I don’t know what happened this week.
One minute I was tweeting on and on (and on and on and on) about how long I was waiting for my appointments at Fox Chase on Tuesday and the next thing I know it’s Friday afternoon. Apparently I missed the entry in the “Cancer Patients’ Handbook” that says being sick is a full-time job.
And that time definitely does fly when you’re not necessarily having fun, too.
In keeping with that theme, here’s a quick recipe for whole wheat rolls. They’re from “The Dairy Hollow House Cookbook” which I ordered from Powell’s a few years back.
I need to go and catch my breath. See you next week.
- 1 Tbsp. active dry yeast
- 1 cup warm water
- 1 Tbsp. honey
- 1 ½ cups whole wheat flour
- 1 cup unbleached white flour
- ¼ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 Tbsp. cider vinegar
- 3 Tbsp. oil (I use sunflower)
- Dissolve the yeast in the honey and the water.
- Whisk together the flours, baking soda, baking powder and salt.
- Add half of the flour mixture to the water mixture. Stir in the vinegar and oil. Add the rest of the flour mixture.
- Knead for about 5 minutes or until it’s smooth and glossy. Place in a buttered bowl, cover and let rise until doubled in bulk, about 1 hour or so.
- Preheat the oven to 425°
- Punch dough down and form into rolls. Place them on an ungreased non-stick baking sheet. Cover and let rise again, about 20 minutes or so.
- Bake for about 15 or 20 minutes. Cool and devour.