Kansas Visitor's Guide 2007/2008 - (Page 69) FOU R- GR A IN ROLL S A great use of Kansas wheat and flour. 1 cup warm water (105° to 115°) 2 packages active dry yeast 1 teaspoon sugar 1 cup warm water (105° to 115°) 1 1 ⁄2 cup sugar ⁄2 cup cooking oil 2 eggs, slightly beaten 11⁄2 teaspoons salt 1 cup rye flour 1 ⁄2 cup regular rolled oats ⁄2 cup whole bran cereal Al points out the basic steps from grain to flour: cleaning, grinding, sifting and sacking. The wheat and flour are moved from point to point by pneumatic tubes and bagged by machine—3,000 five-pound sacks per hour—before being whisked off to supermarkets in an average of 25 truckloads per week. (Hudson Cream Flour also is sold through the mail.) Here, 100 pounds of wheat wind up as 62 pounds of vitamin-enriched Hudson Cream flour—bleached and unbleached, white and whole wheat, in a variety of products including self-rising flour (with salt, baking powder and soda added). The remainder goes into lower quality flour and animal feed. In 2004, Hudson’s mill processed 2 million bushels of Kansas wheat, most purchased by home bakers. Why have these cooks remained so loyal to the Hudson Cream brand for decades? “It’s just the best there is,” Al says. 1 41⁄4 to 4 3⁄4 cups all-purpose flour 1. In a bowl, combine 1 cup warm water, yeast and 1 teaspoon sugar. Let stand about 5 minutes or until yeast dissolves and mixture bubbles. 2. Stir 1 cup warm water, 1⁄2 cup sugar, oil, eggs and salt into yeast mixture. Add rye flour, oats and bran cereal; mix well. Let stand 5 minutes. 3. Add 2 cups of all-purpose flour. Beat with an electric mixer on medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in as much of remaining all-purpose flour as you can. 4. Turn dough out onto a lightly floured surface. Knead in enough of remaining flour to make a moderately stiff dough that’s smooth and elastic (8 to 10 minutes total). Dough may be sticky. 5. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until it nearly doubles in size (about 1 hour). Lightly grease twenty-four 21⁄2-inch muffin cups. 6. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Shape dough into 24 rolls. Place rolls in prepared muffin cups. Cover; let rise in a warm place until nearly double in size (30 minutes). 7. Bake in a 375° oven for 12 minutes or until rolls sound hollow. Immediately remove from cups. Cool on wire rack. M a k e s 2 4 r o l l s . w w w. T r a v e l K S . c o m Harvested wheat fields near Stafford County Flour Mill, Hudson. (Above, from left) Just-harvested wheat. Al Brensing, longtime employee and president of the Stafford Mill. Grain at various stages of milling. 69 http://www.TravelKS.com
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