There are certain dinners that just are not complete without a dinner roll.
You know the dinners I’m talking about. The kinds that have gravy and sauces and all kinds of good stuff to sop up. I mean, who in their right mind would leave those fabulous liquids behind on their plate??!!
Not this girl, that’s for sure! And yes, I know, I have a few extra pounds to show for it. After all, I didn’t get to this point by eating carrots and celery. But then, I guess we all have our guilty pleasures. Some more than others, but we all have them.
Fortunately, I’ve seen the error of my ways, and I’ve lost 34 lbs. to date, to prove it! But you better believe I’m still sopping up my sauces. The only difference is, I’m sopping up clean sauces with clean bread these days. And truth be told, I don’t miss the old version of these foods a bit.
So the next time you need to do a little sopping, try using these rolls as your “sponge”. They’re fabulous and really versatile as well!
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Clean Eating Dinner Rolls
(Makes 12 rolls)
- 3-1/2 cups whole wheat pastry flour
- 1 packet rapid-rise, highly active yeast
- 1 tablespoon honey
- 3/4 cups warm water (105-115 degrees F.)
- 1 teaspoon. sea salt
- 2 teaspoons onion powder
- 3/4 cup almond milk (or soy, hemp, cow or rice will work too)
- 2 tablespoon olive oil + extra for coating dough
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the honey and water and stir until honey is dissolved.
- Add yeast to water/honey mixture and let stand until foamy (about 10 minutes)
- In a medium-sized bowl, combine the flour, onion powder and salt.
- Once the yeast mixture is foamy, add the oil and milk and stir briefly.
- Add the flour to the liquid mixture and stir with a wooden spoon until it gets thick enough to knead with your hands (if you have a mixer, you can do this all in one bowl with a dough hook).
- Knead for about 5 minutes. The dough should be slightly sticky, but firm and smooth. If it’s too sticky, add a bit more flour, 1 tablespoon at a time.
- Coat the ball of dough in olive oil, cover the bowl with a towel and allow the dough to rise for 1 hour.
- Now break the dough into 12 equal pieces and roll into balls.
- Place on an oiled cookie sheet, cover with a towel and let rise for 1 more hour.
- Brush the rolls with a small amount of milk (whichever type you used), using a basting brush.
- Bake rolls for approximately 40-50 minutes. They should have a nice golden brown crust when done.
- Remove from oven and cool on a cooling rack (if you can wait that long. Mine were half gone before they got cool enough to put in storage).