Since my children started school this past week, I have made the goal to make most of their food from scratch. It’s healthier and saves lots of money. Since they don’t seem to like home made bread sandwiches because the sliced bread seems to crumble and is a random mess of thick and thin slices, I decided to make large rolls for them to slather with peanut butter or cheese or to just eat plain with a salad or some soup. I made a batch of these rolls last night, and thought I would share the recipe as well as some pictures.
Ben holding a roll:

Andrew likes Turkey and Lettuce on his roll”

The Ingredients for the Rolls:

I was blessed to have a mother who used a wheat grinder to freshly grind grains and make bread every week. This powerful example made it easy for me when I married 17 years ago to continue in this tradition with my own family. I blew out the motor on my first machine a couple years ago, but it was replaced by A Whisper Mill which I use now almost daily in my cooking.
Last night I fresh ground the organic red wheat in the Mill, with just the tiniest sprinkling of Flax seeds.

Then I put three cups of whole milk in my mixer and slowly started mixing it on low with one cup of hot water, 1 cup of Olive oil, 1/2 cup of honey, and two teaspoons of yeast. Then I began adding in the flour one cup at a time until it was thick but still wet dough, (about 6 cups of flour).
I let the dough rise for an hour, and then added in another cup of flour, and four teaspoons of salt with the dough hook attachment. After it was well mixed I let it rise for another hour (Every time you let dough rise it is easier to digest, and the B vitamins go up markedly).
Then I shaped the dough into the rolls you see in the picture and let them rise for another hour on the cookie sheets. Then I baked them at 350 degrees for thirty minutes. I store them in a plastic container and let the children make their own lunches with whatever sandwich fixing they like best.
Jenny Hatch