For a pleasant, casual dinner outside (mid-80s, if you can believe it!) I made whole grain protein packed bran rolls from my 1983 Farm Journal’s Homemade Pies, Cookies & Bread book (page 630). While I did not use the soaking method I’ve been experimenting with, I did put the dough in the refrigerator overnight and baked the rolls in muffin pans just before dinner.
This no-kneading recipe produced tender, light textured rolls in spite of the whole grain flours used.
Interestingly, I used unprocessed wheat bran from Hodgson Mill, who had almost the same exact recipe on the Hodgson Mill box. One difference was that the Hodgson Mill recipe called for ½ cup butter instead of the ½ cup shortening called for in the Farm Journal’s recipe. Both used white flour, which, as you know by now, I don’t use if I can avoid it. I replaced the white flour with Emmer and soy flours. The changes I made to the Farm Journal’s recipe are:
Farm Journal My Changes
½ c sugar ½ c blue agave
3 c sifted all-purpose flour 2 ½ c Emmer flour
½ c soy flour
One person said the rolls were slightly sweet. I think the sweetness may be due to my not reducing the amount of blue agave I substituted for the sugar. However, he also said that he liked the taste. So, yes, it could have used less blue agave; however, the 1:1 ratio of blue agave to sugar, while not necessary, didn’t appear to overpower the rolls. Another guest commented that the rolls had a pleasant nutty flavor. A dozen rolls disappeared without a trace among four diners, so I’d say these rolls were a success!
If you want a tasty, light textured roll for your dinner party, try these protein and fiber rich rolls. You won’t be disappointed.