Cascading Kitchen Notes
This recipe was developed and tested through our KidsCook program with fifth grade boys and girls. If you have any apprehension about becoming a bread baker, fear no more.
You can make this dough the day before so it's ready to form and bake the following day.
Use this bread recipe to make KidsCook Meat Buns.
Whole Wheat Rolls
Yield: 24 dinner rolls
Measure all ingredients before you start mixing – Mis en place!
- 3 cups whole-wheat flour
- 4-5 cup unbleached white flour
- 2 Tbs. yeast
- 1 Tb. sugar (omit if you’re going to keep the dough in the fridge for a few days)
- 1 tsp. salt
- 3-4 cups warm water
In a small bowl:
Dissolve 2 Tbs. yeast in 1 cup of lukewarm (not hot) water
Stir in 1 Tbs. sugar. (see note above)
Let this mixture rest for about 10 minutes.
In a large mixing bowl add:
- 7 cups of flour – 3 cups whole-wheat and 4 cups white flour
- 1 tsp. salt
- 3 cups warm water
- Yeast/sugar mixture
Mix well. The dough will be sticky.
Slowly add 1 more cup of white flour. If the dough looks like it needs more water, add ¼ cup at a time.
Let the dough rest for 5 minutes.
Knead until it holds together without being sticky. Keep your hand wet or coated in oil.
Place the dough in an oiled bowl that’s at least three times the size of the dough ball.
Cover loosely and let rise for 2 hours at room temperature.
Grease 2 large baking pans– 9x13 pans work fine too.
Forming the dough into rolls:
Wait until the dough has risen to be about doubled in size.
Work with it gently. Don’t mash it down. Simply pinch off small pieces (recipe should yield 24) and place in a greased pan to rise a second time. Pinch the dough off to make the roll-never tear it. You can fit 12 rolls in a 9x13 pan.
Allow the rolls to rise in the pans at room temperature for about 20 minutes to regain some of the loft they lost in the forming process.
Bake in the oven at 350 degrees for 20 minutes.
You may store the dough overnight in the refrigerator in a large covered bowl and bake the following day for dinner. (You may leave it in your zip lock bag, instead of a covered bowl, though sometimes it outgrows the bag.)
If you refrigerate the dough overnight, remove the dough from the refrigerator an hour before pinching into rolls.