Saturday was bread-making day again. I made a loaf of oatmeal bread for myself and a pan of whole wheat dinner rolls for Easter dinner.

For the oatmeal bread the only thing I changed from last timelast time (other than making one loaf instead of two and making sure to grease the pan) was using only milk for the liquid instead of a mixture of milk and water. It turned out nicely, except for an air pocket near the top. I probably should have kneaded it a little before shaping. The first rise took about an hour and a half. The second took about an hour and fifteen minutes. It was in the oven for 40 minutes and it got a little too dark on top.

As for the dinner rolls, I found a recipe that looked good at EatingWell.com. The photo won me over and the user comments sealed the deal. Other than making the dough in my stand mixer I followed the recipe exactly. The first rise took an hour and fifteen minutes. Shaping the rolls took about a half hour and they were ready for the oven in about an hour but I had to wait another 15 minutes or so for the first loaf to finish baking. The recipe said to bake them at 400°F for 20 minutes or until lightly browned, but 20 minutes ended up being way too long. The rolls ended up being dried out. Disappointing. The recipe definitely has potential though, and if I make them again I'll probably bake them at a lower temp like 375°F and watch them carefully so they don't get too browned. As for the egg wash, I'll probably skip it and just dip the tops of the rolls in wheat germ before placing in the pan to proof.

These would probably make good burger buns too, making 12 bigger rolls instead of 24 small rolls.

» Whole Wheat Dinner Roll Recipe