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Yield: 12-16 rolls. Place yeast, sugar, salt, ginger, gluten flour, and 3 cups whole-wheat flour in mixing bowl. With flat beater, blend ingredients. Add water, lemon juice, egg, and vegetable oil. On medium speed, mix for 2-1/2 minutes, or until dough forms rubbery strings between bowl and flat beater. Attach dough hook; knead for approximately 8-9 minutes, adding rest of flour in 1/2-cup increments, until dough is no longer sticky and forms a ball around dough hook. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat for a second rise. Preheat oven to 400F. Turn dough out onto a floured surface; punch down. Shape into 12-16 rolls, placing in pan about 1/2-inch apart. Cover with wax paper, then light tea towel or plastic wrap. Let rise in a warm place until doubled in size. Turn heat down to 375 (or 325 if using convection); bake for 15-20 minutes, or until rolls are lightly browned on top. As soon as rolls are removed from oven, melt butter over low heat and brush lightly over rolls for softer crust.