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