These are the Easter rolls I make each year. I also make them on other holidays because they are so good. They make great leftover sandwiches and my family loves them. They have a slightly sweet taste and are easy to make because you place them in the fridge to rise.
My friend Paula makes these each year. She swears that they taste just like Lamberts, a restaurant that is famous for their rolls. The waiters walk around with baskets and throw them at you when you want one. I am not kidding, it is a hoot to see rolls flying across the restaurant and people catching them. These are really good rolls and you can eat them or throw them at your family on Easter. Tell them Donna said it was ok. Happy Easter!
- 4¼ cups white whole wheat flour
- ⅓ cup honey
- 2 tsp salt
- 1 cup sourdough starter bubbly and warm
- 2 eggs
- 2 cups warm water
- ¾ cup of olive oil
- 2 or more cups of whole wheat flour
- Cracked wheat or flax seeds for topping *optional
- In a large mixer bowl combine 3 cups of flour, honey, salt, and sourdough. Stir together the eggs, water and oil; add to flour mixture.
- Beat with an electric mixer at low-speed for ½ minute. Beat on high-speed for 3 minutes. Using a spoon stir in rest of the whole wheat flour to form a soft dough (3¼ cups.)
- Transfer dough to a very large greased bowl; turn once. Cover and refrigerate for 2 to 24 hours. I do this overnight.
- Stir down dough Let dough rest 10 minutes.
- Grease a 13x9x2 inch pan and a 9x9x2 inch baking pan.
- On well-floured surface, roll dough to 1 inch thickness cut with 2 ½” round floured cutter. Transfer rolls to greased baking sheets. You can place them closer together and let them touch as they rise, or keep them separate. If you let them touch they pull a part leaving softer sides. Cover and let rise until double. 1 to 3 hours.
- Brush with butter and top with cracked wheat or flax seeds. *optional
- Bake in 375 oven for 20 to 25 minutes or until golden brown.