Welcome to Home Shalom!

Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Sunday, February 6, 2011

Quick and Easy Dinner Rolls

This is a very fast and delicious recipe for dinner rolls. If you are worried about fermenting, rising and sprouting...this recipe is not for you, but if you want to make a quick batch of NO FAIL super easy whole wheat rolls with your dinner. You will fall in love with the recipe! It makes 16.

2C warm water
2T yeast
2T sugar (we use Rapedura)
1/4C oil (we use olive oil)
2tsp salt (we use real salt or sea salt)
5C whole wheat flour (we use org fresh ground)

  1. Mix water, yeast and sugar and let froth. (activate)
  2. Add oil and salt and mix.
  3. Add flour 1C at a time mixing until it forms a nice dough (not too sticky not too stiff).
  4. Devide into 16 pieces (rolls or sticks) and place on a greased cookie sheet.

Bake at 375 for 12-15 minutes.

Variations: For a crustier roll, preheat oven with a 9x13 pan of water on the bottom rack and bake on the rack above. For a loaf of bread, split into 2 medioum loaf pans and bake for 35 minutes. For seasoned rolls, brush with melted butter and garlic salt (or other yummy hebr mix). For sandwich buns, just make a little larger by deviding into 12 pieces.


(and Hailey)

1 comment:

Traci said...

Nice:) I am into sprouting and fermenting and all that "good for you stuff" but the dough and I have not yet established a healthy bond yet, so, I am happy for something in the dough family that is no fuss and never fail, haha;)

Thank you for a tried and true recipe, Traci