Whole Wheat 60-Minute Rolls

Crisp, hot, perfect whole wheat rolls; ready in one hour.  My best dinner roll recipe yet.

As a follow-on to my 60-Minute Rolls, here is a hearty version using 50% whole wheat flour.  A hint of molasses brings out the whole wheat's character nicely.  This roll pairs well with fall meals, and this evening I served them with homemade sausages, potatoes and brussels sprouts.  While these rolls are delicious and quick, they are also very easy to make! Try them and see; I think they'll become a favorite.

Whole Wheat 60-Minute Rolls

In Preparation:

• Preheat oven to 400F

Ingredients

2 Tablespoons instant yeast

1 1/4 teaspoons salt

2 Tablespoons sugar

3/4 cup milk, slightly warm

1/2 cup water, room temperature

2 Tablespoons molasses

2 Tablespoons unsalted butter, soft

1/2 cup thick sourdough starter

1 and 1/2 cups all-purpose flour 

1 and 1/2 cups whole wheat flour (I use King Arthur flour)

Process

1. Add the ingredients to an electric mixing bowl with dough hook attached, in the order shown; mix to combine for one minute, then turn mixer to medium speed and mix for an additional 5 minutes. 
   
   
   
   
   
   
   
   
    
2. Put the mixing bowl in a warm (90F) spot to proof (rise) for 20 minutes. Then turn the dough out on a floured countertop or pastry board.  The dough should be risen and firm enough to stand up  (see pic below).
   
   
   
   
   
   
   
    
3. Cut the dough into 16 to 20 uniform pieces with a pastry scraper; pull corners under the piece and pinch together.  Place on baking sheet.
   
   
   
   

   

   
   
    
4. Let rise in warm place again for 20 minutes; the rolls will be almost double in size.
   
   
   
   
    
5. Bake at 400F for 15 to 16 minutes, or until well-browned.
   
   
   
   
   
   
    
6. Serve with butter!