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Easter Recipes
Honey Wheat Buttermilk Bread or Rolls
By Elaine Magee, MPH, RD
INGREDIENTS
1/4 cup honey
1 large egg, beaten (egg substitute can be substituted)
1 cup lowfat buttermilk
1 1/4 cups whole wheat flour
1/4 cup ground flaxseed
1 3/4 cups white bread flour (unbleached white or all-purpose
flour can be substituted)
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon (optional)
3 teaspoons active dry yeast (1 packet can be used)
1 teaspoon melted butter or canola oil (optional)
1 tablespoon oats (optional)
Make: 12 dinner rolls.
PREPARATION
1. Add all the ingredients to the bread machine pan in the order
recommended by the manufacturer (for my machine it is in the
order listed here)--the last ingredient added is usually the
yeast and you make a well in the center of the flour and then
add the yeast.
2. Set bread machine to the DOUGH cycle
(usually 1 hour and 40 minutes) and press START.
3. When the bread machine is done, remove
the dough from the pan and break or cut into 12 balls (or add
dough to a loaf pan coated with canola cooking spray). Place
balls on a cookie sheet that has been coated with canola cooking
spray. Cover with plastic wrap that has been sprayed with canola
cooking spray (so it doesn't stick to the dough) and place in
refrigerator to rise overnight or while you work or play during
the day (or let it rise in a warm place until doubled in size.)
4. Preheat oven to 350°F. Gently brush
the top of the rolls or bread loaf with melted butter or canola
oil then sprinkle oats over the top of the rolls if desired.
5. Bake rolls for about 15 minutes or until
they are golden brown and test done (bread will take about 35
minutes to test done).
