Wheat Rolls

Name: Wheat Rolls
Ingredients: 1 cup lukewarm water; 14 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 14 teaspoons salt; 12 cup dried potato flakes (heaping 1/2 cup, 1 1/4 oz.); 14 cup nonfat dry milk powder (1 oz.); 2 14 teaspoons instant yeast; 2 -3 tablespoons unsalted butter, melted

11 ingredients

12 steps

Ingredients

1 cup lukewarm water
14 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 14 teaspoons salt
12 cup dried potato flakes (heaping 1/2 cup, 1 1/4 oz.)
14 cup nonfat dry milk powder (1 oz.)
2 14 teaspoons instant yeast
2 -3 tablespoons unsalted butter, melted

Directions

1

Combine all dough ingredients, mix, and knead until a medium-soft, smooth dough is achieved.
2

Can use a mixer or bread machine.
3

Cover and allow to rise until quite puffy though probably not doubled, about 1 to 2 hours.
4

Divide dough into 16 pieces.
5

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.
6

Place on an unfloured work surface and, cupping your hand over the dough, roll gently and quickly to smooth top.
7

Place rolls in a lightly greased 13x9 pan.
8

Cover with greased plastic wrap and allow to rise for 1 1/2-2 hours.
9

Preheat oven to 350 degrees F. Uncover and bake until brown on top but light on the sides, about 23-25 minutes.
10

Remove from oven and, after a few minutes, carefully transfer to rack.
11

Brush with melted butter for a smooth, satiny crust.
12

Serve warm or room temperature.