Comments on: Perfectly Shaped Rolls & Naomi’s Rolls: Whole Wheat Food Storage Recipes

By: eatfoodstorage

eatfoodstorage — Wed, 09 Dec 2009 19:19:00 +0000

Download my Thanksgiving Handout to see how to make any recipe into a
brown-n-serve recipe.

By: Curious

Curious — Wed, 18 Nov 2009 17:16:42 +0000

Can these be formed and frozen to be cooked later?

By: Whole Wheat White Bread? | Healthy Food Ideas for Super Healthy Kids

Whole Wheat White Bread? | Healthy Food Ideas for Super Healthy Kids — Tue, 24 Mar 2009 13:48:11 +0000

[...] actually made my own Whole Wheat White rolls for dinner last night. I used Hard White Wheat and ground it up. And I used 50% enriched flour and [...]

By: Janelle

Janelle — Fri, 13 Feb 2009 16:17:20 +0000

Does this recipe call for any kneading? I don’t have a bread machine so will be making these by hand.

By: Rachelle

Rachelle — Fri, 30 Jan 2009 06:34:30 +0000

Thanks for the video on shaping rolls! I’ve only just started making my own (since Thanksgiving -see my blog) but I make them into croissant shapes. Now I know how to shape them the way you showed, so I’ll try that next time!

By: Regina

Regina — Tue, 16 Dec 2008 17:07:56 +0000

Thanks, I needed a simple food storage roll recipe and this is great. Also, I loved the video on roll shaping.

By: SMW

SMW — Sat, 06 Dec 2008 19:01:14 +0000

I just wanted to share how I altered your recipe for the bread machine –

I microwave the milk from the fridge for 1 minute (you can also use cold water from the fridge and milk powder). Then I add the cold egg from the fridge to the milk and beat it together. This cools the milk so that it doesn’t burn the yeast and kill it. I pour the milk/egg into the bread machine and add the sugar and yeast and stir it a little. Then I drop in the shortening in a blob. I then add in the flour – starting at 4 1/2 cups (I used half fresh ground wheat) and salt. I put the machine on the dough cycle and then watch it for about 5 minutes – just to check on the flour level. It it’s sticky I’ll add a few tablespoons of flour or too dry – I add 1 t. of water at a time. When it’s smoothing out and elastic – not sticky to the touch (watch your fingers!) but not crumbly – then I drop the lid and walk away. In an hour and a half it’ll be perfect. When the machine beeps I shape per the video and bake. These are THE BEST rolls I’ve ever eaten!!

Your site rocks!!! Thanks for all your hard work and how generous you are to share of this!!!!!

By: Naomi

Naomi — Mon, 24 Nov 2008 06:14:07 +0000

Hi Crystal,
‘Looking forward to seeing you at Thanksgiving! So proud of you and your great work on the blog!
Just an addendum to the recipe–I use butter in the recipe too (and often top the dough balls with some melted butter too for even browning & a nice sheen.) Use 1 to 2 eggs in the recipe–1extra large or 2 medium size. (A little extra egg is okay if you even want 2 large–the egg helps with lightness, richness of flavor.) Also to increase lightness, I often add some instant potato flakes as well–about 1/4 cup.–with this addition you can put in a little more liquid/milk as well. For super creamy rolls–that people devour even without buttering them, you can substitute evaporated milk for the powdered milk.
Another tip, bake at the place in your oven where the roll tops will not get browned before the bottoms are done. The right spot varies with the oven and where it’s gas or electric. For my oven the perfect place in low center, and temperature setting of 375 degrees. If you haven’t baked these rolls before, carefully watch the first batch, move up or down as necessary during baking / adjust temperature and time. Don’t overbake! Golden soft is best!

By: Faith W.

Faith W. — Sat, 22 Nov 2008 18:02:57 +0000

Crystal – I agree with you – this is the awesomest recipe for rolls and our moms have spread it across country I am sure. You are amazing. XO.

By: Shari

Shari — Thu, 20 Nov 2008 18:33:43 +0000

Thanks for clearing up the scalded milk…I think I will make two batches for thanksgiving. One of each and see if my family can tell a difference. Great site…keep up the good work! (and that is my fav. U2 song)