard white and the rest soft white be used together?
If I have a recipe that calls fro "all purpose flour" do I do half hard white and half soft white? I have a recipe that was my grandmothers (a potato bread) that i wantto convert to fresh grains
That ALL depends on the bread. If it's a yeast bread, you're going to want to go with hard red or hard white. Baked goods, soft white wheat. For a potato bread recipe, I would probably go with hard white :-)
Do you use instant yeast for the loafs too? I think I used active dry yeast because that what I had but would like to know which is better to use. Thank you
I use instant yeast. And my video next week is all about yeast!
@@GrainsandGrit awesome! That would be so helpful. Thank you
Where is the recipe? I can never find the link….thank you!!!!💗
The recipe link is in the Description
Any tips on using spelt grains fresh milled?
Here are some spelt-friendly recipes: grainsandgrit.com/?s=spelt&et_pb_searchform_submit=et_search_proccess&et_pb_include_posts=yes&et_pb_include_pages=yes
What oil do you use
Love you girlfriend great job
Too bad you didn’t break open the roll so we could see the inside.
Hello I’m new to this process and have followed a recipe book from Bread Beckers they recommend vital glutens, but I noticed you do not use them. Is the gluten what makes the bread lighter and less dense? I have a bread machine and have had some success but mostly it’s heavy dense bread. 😢