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Whole Wheat Flaxseed Rolls

These rolls are lighter and less dense than the original recipe, due to the addition of vital wheat gluten to give them more rise. I knead the dough with a Kitchenaid mixer, using the dough hook. It only takes about 5 minutes of machine-kneading to produce a nice elastic dough.

Whole Wheat Flaxseed Rolls
Adapted from a Cooking Light recipe [1]

1/3 cup flaxseed
3 Tbs brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 cup warm skim milk (100° to 110°) (changed from 2% milk)
2 cups whole-wheat flour
2 cups all-purpose flour, divided
2 tsp salt
3 tbsp vital wheat gluten (added ingredient)
1 tbsp canola oil (increased amount)
Cooking spray
1 tbsp water
1 large egg white
2 tbsp flaxseed

1. Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 cup flaxseed meal; set aside.

2. Dissolve sugar and yeast in warm water and warm milk in a large bowl; let stand 5 minutes.  Add flaxseed meal, whole-wheat flour, 1 1/2 cups all-purpose flour, salt, and vital wheat gluten to a mixing bowl. Use whisk to combine dry ingredients. Add oil to yeast mixture, then add liquid ingredients to mixing bowl.

3. Stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

5. Divide dough into 12 equal portions, shaping each portion into a ball (cover remaining dough while working to prevent it from drying). Place dough balls 2 inches apart on a large baking sheet coated with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size.

6. Preheat oven to 425°.

7. Uncover rolls; cut a 1/4-inch-deep incision in top of each roll. Combine 1 tablespoon water and egg white, and brush over rolls. Sprinkle rolls with 2 tablespoons flaxseed. Bake at 425° for 15-20  minutes or until rolls are browned on the bottom and sound hollow when tapped. Remove rolls from pan.

Servings: 12 rolls (reduced from 18)

Nutrition Facts
Nutrition (per serving): 214 calories, 27 calories from fat, 3.1g total fat, <1mg cholesterol, 405.6mg sodium, 106.4mg potassium, 38.1g carbohydrates, 2.2g fiber, 4.5g sugar, 7.9g protein, 48.4mg calcium, <1g saturated fat.

Note: These rolls freeze well. To freeze, cool rolls completely and store in a
zip-top freezer bag.

Tip: Vital wheat gluten can be found in the baking section of most groceries or health food stores. Adding it helps baked recipes with whole grains and seeds rise better.