May 20, 2010 - 11:06am
Whole Wheat rolls
Next question, we just discovered from going to Lamberts, home of the throwed roll restaurant, (Google it for a good laugh! They throw rolls at you when you walk in and sit down!) Anyway, we just discovered our 1 year old LOVES bread! I want to make a bunch of whole wheat rolls for him but most of the recipes I have searched for in here use Milk. Why is milk used? We are vegge heads so we do not even buy milk but I guess Milk makes them softer is that the deal?
Does anyone have a recipe for whole wheat rolls that are not milk based? Can you just substitute water for milk and will they turn out the same?
Anyone have a favorite recipe for WW rolls they could suggest?
Thanks all!
New-Newfie
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If you try the TFL search bar, you'll find quite a few recipes to choose from.
I actually did that already but everything I saw had Milk or buttermilk in them.
Would you be able just to use water or would that ruin them? Maybe Soy Milk?
Newfie
I've subbed rice milk in WW breads, works fine. I added a little extra veg oil to provide a little more fat and further simulate the milk effect.
I just jiggle with my white bread recipe, swap some white flour for home milled whole wheat, maybe add a dash malt etc,,,, qahtan
WOW that looks amazing! Bingo! Do you have the recipe for that to post?
They look amazing!
It's the lactose in the milk that's responsible, in part, for the light fluffly texture; most sweeteners (honey, agave, cane sugar, etc.) should have a similar effect.
I came across this recipe while searching. It seems like a reasonable idea. When making rolls, I personally use any sandwich bread recipe and shape them into rolls. A popular recipe for whole grain breads is Reinhart's. It takes a bit of planning (the entire process from start to finish is two days), but overall needs less hands-on time and gives most people very good results. Just swap out the milk for soy (or just plain water) and you're good to go. I'd recommend 3-ish ounces per roll.
Oh yeah, you'll need some instruction on shaping the rolls. Check out this video.
Hope this helps,
-Caltrain
Laurel's book is rich with whole wheat recipes that really work well. The soy milk recipe will be perfect for rolls. The author gives the shorter bake times for rolls in many of the recipes. Soy milk is a great conditioner for breads in general, and tastes wonderful. Murphy's bread, containing soy milk and mashed potato, would be a good one too.
Ray
What language are they talking? hehe
Biggas and Soakers, what the heck is a potato flake?
These rolls look to die for! I would love to try this but why butter milk powder? Anything you could swap out for that?
I will have to go see if I can google a potato flake!
Bake a potato and flake it I guess! hehe So much to learn!
You can make instant mashed potatoes using potato flakes, available at your grocer anywhere. If you are vegge heads, you must be familiar with the New Laurel's Kitchen, where vegetarian cooking and lifestyle permeate the book. It offers some breads in the whole wheat vein.The Laurel's Kitchen Bread book, came out later, and is a better, more complete bread book. If you are really interested in recipes that work, this bread book is for you. Check it out at your library, and, or own it. Now available in paperback. By the way, this author uses plain language.
Ray
Ok gotcha! Who knew! If you wanted to have the same effect could you just bake a potato and mash it up and use the real deal instead of processed stuff?
I will buy the book for sure!
N
I have used potato flakes for one of King Arthur Flour's savory rolls recipe. It was convenient, and did what it was supposed to do for the recipe. But fresh is the way to go, as you get to use the water they cooked in, as well. I just visited the library book sale for yet another copy of Laurel's book. Don''t even ask what I will do with two. Would really like to read your reaction to your results, with that book. Ray