Soft Break Cakes
"Adapted from "Classic Vegetarian Cuisine" by Rosemary Moon.
Whole wheat, and fast to make. Make 6 if you'd like to use them as sandwich rolls, or make 8 if you'd like smaller dinner rolls.
Cook time includes resting time."
photo by DuChick
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
6 cakes
- Serves:
- 6-8
ingredients
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 1⁄2 tablespoons yeast
- 1 teaspoon brown sugar
- 3⁄4 cup milk
- 2 tablespoons butter
- 1 egg, beaten
directions
- Preheat oven to 425°F.
- Lightly grease a cookie sheet.
- Warm milk and butter to 100-120°F.
- In a small bowl, combine milk mixture, yeast, sugar, and egg.
- In a large bowl, combine flour and salt. Work in the wet ingredients to make a soft dough.
- Knead gently until smooth.
- Form 6 to 8 round cakes.
- Place cakes on a cookie sheet and let rise in a warm place for 20 minute.
- Bake about 15 minutes. If a brown top is desired, glaze with egg or milk and sugar a few minutes before removing from oven.
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Reviews
-
We really liked these! Much like a biscuit or a sandwich roll, we enjoyed these alongside our steak dinner tonight. Tomorrow, one of these little cakes will make for a great sandwich in my lunchbox. I did have to add about 1/4 cup more flour in order to knead the dough. It was just too sticky. I loved that this recipe doesn't require rolling and cutting. Easy and healthy! Thanks for sharing!
RECIPE SUBMITTED BY
I'm a professor of physics and astronomy at a small liberal arts college.
My husband is a good cook and a real dear about helping out with the cooking, but I don't surrender the kitchen too often, because I really love cooking, even after a long day—though I really appreciate recipes that are quick and easy.
Aside from cooking, I also enjoy reading (mostly science fiction, though I try to keep my horizons broad) and board games, card games, and role-playing games.
