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-- Sue


Wednesday, November 3, 2010

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!












3 comments:

  1. Wow! Looks VERY good! I have a bunch of whole wheat flour too! Will try them on the weekend, thank you!

    Dave - 1916home.net :)

    ReplyDelete
  2. Thanks so much for this recipe. I'm always on the lookout for WW bread recipes which are also quick.

    ReplyDelete
  3. Thanks @dave and @Nightshadow! I have made this recipe several times and the results have been very consistent. --Sue

    ReplyDelete

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