Graham Flour Rolls
Have I ever mentioned that I was baptised in the Presbyterian Church?
No? That’s ok; it’s not something that usually comes up in conversation.
Unless you find yourself on a long train ride, with a group going to a conference on baptism – then, you’ll have tell your baptism story and even say; “I guess I’m a Presbyterian, sort of.”
Do you know what else is ‘sort of Presbyterian’? Graham flour! (I know, stay with me for a second).
So back in the 19th century, Presbyterian Minister and presumably health food nut Rev. Sylvester Graham was convinced that processed white flour was ‘teh evilz’.
He invented Graham Bread believing that the bran and germ were healthiest and most nutritious part of the wheat and vital to health.
With Graham flour, named for Rev. Graham, the bran and germ of the wheat kernel are coarsely ground and added to finely milled endosperm to create coarse-textured flour.
I buy graham flour mostly because I like the texture; it’s similar to whole wheat but has a higher bran content and not as dense.
It makes the most wonderful bread; nutty, lightly sweet and soft.
Graham Flour Rolls
(This recipe uses a bread machine)
- 1 ¼ cups water
- 1 ½ teaspoons salt
- 1 teaspoon white sugar
- 1 tablespoon olive oil
- 3 ¼ cups graham flour
- 1 ½ teaspoons yeast
- 1 teaspoon nutmeg
- Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
- Select the Dough cycle, and Start.
- When the cycle ends, let the dough rest in the bread machine pan for up to an hour.
- Divide dough into 6 – 8 pieces, shape into balls to form rolls.
- Place rolls on lightly floured or parchment lined baking sheets, and lightly flour.
- Cover, and let rise in a draft free place for approximately one hour.
- Preheat oven to 350 degrees F.
- Bake rolls in the oven for 25 to 30 minutes.