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100% Whole Wheat Rolls (egg-free)

100% Whole Wheat Rolls (egg-free)

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100% Whole Wheat Rolls

This is the end result of many experiments of mine to create my own 100% Whole Wheat Rolls recipe without using eggs, most recipes I have seen for 100% Whole Wheat Rolls use eggs. Its not that I have anything against using eggs in bread but I thought it would be challenging, plus I know some of you out there have egg allergies.

I also used buttermilk powder and imitation maple in this recipe. These two items are things that I already store in my food storage. I only used about 1/8 teaspoon of maple but it adds a nice taste to these rolls, any more maple than that would make it taste like maple bread.

Another reason I made these rolls is because I am participating in a WonderMill Rolls Challenge for a chance to win a cash prize. I could always use a little extra cash to get more prepper supplies, if I win the the cash I don’t have to get the wife’s permission to get it. Now on to the recipe.

100% Whole Wheat Bread (egg-free)
 
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Recipe type: Bread
Ingredients
  • 3 teaspoons yeast
  • 2 cups warm water
  • 1 teaspoon apple cider vinegar
  • 5¼ cups freshly ground whole wheat flour
  • ⅛ teaspoon imitation maple flavor
  • ½ cup canola oil
  • 3 tablespoons honey
  • 3 tablespoons vital wheat gluten
  • 4 tablespoons buttermilk powder
  • 1 teaspoon salt
Instructions
  1. Quick Soaker: Add yeast, water, apple cider vinegar, and 2 cups whole wheat flour to mixer bowl. Mix till combined and let it soak for 25 minutes.
  2. Add the remaining ingredients except, 1¼ cups of the flour, to the mixer bowl and turn the mixer on low speed till the ingredients are just combined. Slowly add the remaining whole wheat flour, you might have to add or subtract a little flour. You do want the dough to be a little stickier than bread dough.
  3. Turn the mixer up to medium speed and let it knead the dough for 6 minutes.
  4. Turn off the mixer and let the dough rest for 10 minutes.
  5. Turn the dough out onto an oiled counter top and divide the dough into 12 somewhat even pieces.
  6. Form each piece of dough into a ball, roll it on the oil counter top to cover it with oil and place it in a lightly oiled casserole pan, two cake pans will work also.
  7. Loosely cover pans with plastic wrap and let the rolls rise for about 35 minutes. About 20 minutes before the rolls are done rising, pre-heat the oven to 375 degrees.
  8. Remove plastic wrap and bake rolls for 28 - 30 minutes. You want the tops to be browned and also the sides of the rolls to be browned, this is where a see-through glass pan is very helpful.
  9. Place rolls onto a cooling rack and allow the rolls to cool for about 50 minutes, I always sneak a few before they cool down because I can;t help myself.

 

100% Whole Wheat Rolls

I got the quick soaker idea from Vickilynn Haycraft, it seems to get the yeast really started and allows for a 1/3 of my wheat flour to really soak up the water really well. I also added this recipe to the monthly BYOB event.

100% Whole Wheat Rolls

Why all the Wheat? and how do I use it?

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wheat

Once you get past the short term food storage, long storage life becomes a big factor. There are very few food items that will last for 5 or more years. Wheat is probably the best storage food in history, and it still is. When properly stored, wheat can store indefinitely. Wheat was designed, by God of course, with an outer shell that protects the inner part of the grain and all of it’s nutrients.

Wheat is full of life sustaining nutrition that makes you fill full. Wheat is full of proteins, fiber, and other important nutrients. Wheat is an ancient staple and many in ancient history may not have survived without it.

There are so many ways to use wheat. Wheat can be as whole cooked kernels in many uses as cereal, in soups, in salads, as a side dish, mixed with rice, and much more. To be honest, I currently only use wheat to make flour for breads. Because flour does not store well, it is best to store grain and grind it into flour. I will address grinding flour in a future article but I use a Wonder Junior hand grain mill to do it. Wheat flour can also be used for deserts, soups, meat extender, thickener, and the list goes on and on.

My favorite way to get wheat is in pre-packaged 5 gallon buckets. It is best to find a bulk foods seller locally since it is expensive to ship 45 pounds of wheat. I have bought wheat from local places like: specialty kitchen stores, Bulk food stores, Costco, LDS cannery, and even Walmart.

I highly suggest that first item you buy for your long term food storage, after you have a short term food storage established, is hard red or hard white wheat. I also suggest that you begin experimenting to learn how to use it instead of waiting till you need it.

Anitra Kerr on the radio talking about Grains for food storage:

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