Whole Wheat Honey Rolls
Ingredients:
2 Tb Yeast, Active Dry
1 Tb Sugar
2 cups Warm Water (110 degrees)
2 Tb Honey
1 Tb Sea Salt
4 Tb Unsalted Melted Butter
3 cups Whole Wheat Flour
2 cups White Flour, Unbleached
Combine yeast, sugar and water and allow to proof (approximately 10-15 minutes). Once yeast has proofed add the 2 cups of white unbleached flour and mix. Then add salt, honey and butter. Add whole wheat flour 1 cup at a time until dough becomes too stiff and difficult to stir. At this point pour dough out onto floured surface and knead in remaining whole wheat flour. Continue to knead for a total of 10 minutes. Surface of dough should have a smooth appearance. Place the dough in an oiled bowl and turn to coat. Cover and set in a warm spot and allow to rise until double.
At this point dough can be covered and refrigerated for several hours or several days and brought out of refrigerator and allowed to come to room temperature for 1-1/2 hours prior to proceeding to form the dough into rolls.
Portioning Rolls: Punch risen dough down and turn out onto floured surface. Press dough with hands to form an even square of dough approximately 12" x 12". With a bowl scraper, divide dough into four equal rectangles. Briefly roll each piece of dough back and forth lengthwise to form four rough coils or thick ropes. Divide each rope in half lengthwise and divide each half in three lengthwise so that each rope is nor six pieces of dough and in total you have 24 equal sized pieces of dough.
Forming Rolls: With a lightly floured hand, roll a piece of dough in a circular motion on counter top with the palm of your hand. A gentle constant pressure is required with thumb and fingers curved and resting slightly atop counter surface while making circular motion. Roll is complete and ready for oiled baking sheet when a round and very smooth ball of dough is formed. Allow to rise in warm spot until doubled.
Glazing and Baking Rolls: Before baking, glaze tops of whole wheat rolls with one whole egg whisked together with one tablespoon of water. Bake at 375°F for 18-20 minutes.
Yield: 24 Rolls.
2 Tb Yeast, Active Dry
1 Tb Sugar
2 cups Warm Water (110 degrees)
2 Tb Honey
1 Tb Sea Salt
4 Tb Unsalted Melted Butter
3 cups Whole Wheat Flour
2 cups White Flour, Unbleached
Combine yeast, sugar and water and allow to proof (approximately 10-15 minutes). Once yeast has proofed add the 2 cups of white unbleached flour and mix. Then add salt, honey and butter. Add whole wheat flour 1 cup at a time until dough becomes too stiff and difficult to stir. At this point pour dough out onto floured surface and knead in remaining whole wheat flour. Continue to knead for a total of 10 minutes. Surface of dough should have a smooth appearance. Place the dough in an oiled bowl and turn to coat. Cover and set in a warm spot and allow to rise until double.
At this point dough can be covered and refrigerated for several hours or several days and brought out of refrigerator and allowed to come to room temperature for 1-1/2 hours prior to proceeding to form the dough into rolls.
Portioning Rolls: Punch risen dough down and turn out onto floured surface. Press dough with hands to form an even square of dough approximately 12" x 12". With a bowl scraper, divide dough into four equal rectangles. Briefly roll each piece of dough back and forth lengthwise to form four rough coils or thick ropes. Divide each rope in half lengthwise and divide each half in three lengthwise so that each rope is nor six pieces of dough and in total you have 24 equal sized pieces of dough.
Forming Rolls: With a lightly floured hand, roll a piece of dough in a circular motion on counter top with the palm of your hand. A gentle constant pressure is required with thumb and fingers curved and resting slightly atop counter surface while making circular motion. Roll is complete and ready for oiled baking sheet when a round and very smooth ball of dough is formed. Allow to rise in warm spot until doubled.
Glazing and Baking Rolls: Before baking, glaze tops of whole wheat rolls with one whole egg whisked together with one tablespoon of water. Bake at 375°F for 18-20 minutes.
Yield: 24 Rolls.
posted by Midalah @ 10:17 AM
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