My sister asked me to bring homemade dinner rolls to our family party. So I spent most of the morning Saturday making 5 dozen rolls. I really think they were the best rolls I’ve ever made. Thanks in part to all the bread I’ve been baking for Daring Bakers.
I used my favorite roll recipe, but made a few changes. I added 1 c. whole wheat pastry flour, 2 t. wheat gluten, and did a double rise. The dough was so easy to work with, the rolls were light but with just enough texture from the whole wheat pastry flour. This will definitely be my go to recipe in the future!
- 2 c. bread flour
- 1 c. whole wheat pastry flour
- 2 t. vital wheat gluten
- 1 pkg. rapid rise (instant) yeast
- 1 c. milk (120º to 130º)
- 1/4 c. sugar
- 1/4 c. butter
- 1 t. salt
- 1 egg
- Mix 1 cup bread flour and 1 cup whole wheat pastry flour, wheat gluten, and yeast. Heat and stir milk, sugar, butter, and salt until warm. Add to flour mixture, add egg. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed.
- Stir in the remaining flour to make a moderately stiff dough. (Add more or less if necessary.) Knead until smooth (6 to 8 min.). Shape into a ball. Place in greased bowl, turn. Cover, let rise until double (45 to 60 Min.). Punch down, let rise again (30 min.), Punch down, let rest 10 min and shape into desired shapes. Cover. Let rise until double (30 min.). Bake at 400º for 8 to 10 minutes.
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