Butter Wheat Rolls

The history of making wheat bread dates back to about 10,000 BC when people of ancient civilizations such as Egypt would pick wild wheat stalks, grind the berries, mix it with water, and make flat wheat cakes.  Spelt, wheat’s cousin, was also used for this back then.  Once the population became so great wheat started to be cultivated and grown on purpose, to feed millions.

Wheat bread evolved over time.  Around 3,000 BC the Egyptians figured out how to leaven (rise), bread by using wild yeast.

Time went on and around 150 BC baker’s guilds began to be formed in Rome.  Wheat eventually spread throughout Europe and then to The Americas with the explorers and immigrants from the “Old World.” In the early 1800’s yeast was figured out as a plant-like organism and then cultivated.  By the 1850’s there were over 2,000 bakeries in the United States, with wheat bread being their primary product.

One thing that almost every culture shares is that our ancestors all made and ate homemade wheat bread.  So the next time you are planning your meals for the next week, consider making some wheat bread homemade, instead of buying it, and see if you can feel an ancient connection to those of your family who are long passed.

Butter Wheat Rolls

These rolls make excellent gravy mops!

1 cup warm water

1 ½ teaspoons yeast

1 teaspoon salt

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon honey

1 tablespoon olive oil

2 tablespoons butter, melted + extra to spread on the top

Stir the yeast into the warm water and let sit for 10 minutes (it should be foamy).

In a large mixing bowl stir the yeast mixture in with the remaining ingredients (except for the butter).  Begin to knead the dough with your hands until all of the flour in the bowl had been incorporated into the dough.  Lift up the dough, spread a dab of oil in the bottom and sides of the bowl, place the dough back into the bowl, then turn the dough over (oiling both sides).  Cover with plastic and let rise for 1 hour and 15 minutes.

Butter the bottom and sides of a pie plate and set aside.

On a lightly floured surface, using a floured rolling pen, roll out the dough to make a large rectangle.  Spread the melted butter evenly over the rolled out dough.  Cut the dough in half length wise, then from there make long rectangles with the two halves (about 1 ½ inches wide).  Roll up each rectangle and place them snuggly side by side in the prepared pie plate.  Cover with plastic and let rise 1 more hour.

Preheat oven to 375.  Bake the rolls for 20-23 minutes (or until they are golden brown).  After removing from the oven spread a bit of butter on top of each roll.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays