Nutrient-rich, multi-grain yeast rolls made with vegetable juice, powdered milk, whole wheat, oats, wheat germ and bran.
2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
1/4 cup warm water
1 tablespoon granulated sugar
2 cups vegetable juice
2 cups powdered milk
1/2 cup vegetable oil
1/2 cup honey
2 teaspoons salt
3 cups all-purpose or bread flour
2 cups whole wheat flour
1 cup quick-cooking oats
1 cup wheat germ
1 cup bran
- Dissolve yeast with warm water(105°F -115°F / 40°C to 45°C) and sugar in a small bowl; allow to foam slightly, about 5 minutes. In a medium mixing bowl, stir together vegetable juice, powdered milk, oil, honey and salt; mix well. Add yeast mixture, stirring to combine; set aside.
- Combine flour, whole wheat flour, oatmeal, wheat germ and bran in a large mixing bowl. Add yeast mixture; beat until thoroughly mixed. Place on a floured surface; knead for 20 minutes, or until smooth and elastic. Transfer to a greased bowl, turning dough to grease all surfaces. Cover bowl and set in a warm place; let rise until doubled in size, about 1 hour. Grease 2 shallow baking pans; set aside.
- Punch dough down to press air out; cut dough into 36 equal portions, shape into balls and place in prepared pans. Cover; let rise for 30 minutes or until doubled in size.
- Preheat oven to 350°F (175°C). Uncover and bake for 20 minutes or until brown.
Makes 32 dinner rolls.