Best Whole Wheat Casserolls Recipes

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

WHOLE WHEAT TORTILLA CASSEROLE

Steps:

• 1. Cook chicken breast in water until tender. Allow to cool and shred by hand. Reserve 1 cup chicken broth.
• 2. In medium pan add chopped onions to 2 teaspoons light olive oil. Saute for a couple of minutes. Add corn, both the petite and rotel tomatoes, salsa, taco seasoning, and chicken broth to pan. Stir and bring to a low simmer for 3 to 5 minutes. Note: If fresh corn is out of season use fresh frozen corn that has been thawed.
• 3. Lightly spray a 13 x 9 inch pan with PAM. Using kitchen shears cut tortillas into smaller pieces.
• 4. Layer in the pan 1/2 the cut up tortillas, 1/2 of the vegetable/chicken mixture, and 1/2 the cheese. Repeat with another layer of the same.
• 5. Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly. Enjoy! Optional: If you like, top servings with shredded lettuce and sour cream. You can also add additional salsa.

NO KNEAD WHOLE WHEAT BREAD

Steps:

• Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it's all incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
• Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you're prepping the dough.
• Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
• Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.
• Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.

WHOLE WHEAT "CASSEROLLS"

Steps:

• Scald milk.
• Stir in molasses, sugar, salt and butter or margarine.
• Cool to lukewarm.
• Measure water into large bowl.
• Sprinkle yeast onto water and stir until dissolved.
• Stir in lukewarm milk mixture.
• Combine flours in separate bowl.
• Stir half of flour mixture into liquids.
• Beat until smooth.
• Stir in remaining flour.
• Turn dough out onto lightly floured surface.
• Knead until smooth and elastic, approximately 10 minutes.
• Grease bowl.
• Place dough in greased bowl, turning once to grease top.
• Cover and place in warm spot to rise until doubled in bulk, about an hour.
• Punch down and turn out onto lightly floured surface.
• Divide dough in half.
• Form 12 inch roll from each half.
• Cut each roll into 12 equal pieces.
• Form into balls.
• Place balls 1/2 inch apart in greased shallow casserole dish OR place in greased round or square pans.
• Cover and place in warm spot to rise until doubled, about 50 minutes.
• Bake at 375 degrees, about 25 minutes for casserole dish, about 30 minutes for pans.

WHEAT CASSEROLE

Steps:

• Cook wheat in water for 1 1/2 hours or until tender. You may need to add more water during cooking time. Drain.
• Brown ground beef with onions and peppers. Add to the wheat along with all the spices. Add tomatoes, sauce, and olives. Simmer for 30 minutes. Place in a 9x13 casserole dish and top with cheese.
• Bake at 350 degrees for 25 minutes.

WHOLE WHEAT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.