- 1 cup warm tap water
- 1/4 cup dry milk powder
- 1/4 cup sugar or honey
- 1/4 cup oil
- 1 medium egg
- 2 teaspoons salt
- 3-1/2 to 4 cups whole wheat or white
flour
- 2 teaspoons or 1 packet yeast
In a large bowl combine the water, dry milk,
sugar, oil, egg and salt. Stir it all
together, until the egg and oil are mixed
with everything else. Add 3-1/2 cups flour
and the yeast. Stir and stir until the dough
is too stiff to stir any more, then dig in
with your hands. Add more flour if
necessary. Knead the mixture lovingly with
your hands. Press and fold, and smash and
poke. Knead and Knead and Knead. After 10
minutes stop. Cover the dough and let it
rest for 20 minutes. This relaxes the
gluten, and allows it to rise slightly.
After resting the dough, form it into small
balls. Arrange the balls on a well oiled
cookie sheet, or in well oiled muffin cups.
Cover them with a cloth and allow them to
rise in a warm place for about an hour. Bake
at 375° for 20 minutes.
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