Homemaker's Journal: Bread for Beginners

I really started getting somewhere with my bread skills after I discovered bread recipes that used an egg in them. Sometimes they are allowed to rise overnight in the fridge. This type of dough is so much easier to handle to novice bread makers than dough without the egg. I am no scientist or expert bread maker so I cannot exactly tell you why this is. If you know, please comment on this. But once I began using these types of recipes, I was able to concentrate on using as little flour as possible,thereby making some light and fluffy rolls. Over the years, I have tested many recipes and settled on this one because it is fast, easy and incorporates wheat. I have included this recipe on my Preparedness: Wheat Page because recipes with wheat will help rotate wheat in the food storage pantry. Here is the recipe. Instructions with photos follow.
Make-Ahead Whole Wheat Crescent Rolls 1 c. warm milk 1/4 c. sugar 1 t. salt 1/4 c. shortening 1 pkg. active dry yeast (1 T.) 1/4 c. warm water (105 - 115 degrees or lukewarm) 1 egg 2 c. whole wheat flour 1-1/2 c. all-purpose flour melted butter (optional) Scald milk; stir in sugar, salt, and shortening. Cool mixture to lukewarm. Sprinkle yeast in warm water; stir until yeast is dissolved. Add milk mixture, egg, and whole wheat flour, beating until smooth. Add all-purpose flour to make a soft dough. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place 1-1/2 to 2 hours or until doubled in bulk. Punch dough down; turn out on a lightly floured board. Roll half of dough into a circle about 10 inches in diameter and 1/4 inch thick. Cut into 12 wedges, and brush with melted butter. Roll each wedge tightly, beginning at the wide end. Seal points. Place on greased baking sheets with point underneath; curve into crescent shape. Repeat with remaining half of dough. Cover and let rise until double in size. Bake at 375 degrees for 12-15 minutes. Yield: 24 rolls.

Scald Milk, stir in next three ingredients.

Sprinkle yeast in warm water and stir until dissolved.

Milk mixture should be cooled to lukewarm before combining with yeast mixture. Add wheat flour by spooning one tablespoon at a time into measuring cup.

Scrape off the excess flour with the blunt end of a table knife.

Tip: Grind a few cans of food storage wheat at a time and double bag in freezer bags. Keep ground wheat in freezer until needed. I keep a container in my fridge for daily use. The freezer bags take up little space in my freezer and keeps the wheat fresh.

Mix egg, milk mixture and wheat until it looks like cake batter.

I change to a dough hook when it is time to add the all-purpose flour. Be sure to measure all-purpose flour the same as the wheat flour (spooning into measuring cup). When all-purpose flour has been mixed in, the dough will be easy to scoop up with hands and place in a large GREASED mixing bowl.

I spray the bowl lightly and then the top of my dough.

Preheat oven for a few minutes on the lowest temperature for your oven (mine goes down to 170 degrees). You just want a warm oven, not hot. Cover the bowl loosely with plastic wrap and place on the top rack (which is lowered). I place a small bowl of warm water on the lowest shelf to keep the oven humid. Close the oven door. Be sure to set your timer.