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Whole Wheat Rolls
Type: Desserts and Baked Goods
Ideal with lunch or dinner
Prep Time: 20M-25M, plus rising
Cooking Time: 15M-20M
Serves: makes 16 rolls
Ingredients:
- 1 2/3 cups bread flour, plus more for kneading
- 1 2/3 cups whole wheat flour
- one 1/4 oz ( 7g) envelope instant yeast
- 1 tsp salt
- 3/4 cup plus 2 tbsp tepid whole milk
- 2/3 cup tepid water
- 1 tbsp vegetable oil
- 1 tbsp honey
- 1 large egg, beaten, to glaze
- rolled oats, to sprinkle
Directions:
- Mix the flours, yeast, and salt in a large bowl. Stir the milk, water, oil, and honey together, then pour into a well in the flours. Stir until slightly sticky. Cover with plastic wrap and leave for 10 minutes.
- Knead the dough on a floured work surface for 8 minutes, until elastic. The dough will remain slightly sticky. Shape into a ball, place in an oiled bowl, and turn to coat. Cover and leave for 1 hour, until doubled.
- Lightly oil a baking sheet. Punch down the dough and knead. Divide into 16 balls and place on the sheet. Cover with oiled plastic wrap and leave for 30 minutes.
- Preheat the oven to 400°F (200°C). Brush the egg over the rolls and sprinkle with oats. Bake for 15-20 minutes. Cool on a wire rack.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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