Here is a good recipe to make homemade whole-wheat rolls from all that wheat you have been storing. This is a fairly easy recipe to make and can be made from ingredients you should have in any long-term food storage.
As with almost anything else in prepping, the time to learn how to make them is now. Don’t wait until something happens and you are trying to learn at the last minute.
The ingredients for whole-wheat rolls
- 7 cups whole wheat flour
- 2 to 3 cups white flour, these can be made without the white flour, but they will be a bit heavier.
- 2 to 3 Tbsp. dry yeast
- 1 cup nonfat dry milk powder
- 3 cups warm water
- ⅔ cup canola or olive oil
- ½ cup honey or sugar
- 4 large eggs or the equivalent in freeze dried eggs
- 2 tsp. salt
Mix 5 cups whole-wheat flour, dry yeast, and nonfat dry milk in large mixer bowl. Add water, oil and honey. Mix well and cover the bowl, and let the dough sit until the yeast becomes active, about 10 minutes. Add the remaining 2 cups of whole-wheat flour. Add eggs and salt. .
While mixing add the white flour, 1 cup at a time, until dough begins to pull away from sides of bowl. Then knead for 5 to 6 minutes. The dough should be very soft and manageable. Stiff dough produces heavy, dry rolls. If the dough stiffens while mixing, drizzle a little warm water over dough as you knead it. The dough may be used immediately or covered and stored in the refrigerator for several days.
When you are ready to use it, lightly oil your hands and counter top if needed. Shape the dough into rolls. Let them rise until very light. Bake them at 350º F. for 18 to 20 minutes.. Yield: 5 dozen large rolls.
These whole-wheat rolls can be made in a solar oven, allow the oven to heat up prior to putting in the rolls. It may take a bit longer than a normal oven, so keep a good eye on them.