Pull-Apart Wheat Dinner Rolls

I’ve been searching and experimenting for a long long time to get the perfect dinner roll recipe. This is it! It is a home on the table on a special occasion and it is also great with a warm mug of soup or stew. These rolls are super soft and they taste fantastic. The recipe makes a lot, so you can pull them apart, cool, and then freeze remaining rolls for another night (if there are any left over).

This recipe is originally from nstemple on Veg Web. I’ve modified it to make corrections and to give the bread more softness.

Maple Wheat Pull-Apart Rolls

Ingredients:

1 1/2 cups warmed unsweetened soy milk (microwave about 30 seconds)
3 tablespoons maple syrup
1 pkg. instant yeast (quick-rise)**
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 cups unbleached white flour***
1 teaspoon salt
Oil for brushing

Directions:
In a large bowl, combine soy milk and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.

To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.

Generously flour a work surface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour (until the dough you’ve incorporated enough that the dough doesn’t stick to your hands). The kneading will take 10 to 12 minutes. By the end of this time the dough should be slightly sticky but it should not stick to your hands (add a little more flour if it does). Place dough in a large oiled bowl, turn dough in bowl to coat with oil, and cover bowl with plastic wrap. Place in a warm place. Let rise until doubled, 30 to 45 minutes.

Lightly oil an 9″x16″ glass baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover with plastic wrap, place in a warm place, and let rise until until doubled, 30 minutes.

Preheat oven to 400 degrees. Bake rolls until golden brown, 20 minutes.

** High Altitude – use less than a package. I didn’t measure it, I just left about a 1/2 tsp in the package.
*** This will depend on the dryness of your flour. I live in very dry climate, so my flour is very dry. You may need more.

Whole Wheat Pumpkin Chocolate Chip Muffins

With a ton of fresh pumpkin in the fridge, a batch of muffins occurred this weekend. Although I have a couple of good pumpkin muffin recipes, I saw this one by Nicole at Another One Bites the Crust and it looked healthier and easier than the other recipes. These muffins are 100% whole wheat! And, they are really good.

Modifications:
– High Altitude -> 375 F temperature, 1.5 tsp baking powder.
– I topped mine with some cinnamon sugar.

VEGAN CHOCOLATE CHIP PUMPKIN MUFFINS
from Another One Bites The Crust

1 cup whole wheat flour
1/2 cup whole wheat pastry flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp apple pie spice mix (cloves, cinnamon, nutmeg)
1/2 tsp cinnamon
1/2 tsp salt
1/3 cup semi-sweet chocolate chips (make sure the package says vegan)
3/4 cup almond milk
1 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp almond extract

Instructions:
I didn’t feel like cleaning up a million bowls, so all I did was throw everything together until it was all combined. Lazy! I used an ice cream scoop to scoop the batter into my large muffin tins. This recipe made 6 large muffins, so probably 12 small muffins.
Oh, and I baked the muffins at 375 for 20 minutes, and then I upped the temperature to 400 for probably 7 minutes until a toothpick stuck in it came out clean.
These are SO GOOD! I’d call these one of the most fabulous fall treats. They’re perfectly moist with a little bit of added crunch with the oats sprinkled on top. Yum!