Monday, February 18, 2013

Wheat & Flax Rolls


3 tsp yeast
7 oz hot water
1/2 tbsp salt
1/2 tbsp sugar
garlic powder
oregano
basil
1 c whole wheat flour
1/3 c milled flax seed
1/2-1 c white flour

Mix & knead the dough.  Coat with olive oil and cover with a towel.  Let rise for 1-2 hours.  Divide into 8 rolls.  Place the rolls on a baking sheet and let rise while the oven preheats to 425.  Bake for 15 min. 




These rolls go well with Brussels Sprout Soup.  
Also, they are delicious toasted with Muenster cheese on top.



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