Wednesday, December 9, 2015

Light Wheat Rolls

Normally wheat rolls get too dense. But this one, I guess because it's made partially with white flour and wheat, turns out light and fluffy every time. We love these rolls in our house. (adapted from


  • 2 (.25 ounce) packages active dry yeast
  • 1 3/4 cups warm water
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/4 cup butter, melted and cooled 
  • 1 egg, beaten
  • 2 1/4 cups whole wheat flour
  • 2 1/2 cups all-purpose flour


  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
  4. Roll out dough and cut into circles and place on a greased baking sheet. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
  5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush with melted butter if desired.

Tuesday, December 8, 2015

Honey Ginger Snaps

I'm not going to lie. I am not a huge gingersnap fan. However, after tweeking this recipe, I think I have to say I have converted. I toned down the overpowering molasses flavor in this soft, cookie. You'll have to tell me if you like it.

Honey Ginger Snaps

2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 c. butter, softened
1 cup white sugar
1 egg
1 T orange juice
1/8 c. molasses
1/8 c. honey
2 T sugar crystals

Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and the cup of sugar until light and fluffy. bet in the egg, then add juice and the molasses and honey. Gradually stir in the sifted ingredients into the honey/molasses mixture. After mixing well, shape dough into walnut-sized balls. Then lightly roll the tops of the cookies into the sugar crystals. Place them on a cookie sheet covered in parchment paper or a silpat liner. Flatten the cookies slightly.

Bake the cookies for 12-14 minutes or until golden brown. Remove and cool on a rack for at least 5 minutes. Store the cookies in an airtight container. Yields about two dozen cookies.