Not all of my cooking endeavors are a success. Lately I must be off my A game because I've had several baking fiascos. (Cookies as flat as pancakes, bread with gooey centers, cupcakes overflowing their tins.) But these rolls were a shining success amongst a string of baking disasters. Recipes like this restore my confidence and remind me why I love cooking: the reward of tasting something beyond delicious...that you created!
I can't take too much credit. This is just a fantastic recipe. These rolls serve their purpose perfectly. I've already made two batches and used them for sandwiches, burgers, and just plain snacking. They're soft and silky and light (that with the goodness of whole grain). This is the first time I've baked with bread flour and I really felt/saw/tasted the difference. It provides lift and a "bread-like" texture that all-purpose doesn't impart. I'm converted. When a recipe calls for bread flour I will now obey.
Soft Wheat Sandwich Rolls
INGREDIENTS
1 1/4 cups milk, warmed
2 tsp. active dry yeast
1/4 cup honey
1 egg, beaten
2 Tbsp. butter, softened
2 cups white whole wheat flour
1 1/2-2 cups bread flour
1/2 tsp. salt
DIRECTIONS
1. Warm milk to 100-110 F. Add yeast and let proof for 10 minutes.
2. In a large bowl combine honey, egg, and butter. Add yeast and milk mixture. Stir in whole wheat flour, salt, and 1 cup bread flour. Continue adding bread flour until dough pulls away from the side of the bowl.
3. Turn dough out onto a lightly floured surface. Knead, continuing to add flour when necessary, until dough is smooth and no longer sticky.
4. Place in a lightly greased bowl and cover. Let rise 1 hour or until doubled.
5. Deflate dough. Form into 12 rolls. Place on a lined baking sheet, cover, and let rise 1 hour or until doubled.
6. During the second rise, preheat oven to 350 F. Bake for 10-15 minutes in preheated oven until lightly browned. Brush tops with melted butter after removing from oven. Let cool on a wire rack.
Makes 12 rolls.
(Adapted from All Recipes)
I have a question about this recipe. You state to add 2 cups of WHITE whole wheat flour...did you mean whole wheat flour? I just want to make sure before I try my hand at making these. Thanks, Kate
ReplyDeleteKate- There is a difference between WHITE whole wheat and regular whole wheat flour. White whole wheat is made from white hard wheat (instead of red wheat) and is ground extra fine. It has the same nutritional value of whole wheat but allows you to bake with whole wheat and still achieve a light and fluffy result. I buy King Arthur's brand of white whole wheat and find it to be the best. I've found it at local grocery stores- even our super Walmart carries it! Trader Joes also has a version, but it's not quite as light and fluffy. You can visit this link to see what it looks like:
ReplyDeletehttp://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping
Hope that helps! I really suggest using it- I almost always use white whole wheat when making bread- I've had much more baking success since I discovered it!
Wow! I learned something totally new about flour. I will look for this flour next time I head to the store and thanks for taking the time to answer my question....so many blogs don't.
ReplyDeleteHi, the recipe looks great. But since I'm only cooking for two, what's the best way to store leftovers? Thanks, jess
ReplyDeleteI freeze them all the time with great success! Let them cool and then place them in a large Ziploc freezer bag (or several small ones) and when you want a roll just let it come to room temperature on the counter or pop it in the microwave for 20-30 seconds. They should keep well frozen for a month or two. (I always freeze any leftovers right away- even if I'll be eating them the next day. I find they stay the freshest this way!)
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