Multi-Grain Rolls

Description:

24 Multi-Grain Rolls made with sunflower seeds, flax seeds, and millet.

Ingredients:

Stone ground whole wheat flour, unbleached enriched white flour (wheat flour, niacin, ferrous sulfate or reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, sunflower seed kernels, flax seeds, yeast, vital wheat gluten, millet, canola and/or soybean oil, salt, sodium, stearoyl lactylate, yeast nutrients (calcium sulfate, ammonium chloride), ascorbic acid, enzyme (for improved baking)

Instructions:

Regular Method

3 to 5 hours

 

1. Coat a pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let rolls rise for 3 to 4 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

 

Recommended Baking Pans

 

1. Muffin Tin- 2 rolls per cup
2. 8" Baking Pan- 9 pull-apart rolls
3. 9” x 13” Baking Pan- 20 pull-apart rolls)