Whole Wheat Breakfast Rolls

Now presenting: a recipe that my sister made! Oh man. You need to make this. Oh, and eat it too. It’s soooo good. And healthy too!

Much, muchhh/munch thanks, dear sis, for letting me post this here!!

Whole Wheat Breakfast Rolls

Like dinner rolls, ya know? Only for breakfast. But like, do you really have to follow all the implied imperatives?

So this recipe was inspired by failure (learning from my university’s namesake #TESU), namely, my struggles in not getting anything with baking powder/soda to rise properly. I was having a MUCH better time with yeast, so I found this glorious yeast pancake recipe.
Then one day I decided I didn’t like the idea of flipping pancakes early in the morning, so the batter baked in muffin tins.
SO GOOD. 

somebody got carried awayyyyyyyy (step-by-step with pics) 😛

SUPER EASY recipe. Mix the ingredients in any order you wish.
This is how I do it (sometimes).

Throw in 4 cups of flour.

And the yeast + sugar + salt.

Pour in the water (or milk, if you so choose).

Does that look slightly disturbingly weird? Whatever, quit thinking like that.
Moving on.

Add oil. Crack in two eggs. Or if you’re out of eggs, crack in one egg. Or none. 😛

If you want, add in some plain yogurt with live active cultures. Since the batter is going to be sitting overnight, there’s enough time for the probiotics in yogurt to break down the phytates in wheat, making it easier to digest (or something like that. I’ll be honest, haven’t done enough research here.  But our love of yogurt covers that fact, so why not?) 😛

Mix until smooth. So the awesome thing about this recipe vs. most yeast-based recipes is that there’s no need to knead.  But if you want to develop the gluten (aka make bread better), keep mixing until you want to quit. (I’m so motivating, I know.)

Cover and go to bed. 😄 😝

RISE & SHINE! 
The sun is shining (even if you can’t see) and your batter is rising (better be), so hey! (I’m very easily amused)

So it’s the next morning, right? 😃

Yup, it rose.  Bubbles! 😋 😂

Grab your pans.
Yeah, there different… because variety is the spice of life!  (No, that’s not really why…)

I know they’re nonstick, but grease them with some oil anyway. Optional, but makes the bottoms golden.

Divide batter among 24 muffin tins… about 3/4 full each.

Usually, this would be the time to let your muffins rise again. But it’s been kind of cold in the kitchen, so I figured it wasn’t really worth it and just skipped directly to preheating the oven.

To 350F. You knew that! Wow amazing. 😛

In they go.
For 26-32ish minutes. 

And out they come!

And you know they’re done when the bottoms are golden brown. 😀

And enjoy!
Crispy bottoms, soft insides. 😋

With butter & jam.
Or cream cheese.
Or nutella.
Or cheese.
Or soup.
Or spicy hummus.
Or whatever floats your boat.

short & sweet (recipe card)

Combine

• 4 cups whole wheat flour (or white wheat, if you prefer)
• 1 TBSP yeast
• 1 TBSP (heaped) sugar
• 1/2 tsp salt
• 3 cups water (or milk)
• 2 eggs (cut down amount if you can’t find any)
• 1/4 cup melted butter or oil
• 2-4 TBSP plain yogurt (opt)

Cover and let rise overnight at room temperature.

Grease muffin tins. Divide into 24 regular muffin tins (two regular pans) – about 3/4 full each.

Bake at 350F for 27-30 mins, or until bottoms are golden brown.

Here is a printable recipe card!
(wait… that doesn’t work… just a moment, please, while we try to, uhh, make this work. xD)
(okay… try again! Please let me know if it works! xD)
Also, can anyone enlighten me on how to direct a image to a link?

If you try it, please let me know! 🙂

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