Using your Bread Machine to make Dough: Whole Wheat Food Storage Recipes

Okay, so I was watching the Brady Bunch the other day (the only thing my baby likes to watch…hilarious, right?)  Anyway, it was that famous episode where Jan makes up her boyfriend “George Glass” and she has the operater call the house back so she can pretend it’s her boyfriend.  Well during one of those phone calls the family is eating dinner and they passed around this big bowl full of rolls.  It looked really delicious to me (considering it was 5:30 and almost time for dinner).  It made me a little reminiscent of times gone by…and made me wish I too could have rolls with my dinner.  I shrugged it off by telling myself a) the Brady Bunch isn’t real (unfortunately) and b) even if it were, the have ALICE! so of course it would be impossible for me to have home made rolls with dinner….as easily as the Brady Bunch did. 

Then I realized…I do have an Alice…in my BREAD MACHINE!  I don’t know why this all never clicked before!  Most bread machines have a “time delay” function which also works for the dough setting.  So now when I want rolls for dinner, I can get all of the ingredients together in my bread machine right after lunch when I get dinner going or in the morning when I set up my crock pot and use the timer delay setting!  And to make it even easier, when I’m making my bread mixes I also make a couple of roll mixes.  You can use your favorite bread recipe to make rolls or I have a great whole wheat food storage recipe that I love more as rolls.  Which of course I’ll share with you!

If you want to see my how-to video on how to shape rolls and get your rolls to rise quicker plus another great rolls recipe, click HERE.

 

 

Here is my new favorite whole wheat rolls recipe from Tammy in Huntington Beach!

EZ Dough Wheat Version

1 1/4 cup warm water
1 Tblsp active dry yeast (I half the yeast since I live in high altitude)
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.

Need a good bread machine? Check your local second hand store first. I know every time I go I see at least TWO! It’s a great way to see how often you’d use a bread machine BEFORE you invest in a nice one.

© 2009 – 2011, Crystal. All rights reserved.

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  • gaby

    I love my bread machine I do tons of things !!!!!
    I will try your recipe thanks!!!!
    thanks for the tips that you always give us!!!!!!

  • gaby

    I love my bread machine I do tons of things !!!!!
    I will try your recipe thanks!!!!
    thanks for the tips that you always give us!!!!!!

  • http://www.thehotchocolates.blogspot.com/ Mandy

    I SENT my bread machine to the second hand store…now I have to go buy it back?!?!

    I’m pretty sure I won’t find a Kitchen-Aid there…gotta figure out how to get one of those.

    The rolls look great! Can’t wait to try them…

  • http://www.thehotchocolates.blogspot.com Mandy

    I SENT my bread machine to the second hand store…now I have to go buy it back?!?!

    I’m pretty sure I won’t find a Kitchen-Aid there…gotta figure out how to get one of those.

    The rolls look great! Can’t wait to try them…

  • Robin :)

    I love your blog Crystal, thank you soooo much for helping me see the reality of using food storage.
    I’m getting my bread machine out of the attic today, going to put it to use again.
    Silly question… what is vital wheat gluten? what is it for and why add it? Please be patient with me…. this is a whole new world for me :)

  • Robin :)

    I love your blog Crystal, thank you soooo much for helping me see the reality of using food storage.
    I’m getting my bread machine out of the attic today, going to put it to use again.
    Silly question… what is vital wheat gluten? what is it for and why add it? Please be patient with me…. this is a whole new world for me :)

  • http://danjanand7.blogspot.com/ Jannalee

    I used Naomi’s Roll recipe and just used half wheat flour and half white. They are delicious! We have them regularly. Thanks for your great ideas on your blog. We have made several batches of cookies using bean puree for half the fat and my family cannot tell the difference. Keep up the good work.

  • http://danjanand7.blogspot.com Jannalee

    I used Naomi’s Roll recipe and just used half wheat flour and half white. They are delicious! We have them regularly. Thanks for your great ideas on your blog. We have made several batches of cookies using bean puree for half the fat and my family cannot tell the difference. Keep up the good work.

  • http://www.hillyut.blogspot.com/ Hilary

    Where do you get the wheat gluten? I’ve never used it before? Is it vital? :)

  • http://www.hillyut.blogspot.com Hilary

    Where do you get the wheat gluten? I’ve never used it before? Is it vital? :)

  • http://thedcookshouse.blogspot.com/ rebecca

    I agree about how awesome bread machines are. About the vital wheat gluten, its not necessary if you use at least 40% white flour. I usually just do half and half if I don’t have any gluten on hand and the bread turns out fine.

    Just a question do you use white wheat or red wheat?

  • http://thedcookshouse.blogspot.com rebecca

    I agree about how awesome bread machines are. About the vital wheat gluten, its not necessary if you use at least 40% white flour. I usually just do half and half if I don’t have any gluten on hand and the bread turns out fine.

    Just a question do you use white wheat or red wheat?

  • Melinda

    I absolutely LOVE my bread machine! It’s one of the greatest invention ever!

    I hope to hear your answer to the vital wheat gluten question. I have a bread recipe that uses 2 cups wheat & 2 cups white. Should I be adding gluten to the recipe? Also, what about dough enhancer? What is it exactly & should I be adding it too?

    One more question…what is the difference between white & red wheat?

    I love your blog and have been using my food storage more now than I ever have. :)

  • Melinda

    I absolutely LOVE my bread machine! It’s one of the greatest invention ever!

    I hope to hear your answer to the vital wheat gluten question. I have a bread recipe that uses 2 cups wheat & 2 cups white. Should I be adding gluten to the recipe? Also, what about dough enhancer? What is it exactly & should I be adding it too?

    One more question…what is the difference between white & red wheat?

    I love your blog and have been using my food storage more now than I ever have. :)

  • Susan

    I have been enjoying your blog!

    I was ‘at altitude’ (outside SLC, actually) for a week and wanted to do some baking but the whole high altitude thing intimidated me so I ended up buying bread but making a ‘no rise pizza dough’. Do you have any links/columns for high altitude baking?

    Thanks!

    I don’t use a bread machine but I tend to do the ‘artisan bread in 5 minutes a day’ program where you make 4 loaves worth at a time and leave it in the fridge for up to 14 days, using what you need, when you need it. Very little mixing, one rise and shoot it into the fridge.

  • Susan

    I have been enjoying your blog!

    I was ‘at altitude’ (outside SLC, actually) for a week and wanted to do some baking but the whole high altitude thing intimidated me so I ended up buying bread but making a ‘no rise pizza dough’. Do you have any links/columns for high altitude baking?

    Thanks!

    I don’t use a bread machine but I tend to do the ‘artisan bread in 5 minutes a day’ program where you make 4 loaves worth at a time and leave it in the fridge for up to 14 days, using what you need, when you need it. Very little mixing, one rise and shoot it into the fridge.

  • Del Skinner

    Crystal,
    I never before thought of getting a bread machine from a second hand store before. When looking for one second hand how do you know it works? And how do you know if it is a good one?
    Deli

  • Del Skinner

    Crystal,
    I never before thought of getting a bread machine from a second hand store before. When looking for one second hand how do you know it works? And how do you know if it is a good one?
    Deli

  • Sandra

    You don’t know that every function will work. I have bought one before at a second had store and plugged it in there to make sure it worked, it spun and warmed up but after five minutes of mixing it is supposed to stop and let it rise and it did not do that when I brought it home. The best thing is to buy one from a garage sale and ask if it works, not everybody is honest but you will probably have better luck.

  • Sandra

    You don’t know that every function will work. I have bought one before at a second had store and plugged it in there to make sure it worked, it spun and warmed up but after five minutes of mixing it is supposed to stop and let it rise and it did not do that when I brought it home. The best thing is to buy one from a garage sale and ask if it works, not everybody is honest but you will probably have better luck.

  • Crystal-Everyday Food Storage

    Okay, I want you all to know that I’ve been inspired! I’m going to be talking about Bread making in March. But to quickly answer the question about the gluten…gluten is kind of like the “slime” product people put in their bicycle wheels to keep them from popping. Gluten helps make the air bubbles in your bread stronger so they don’t pop (causing your bread to fall or not be as “fluffy”) This is especially important with wheat bread because the wheat is heavier than all-purpose (remember things have been removed from all-purpose so it is lighter) and the actual bran in whole wheat flour is jagged and can pop the holes. I hope that helps! And make sure to check back in March for more information on bread making.

  • Crystal-Everyday Food Storage

    Okay, I want you all to know that I’ve been inspired! I’m going to be talking about Bread making in March. But to quickly answer the question about the gluten…gluten is kind of like the “slime” product people put in their bicycle wheels to keep them from popping. Gluten helps make the air bubbles in your bread stronger so they don’t pop (causing your bread to fall or not be as “fluffy”) This is especially important with wheat bread because the wheat is heavier than all-purpose (remember things have been removed from all-purpose so it is lighter) and the actual bran in whole wheat flour is jagged and can pop the holes. I hope that helps! And make sure to check back in March for more information on bread making.

  • http://everydayfoodstorage.net/ Jennifer

    When you do your bread making in March could you tell us how you make great slices of bread and do you use home made bread instead of store bought for sandwiches, etc?

  • http://everydayfoodstorage.net Jennifer

    When you do your bread making in March could you tell us how you make great slices of bread and do you use home made bread instead of store bought for sandwiches, etc?

  • Crystal-Everyday Food Storage

    Yes and Yes! I can’t even remember the last time I bought store bought bread!

  • Crystal-Everyday Food Storage

    Yes and Yes! I can’t even remember the last time I bought store bought bread!

  • Jenny

    When you do bread making session can you include the types of breadmakers you find work well here in Utah…I have had some lemons before so I am anxious to try a trusted one!

  • Jenny

    When you do bread making session can you include the types of breadmakers you find work well here in Utah…I have had some lemons before so I am anxious to try a trusted one!

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  • http://dontblink18.blogspot.com/ Becky

    You seriously are wonderful. I am loving your site… so grateful I came across it. Slowly but surely you are helping me become the cooking woman I've always wanted to be!

  • jeannestapelkamp

    Crystal,
    You really have me going now! I have made your whole wheat bread (I grind the wheat, Prairie Gold), cinnamon buns (A huge hit), Naam bread and even made some artisian breads..I have yet to make dinner rolls…but I will. We never buy bread any more. They are spoiled beyond belief here. I want to purchase your book after I save for it so soon!!! Thanks again. Keep it going and best of luck. PS….I have a huge garden and have been doing home canning for many years now. I even make my own tomato juice.

  • Jeanette

    Hi! When ever I click on the video button it won't work! Is there some place else I can go to see the videos? I've even tried the other up in the right corner one, the “How to Video” and it won't let me see.
    What can I do???

  • eatfoodstorage

    You can try going to youtube to watch them. But they are working.

  • eatfoodstorage

    You can try going to youtube to watch them. But they are working.

  • Michelle

    Hi Crystal! I am new to your site, which I stumbled on by chance. I love your videos and simple recipes! In fact, I'm about to try your french bread recipe with my 10 year old. I was reading this particular blog on rolls, and wanted to ask how necessary it is to own a bread machine? I ask because I had one a while ago that I gave away because I rarely used it (totally regretting that move now). I do like your idea of buying a second hand one before investing. How much more difficult or time consuming does not having a bread machine make?