Prep 30 mins
Cook 3 hrs 30 mins
Tender and moist rolls, the best wheat dinner rolls I've tried. Can use as sandwich rolls as well. From King Arthur Flour Whole Grain Baking. These do not have an orange flavor, the orange juice simply tempers the tannic flavor of whole wheat.
- 1 cup lukewarm water
- 1⁄4 cup orange juice
- 4 tablespoons unsalted butter, cut into 6 pieces (2 oz.)
- 3 tablespoons honey
- 2 cups whole wheat flour (8 oz.)
- 1 cup unbleached all-purpose flour (4 1/4 oz.)
- 1 1⁄4 teaspoons salt
- 1⁄2 cup dried potato flakes (heaping 1/2 cup, 1 1/4 oz.)
- 1⁄4 cup nonfat dry milk powder (1 oz.)
- 2 1⁄4 teaspoons instant yeast
- 2 -3 tablespoons unsalted butter, melted
- Combine all dough ingredients, mix, and knead until a medium-soft, smooth dough is achieved. Can use a mixer or bread machine.
- Cover and allow to rise until quite puffy though probably not doubled, about 1 to 2 hours.
- Divide dough into 16 pieces. There are wonderful illustrations in the book, but basically you shape each piece into a rough ball, then pull downward around the top surface and gather in a small knot at the bottom. Place on an unfloured work surface and, cupping your hand over the dough, roll gently and quickly to smooth top.
- Place rolls in a lightly greased 13x9 pan. Cover with greased plastic wrap and allow to rise for 1 1/2-2 hours.
- Preheat oven to 350 degrees F. Uncover and bake until brown on top but light on the sides, about 23-25 minutes.
- Remove from oven and, after a few minutes, carefully transfer to rack. Brush with melted butter for a smooth, satiny crust. Serve warm or room temperature.