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Categories:
whole wheat kernels water low-fat milk active dry yeast salt oil cottage cheese whole wheat flour all-purpose
Viewed: 8 - Published at: 4 years agoIngredients
- 1/3 to 1/2 c. whole wheat kernels
- enough water to cover kernels
- 2 c. low-fat milk (105~ to 115~)
- 2 pkg. active dry yeast
- 2 tsp. salt
- 2 Tbsp. oil
- 8 oz. cottage cheese
- 3 c. whole wheat flour
- 3 c. all-purpose flour
Method
- Cover whole wheat kernels with water. Soak 2 to 4 hours. Drain.
- In a large bowl, dissolve yeast in warm milk. Add salt, oil and cottage cheese. Blend. Add 1/2 wheat kernels, all whole wheat flour and most of the all-purpose flour.
- Mix.
- Knead dough until smooth. Cover and let rise in warm place 40 minutes. Turn out onto lightly floured board.
- Knead.
- Cut into 20 even pieces. Form rolls.
- Put on cookie sheets.
- Let rise 20 minutes. Brush rolls with warm water.
- Sprinkle with remaining, slightly crushed wheat kernels.
- Bake at 400° for 15 minutes. Remove, cover and cool.
- Makes 20 rolls
