Give me some good bread, some good cheese, and a glass of good wine, and I'm happy. These white wheat rolls would be a great addition to a Thanksgiving dinner. I enjoyed one of the rolls straight from the oven with a European salted butter spread all over it... heaven! King Arthur Flour makes a white wheat flour, but if you have a Trader Joe's close by, pick up their white wheat flour. It costs considerably less and I was very happy with the results.
• 2 cups unbleached all-purpose flour
• 2 cups whole white wheat flour
• 1 teaspoon active dry yeast
• 1 3/4 cup, plus 2 tablespoons warm water (105˚-115˚)
• 2 1/4 teaspoons salt
1. In a large mixing bowl combine flours and yeast; add water. With a wooden spoon mix dough until just well-combined. Cover dough and let rest 10 to 20 minutes.
2. Knead the salt into the dough (You can do this using a stand mixer with the dough hook attachment). Turn it out onto a lightly-floured surface (or continue with the stand mixer). Knead, adding as little flour as necessary (recipe calls for 2 tablespoons but I probably used about 4 or 5), until it is smooth and strong, 5 to 10 minutes.
3. Place dough in a bowl at least 3 times its size and cover with plastic wrap and then a kitchen towel. Let ferment in a warm place until doubled in size, but not to the point of collapsing, about 2 hours.
4. Turn dough out onto lightly-floured surface. Lightly coat the dough with flour. Cut into 18 equal pieces. Round piece into smooth balls and place them on 2 parchment-lined baking sheets. Loosely cover dough with buttered plastic wrap. Let rolls proof for 1 to 1 1/2 hours, until double.
5. Using a pair of sharp scissors, snip the tops of the rolls. Position oven racks in upper third and lower third of oven. Bake rolls in a preheated 450˚F oven for 10 minutes; rotate baking sheets and switch positions from top to bottom racks. Bake until rolls are brown all around and sound hollow when tapped, about 5 minutes more. Let cool on a rack. Makes 18 rolls.
• 2 cups whole white wheat flour
• 1 teaspoon active dry yeast
• 1 3/4 cup, plus 2 tablespoons warm water (105˚-115˚)
• 2 1/4 teaspoons salt
1. In a large mixing bowl combine flours and yeast; add water. With a wooden spoon mix dough until just well-combined. Cover dough and let rest 10 to 20 minutes.
2. Knead the salt into the dough (You can do this using a stand mixer with the dough hook attachment). Turn it out onto a lightly-floured surface (or continue with the stand mixer). Knead, adding as little flour as necessary (recipe calls for 2 tablespoons but I probably used about 4 or 5), until it is smooth and strong, 5 to 10 minutes.
3. Place dough in a bowl at least 3 times its size and cover with plastic wrap and then a kitchen towel. Let ferment in a warm place until doubled in size, but not to the point of collapsing, about 2 hours.
4. Turn dough out onto lightly-floured surface. Lightly coat the dough with flour. Cut into 18 equal pieces. Round piece into smooth balls and place them on 2 parchment-lined baking sheets. Loosely cover dough with buttered plastic wrap. Let rolls proof for 1 to 1 1/2 hours, until double.
5. Using a pair of sharp scissors, snip the tops of the rolls. Position oven racks in upper third and lower third of oven. Bake rolls in a preheated 450˚F oven for 10 minutes; rotate baking sheets and switch positions from top to bottom racks. Bake until rolls are brown all around and sound hollow when tapped, about 5 minutes more. Let cool on a rack. Makes 18 rolls.
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