1 roll is a grain serving for a 3 - 5 year old
1/2 tsp. Rapid Rise yeast
1/2 tsp. sugar
1 Tbsp. whole wheat flour
1 Tbsp. + 1 tsp. flour
2 tsp. very warm water
1/2 tsp. oil
small foil cupcake liners, sandwich size Ziplock bag and vegetable spray, as needed
Measure yeast, sugar and 2 tablespoons of flour into Ziplock bag. Zip the top and shake or otherwise mix the ingredients.
Measure warm water and oil into the bag. Zip the bag and begin to mix the ingredients well.
Children will develop their own styles of mixing - squishing, rolling, etc. Bread batter is best when well kneaded and mixed.
Add 1 more teaspoon flour, if needed. When the batter seems to come together in a ball, simply roll it out of the baggie into a lightly greased foil cupcake liner.
Allow to rise in warm place until dough has risen to fill up the cupcake liner - about 15 - 30 minutes or so.
Bake at 350 degrees for 10 - 15 minutes until browned.
Recipe adapted by Karen Fitzgerald from Cup Cooking.