I love homemade bread. I don’t love kneading it. This recipe produces light, airy rolls with a minimum of work, and the addition of whole wheat and millet flours provide a wonderful nuttiness to the flavor. You can easily change up the flavor by replacing the millet flour with another accent flour, such as buckwheat or rye. I buy my flour locally from Mountain Path, through my Buying Club.
1 tbsp dry yeast
1/4 cup warm water
1/4 cup softened butter
1 tbsp sugar
1 tsp salt
3/4 cup warm milk
1 cup all-purpose white flour
1/2 cup stone ground whole wheat flour
1/2 cup stone ground millet flour
Dissolve the yeast in the warm water and let stand for 5 minutes. Mix together the butter, sugar, salt, egg, and warm milk, beating until the mixture is smooth. Add the flour and mix well.
Cover the mixing bowl and let the mixture rise in a warm place for 1 hour. I like to warm up my oven with a pan of water inside, and use it for proofing my dough.
Stir the risen dough and divide into 12 greased muffin tins — each tin should be about half full. Cover and let rise for 1/2 hour.
Bake at 400F for 18 minutes, of until the bottom of a roll sounds hollow when tapped.
This recipe is adapted from Fannie Farmer’s “Feather Rolls” recipe.