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2 c. dried skim milk
Place one cup of the warm water in a large mixing bowl with the yeast and honey. Stir until dissolved. Proof the yeast. Add remaining warm water and about half the flour. Add dried skim milk and stir vigorously until well mixed. Add oil and stir. Finally add remaining flour, more or less as needed, until dough is stiff. Remove to floured bread board and knead vigorously for 15-20 minutes, sifting on white flour until dough is elastic and loses it stickiness. Return to large bowl, cover and allow to rise until doubled in bulk.
Punch down dough and remove from bowl. Knead briefly, then cut off a piece the size of a baseball, roll it out with your hands into a long, slender cylinder about one-inch in diameter. Cut off one-inch sections, roll between hands into round balls and place close together in rectangular greased baking dish until dish is full. Cover with plastic wrap and set aside until dough has almost doubled in size. Remove plastic and place in preheated 350 degree oven for approximately 20 minutes until lightly browned on top. Remove to cooling racks. Continue this process until all the dough has been used.
Serve rolls warm. They should be tightly double-wrapped for freezing. This recipe will make about 8 dozen rolls.
Note: This recipe can also be used for making hamburger rolls. Pat dough until approximately 1/2inch thick and cut into four-inch circles. Bake for about 20 minutes.
Whole wheat French style bread
This is one of the easiest and quickest yeast breads one can make. The whole wheat flour in the loaf
89.6%