*  Exported from  MasterCook  *
 
                     HONEY-BUTTERMILK WHOLE-WHEAT ROLLS
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Buttermilk
    1 1/2   ts           Salt
      1/3   c            Honey
    2       tb           Unsalted butter or
                         -margarine, melted
    1       c            Bread flour
    1 1/4   c            Whole-wheat flour
                         Oil for pan
 
   These rolls have a soft texture ands delicate flavor
   but a firm crust. They look very inviting, deeply
   browned with a dusting of flour. They make great
   moderately sized sandwiches.
   
   Basic Sponge
   
   In processor fitted with metal blade, mix Basic Sponge
   with butter- milk, salt, honey and melted butter until
   smooth. Combine flours and add to sponge mixture, 1/4
   cup at a time, pulsing several times to incorporate
   each addition. Process dough until supple, elastic and
   sticking slightly to work bowl, about 1 minute, adding
   more water or flour by teaspoon, if dough is too dry
   or too wet. Dough should be very sticky, almost wet.
   
   Transfer dough to large plastic bag, squeeze out all
   air and seal tightly at top to allow room for dough to
   expand. Set bag in bowl and let dough rise in warm
   spot until doubled, about 1 1/2 hours.
   
   Divide dough in half. Cut each in half again, then
   quarter into 4 equal pieces, about 2 1/2 ounces each.
   Shape each piece into round roll by pinching bottom of
   dough. Place 2 inches apart on large oiled baking
   sheet, pinched-bottom down. Sprinkle with flour. Drape
   loosely with plastic. Let dough rise in warm place
   until almost doubled,about 1 hour. If desired, use
   kitchen shears to make deep cross-stitch slash in
   rolls.
   
   About 15 minutes before baking put rack in middle of
   oven and set oven to 400 degrees F.. Bake until rolls
   are deeply browned and sound hollow when raped on
   bottom, about 20 minutes. immediately remove from pan
   and place on wire rack. Makes 16 rolls.
   
   Each roll contains about:
   
   162 calories;231 mg sodium; 4 mg cholesterol; 3 grams
   fat; 31 grams carbohydrates; 5 grams protein; 0.4
   grams fiber; 16% calories from fat.
   
   Recipe from: The Los Angeles Times Newspaper, Thursday
   March 05, 1992 Food Section By: Abby Mandel.
  
 
 
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