I often have a houseful of company – it is not unusual for me to cook for 12 to 20 people. We had an evening planned with some close friends and just our two families make 10 at the table. I found an old recipe for rolls and decided to be
foolish brave and use this recipe for the first time when our friends came for supper. I don’t often try something new when we have company but these friends are more like family so I knew they would have grace with any failures.
Now, the problem was that I really enjoy visiting with my friend – so we tend to chat non-stop. Have you ever been engrossed in conversation while making something new? Not the best idea. I didn’t notice that this recipe used both wheat and white flour.
I added the required amount of wheat flour and the dough was “soupy” so I added some more…and some more…and some more…and THEN I thought to check the recipe – OH! white flour too! So I did a bit of quick math and added the little white flour needed to make this recipe. Now, I’ve never tried it with more white flour so I don’t have a base to compare by, however, these rolls were wonderful! I call them Hearty Wheat Rolls and you’ll find the recipe below.
Even better – my good friend Julie and I were talking after I sent her this recipe and wondering if we could freeze the dough to have on those nights when there just isn’t time to make fresh bread. She rolled some of these dough balls and froze them and guess what….it worked! She thawed the dough balls, allowed them to rise and then baked them…and they were delicious! Next time I plan to make a double batch and freeze the extra!
2 pkgs yeast (1/4 oz each) active dry yeast