Here is a quick (as possible) recipe for organic yeast rolls. Making these rolls creates a relatively small mess so cleanup time is minimal as well. I actually used this recipe for a Wild Caught Salmon meal accompanied by organic brown rice and garden fresh organic broccoli. I put the rice together just before mixing the yeast and water, then after mixing the dough I prepped the Wild Salmon and the broccoli; when the rolls were ready I put them in the oven along with the Salmon and cooked them while the broccoli was steaming. Everything finished cooking at the same time, providing a delicious meal with piping hot rolls. All that in less than one hour. A nice cup of organic mint tea topped off the evening’s meal.
These rolls are light and fluffy with a good balance of whole grain and light flours. Try it for your family:
QUICK ORGANIC MULTI-GRAIN YEAST ROLLS
1 pkg. rapid rise yeast
3/4 c. 120º warm water
2 tbsp. organic dark brown evaporated cane juice
2 tbsp. grape seed oil (or olive oil)
1 egg
1/2 c. organic spelt flour
1 c. organic whole wheat pastry flour
1 c. organic unbleached all purpose flour
1/2 tsp. sea salt
Soft butter
Gather cold ingredients first and allow them to reach room temperature so the yeast can work as fast as possible.
Dissolve yeast in 120º water (check your yeast packet for proper temperature) in large bowl, stir in dark brown evaporated cane juice, grape seed oil and egg. In another bowl sift together flours and sea salt, mix thoroughly. Add 1 cup of flour mixture to liquid ingredients until smooth. Cover with cloth and place on rack over bowl of hot water, or if your oven has a proof setting, place in warm oven; let rise 15 minutes. Lightly grease 10 inch cast iron skillet, then warm skillet to receive dough. Stir down batter and add remaining flours. Stir just until mixed and turn onto floured board. Knead 3 minutes adding flour to board sparingly. The less flour your dough receives the lighter your rolls will be, it is best if the dough is just slightly tacky. If dough is too sticky, knead in up to 1/4 cup flour adding a little at a time until dough is workable being careful not to over knead.
Divide dough into 16 pieces and shape quickly into balls. Arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water. Let rise 25 minutes. Bake 12 to 15 minutes in 425 degree oven (if proofing dough in oven: remove from oven five minutes early and preheat oven before baking rolls). After baking brush tops with butter, if desired, to help lock in moisture. After five minutes remove rolls from skillet and place on wire rack to allow bottoms to dry.
If you are not in such a rush you may use instant yeast, the kind bakers use, allow more time for mixture to rise.
Try using different flours to vary the texture and taste of the recipe. Buckwheat and millet is a good mix along with the unbleached flour, you may want to use more unbleached to keep the rolls light. Other sweeteners may be used, try substituting wildflower honey. For this recipe substitute one-for-one, equal amounts. All the evaporated cane juice can be replaced with honey or just part.
Enjoy!