Toasted Millet No-Knead Whole Wheat Rolls

Toasted millet -- a small, nutrient-packed grain -- gives rolls a subtly sweet taste.

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  • Makes: 24 servings
  • Serving Size: 1 roll
  • Makes: 24 rolls
  • Prep: 25 mins
  • Rise: 1 hr 15 mins
  • Bake: 25 mins 400°F

Toasted Millet No-Knead Whole Wheat Rolls

Directions

  1. In a large bowl stir together whole wheat flour, 4 Tbsp. of the cornmeal, the yeast, and salt.
  2. In a large saucepan cook millet over medium heat 5 minutes or until toasted and has a nutty aroma, stirring occasionally. Add milk and 1/3 cup butter. Heat and stir just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to yeast mixture; add eggs and molasses. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the all-purpose flour as you can to make a soft, yet firm dough.
  3. Cover and let rise in a warm place until double in size (45 to 60 minutes).
  4. Lightly grease a 13x9-inch baking pan. Punch dough down; turn out onto a floured surface. Using floured hands, press dough into an 11x7-inch rectangle. Cut into 24 pieces; transfer to prepared pan. Cover and let rise in a warm place until double in size (30 to 40 minutes).
  5. Preheat oven to 400 degrees F. Brush rolls with melted butter and sprinkle with remaining 1 Tbsp. cornmeal. Bake 25 minutes or until rolls are golden and sound hollow when lightly tapped. Cool in pan 10 minutes. Pull apart and serve warm.
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Nutrition Facts (Toasted Millet No-Knead Whole Wheat Rolls)

  • Per serving:
  • 151 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 26 mg chol. ,
  • 191 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 4 g pro.

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