Tuesday, June 22, 2010

Wheat Rolls

Things at our house have been crazy - we've been traveling to and fro quite a bit, but thankfully, we're home for a while now. I haven't had much time to be in the kitchen at all lately, and since the heat index has been 100 or higher for the last couple of weeks, I haven't wanted to cook anything.

After one of our farmer's market trips a couple of Saturdays ago, I decided to try a new wheat roll recipe with some of the fresh flour I'd bought. They were great alongside our veggie dinner, and I'll probably make them often.
Wheat Rolls
adapted from King Arthur Flour's Whole Grain Baking

1 cup lukewarm water
1/4 cup orange juice
4 Tbps unsalted butter, cut into 6 pieces
3 Tbsp honey
2 cups whole wheat flour
1 cup unbleached AP flour
1 1/4 tsp salt
Heaping 1/2 cup dried potato flakes
1/4 cup nonfat dry milk
2 1/4 tsp instant yeast
2-3 Tbps unsalted butter, melted (for topping)
Combine all dough ingredients, and mix and knead them (by hand, mixer, or bread machine) until you have a medium-soft, smooth dough. Cover and allow to rise until quite puffy (not necessarily doubled), 1-2 hours.
Lightly grease a 9x13, 11-inch square, 12-inch round, or similar sized pan.
Gently deflate the dough, and transfer it to a lightly greased work surface. Divide into 16 pieces. Shape each piece into a ball. Place the balls into the prepared pan, spacing evenly; they won't touch one another. Cover the pan lightly with greased plastic wrap, and let rise for 1 1/2 - 2 hours. They'll become very puffy and reach out to touch one another. While the rolls are rising, preheat the oven to 350 degrees.
Uncover and bake the rolls until they're a mahogany-brown on top, but lighter colored on the sides, 18-20 minutes (book recommends 23-25 minutes, but that was too long). Remove from oven, and after 2-3 minutes, carefully remove to rack. Brush the hot rolls with melted butter. Serve warm or at room temp.