White Kamut Rolls
Preheat oven to 400°
Prepare White Kamut Bread dough from page 22. Divide dough into six 11 ounce portions.
Divide each portion into 4 rolls, (weighing about 2 ounces each). Roll into balls. Spray a baking sheet with cooking spray. Place rolls close together on baking sheet. Cover and let rise until double. Bake rolls at 400◦ on the middle rack for 5 minutes, then move to the bottom rack for another 5 minutes. Rolls are done when the bottoms are very light brown. Brush with melted butter. Serve rolls warm right out of the oven with our Honey Butter (instructions below).
* If you have a convection oven you may not need to move the rolls from the middle to the bottom racks.
* For mini size: Follow same directions as above, only divide each portion of dough into 8 rolls (weighing about 1½ ounces each).
½ cup (1 stick) butter, softened | ½ cup honey | ½ teaspoon vanilla extract
- Combine all ingredients. Beat with a hand-held electric mixer for about 2 minutes.
2. Store in a covered container in refrigerator up to four weeks.
Roll into balls and place on greased baking sheet,
(2 inches apart). Freeze. Take out when frozen and put frozen rolls into freezer bags. Return to freezer.
To bake, spray a baking sheet with cooking spray and place frozen rolls close together. (May roll them in melted butter at this point). Rolls will thaw and rise (for about 3 hours). Bake as directed.
Un-baked rolls will last 3 months in the freezer.
Maple Butter: Combine 1 teaspoon of pure maple syrup with ¼ cup (½ stick) softened butter.
Strawberry Butter: Combine ½ cup (1 stick) softened butter with 3 Tablespoons of strawberry jam (we love homemade) and 3 Tablespoons of powdered sugar. Mix together with a hand-held electric mixer.
Minis are perfect for any sandwich, including our Ham Sliders (recipe found at thefoodnanny.com). Kids love Sloppy Joes with these mini rolls.