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Whole Wheat “Casserolls”: A Taste of Nostalgia and Blue Ribbon Excellence

There are certain recipes that, for me, transcend mere ingredients and instructions; they become woven into the fabric of memory. This particular recipe for Whole Wheat “Casserolls” is one of those treasured finds. I first stumbled upon it tucked away in the June 4, 1983, issue of California Farmer magazine, a publication I devoured for practical, time-tested wisdom. What caught my eye wasn’t just the promise of wholesome whole wheat, but the intriguing name: “casserolls.” The idea of a baked roll, destined for a casserole dish, sparked my culinary curiosity. Little did I know, this simple discovery would not only become a beloved staple in my own family’s kitchen but also a consistent winner, snagging blue ribbons at our local county fair, a testament to its comforting flavor and delightful texture.

Recipe Overview

Prep Time: Around 30 minutes (plus rising time)
Cook Time: 25-30 minutes
Total Time: Approximately 2 hours 55 minutes (including rising)
Servings: 24 rolls
Yield: 24 rolls
Dietary Type: Contains Gluten, Dairy, and Wheat

Ingredients

This recipe benefits from simple, pantry-staple ingredients, allowing the wholesome flavors of whole wheat and molasses to shine through.

1 cup milk
2 tablespoons dark molasses
2 tablespoons sugar
2 teaspoons salt
1/4 cup butter or 1/4 cup margarine
1/2 cup warm water (about 105-115°F or 40-46°C)
2 (1/4 ounce) packages active dry yeast
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour, plus more for dusting

Equipment Needed

For this delightful baking project, you’ll need a few standard kitchen tools:

Medium saucepan for scalding milk
Large mixing bowl
Measuring cups and spoons
Whisk or spoon for stirring
Lightly floured surface for kneading
Greased bowl for dough rising
Greased shallow casserole dish OR greased round or square baking pans

Instructions

Bringing these “casserolls” to life is a straightforward, rewarding process that yields a wonderfully textured and flavorful bread.

Begin by scalding the milk. Place the milk in a medium saucepan over medium heat. Heat it just until small bubbles form around the edges and steam begins to rise – do not let it come to a rolling boil.
Remove the saucepan from the heat. Carefully stir in the molasses, sugar, salt, and butter or margarine. Continue stirring until the butter is completely melted and the mixture is well combined.
Allow this mixture to cool to lukewarm. This is crucial for activating the yeast. It should feel comfortably warm to the touch, not hot.
In a large mixing bowl, measure out the warm water.
Sprinkle the active dry yeast over the surface of the warm water. Let it sit for about 5-10 minutes until it becomes foamy and dissolved, indicating the yeast is active.
Once the milk mixture has cooled to lukewarm, stir it into the yeast and water mixture.
In a separate bowl, combine the whole wheat flour and all-purpose flour.
Stir about half of the flour mixture into the liquid ingredients. Mix until you have a smooth, thick batter. You can use a whisk or a sturdy spoon for this.
Beat the batter vigorously for a minute or two until it’s smooth and well-combined.
Stir in the remaining flour, a bit at a time, until it is mostly incorporated. The dough will become quite stiff.
Turn the dough out onto a lightly floured surface. This is where the magic of kneading begins.
Knead the dough until it is smooth and elastic. This will take approximately 10 minutes. You’ll know it’s ready when it springs back slowly when poked and is no longer overly sticky.
Grease your large mixing bowl.
Place the kneaded dough into the greased bowl. Turn the dough once to ensure the entire surface is lightly coated with the greasing agent.
Cover the bowl with a clean kitchen towel or plastic wrap.
Place the bowl in a warm spot to rise. This could be a slightly warm oven (turned off), near a sunny window, or any draft-free place where it’s comfortably warm. Let it rise until doubled in bulk, which typically takes about an hour.
Once the dough has doubled, gently punch it down to release the air.
Turn the dough out onto a lightly floured surface once more.
Divide the dough in half.
From each half, form a long, 12-inch roll.
Cut each roll into 12 equal pieces. You should have 24 pieces in total.
Form each piece into a smooth ball.
Arrange the dough balls in a greased shallow casserole dish, spacing them about 1/2 inch apart. Alternatively, you can place them in greased round or square baking pans.
Cover the rolls again and place them in a warm spot to rise until doubled, which will take approximately 50 minutes.
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Once the rolls have doubled in their second rise, bake them. For a casserole dish, bake for about 25 minutes. For pans, bake for about 30 minutes, or until golden brown and they sound hollow when tapped on the bottom.

Expert Tips & Tricks

To elevate your whole wheat “casserolls” even further, consider these seasoned insights:

Yeast Activation is Key: Ensure your water is precisely the right temperature (lukewarm). Too hot and you’ll kill the yeast; too cool and it won’t activate properly. A quick check on your wrist should feel like a pleasant bath temperature.
The Power of Whole Wheat: Whole wheat flour can absorb more liquid than all-purpose flour. If your dough feels excessively dry during kneading, add a tablespoon of milk or water at a time until it reaches the desired elasticity.
Achieving the Perfect Rise: A “warm spot” is essential for a good rise. If your kitchen is cool, try gently warming your oven by placing a pan of hot water inside, then turning off the oven and placing your dough inside.
Uniformity for Even Baking: When forming your dough balls, try to make them as uniform in size as possible. This ensures they bake evenly, preventing some from being undercooked while others are overdone.
The Casserole Dish Advantage: Baking in a casserole dish creates a slightly softer, more integrated roll where the edges can steam together. This is part of the charm that earned them their unique name.

Serving & Storage Suggestions

These whole wheat “casserolls” are wonderfully versatile. Serve them warm, fresh from the oven, as a delightful accompaniment to soups, stews, or any hearty meal. They are also fantastic simply slathered with butter.

For storage, allow the baked rolls to cool completely on a wire rack. Once cooled, they can be stored in an airtight container or a resealable plastic bag at room temperature for 2-3 days. For longer storage, freeze them tightly wrapped. To reheat, gently warm them in a low oven for a few minutes.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	120 kcal	6%
Total Fat	2.8 g	4%
Saturated Fat	1.5 g	7%
Cholesterol	6.5 mg	2%
Sodium	217.2 mg	9%
Total Carbohydrate	21.1 g	7%
Dietary Fiber	1.7 g	6%
Sugars	2.1 g	8%
Protein	3.4 g	6%

Variations & Substitutions

While the classic recipe is superb, feel free to experiment:

Sweetened Version: For a slightly sweeter roll, you can increase the sugar by an extra tablespoon or two.
Herbed Rolls: Incorporate finely chopped fresh herbs like rosemary, thyme, or chives into the dough during the final stages of kneading for an aromatic twist.
Seed Topping: Before the second rise, brush the tops of the rolls with a little milk and sprinkle with sesame seeds, poppy seeds, or a blend of seeds for added texture and flavor.
Gluten-Free (Caution Advised): While this recipe relies heavily on gluten for structure, a very carefully formulated gluten-free blend might be attempted, but results will vary significantly and require expert gluten-free baking knowledge.

FAQs

Q: Why do you scald the milk for this recipe?
A: Scalding the milk helps to denature certain proteins that can interfere with yeast activity and also slightly softens the flour, contributing to a more tender texture in the finished rolls.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can often substitute instant yeast for active dry yeast. If you do, you can typically skip the initial proofing step in water and add the instant yeast directly to the dry ingredients.

Q: My dough didn’t rise properly, what could have gone wrong?
A: The most common culprits are expired yeast, water that was too hot or too cold, or a lack of a sufficiently warm environment for rising.

Q: How can I tell if the rolls are fully baked?
A: They should be golden brown on top and along the sides. When you tap the bottom of a roll, it should sound hollow. An instant-read thermometer inserted into the center of a roll should register around 190-200°F (88-93°C).

Q: Can I make these ahead of time?
A: Yes, you can prepare the dough, let it rise, punch it down, shape it, and then refrigerate it overnight before baking. Allow it to come to room temperature for about 30 minutes before proceeding with the second rise and baking.

Final Thoughts

These Whole Wheat “Casserolls” are more than just a recipe; they are a delicious bridge to simpler times, a testament to honest ingredients, and a warm embrace of home-baked goodness. The subtle sweetness of molasses, the satisfying chew of whole wheat, and the comforting aroma that fills your kitchen as they bake are truly unparalleled. I encourage you to try them, not just for their delightful taste and fair-winning potential, but for the sheer joy of creating something wholesome and cherished. They pair beautifully with a steaming bowl of lentil soup or a robust chili, but honestly, they’re perfect all on their own, a warm slice of comfort in every bite. Enjoy this slice of agricultural history, baked with love.

Whole Wheat “casserolls” Recipe