From the kitchen of One Perfect Bite...Homemade bread and rolls have the ability to make the homeliest of meals special. Over the years, I've collected dozens of recipes for bread and rolls, and in order to make ordinary meals more appealing, I make bread and rolls for my family whenever I can. The recipe I'm featuring tonight is for rolls that even beginning bread bakers can successfully make. They are made with a no-knead dough that comes together and rises quickly, and because two whole grain ingredients are used, I suspect they will also appeal to folks who are looking for healthier bread products. The primary ingredient in this recipe is white whole wheat flour, and while that may sound like a come-on it actually is a more nutritious product than regular bread or all-purpose flour. White whole-wheat bread is made with whole grains, including the bran, germ and endosperm, so it is similar to bread that is made with whole wheat flour. The difference between white whole-wheat bread and regular whole-wheat bread is in the type of wheat that is used. White whole-wheat bread is made from white wheat, which lacks bran color. It also has a milder flavor and softer texture. In contrast, regular whole-wheat bread is made from red wheat, which is darker in color. It has a slightly bitter taste and a coarser texture. So, even though both types of bread are made with whole grains, they have a different color, taste and texture. Regular white bread is made with refined grains, which go through a process that strips out certain parts of the grain, as well as some of the nutrients and fiber. Although refined grains are enriched they may not have exactly the same composition as whole grains. Folks who prefer the taste and texture of white bread, but want the natural nutritional benefits of whole wheat, may find they prefer to make white whole-wheat bread and rolls. You will need a stand mixer to make these rolls and while I think you'll find the recipe easy to follow, I do have one caution to share with you. The recipe produces a damp dough that will be hard to shape without the addition of a small amount of extra flour. I follow the recipe exactly until it is time to shape the rolls. At that point, I turn the shaggy mass onto a well-floured surface and slap it around on the flour until it takes form. If the dough becomes sticky as I shape the rolls, I simply flour my hands and continue. The recipe is ideal for smaller families because it makes just nine rolls. While I've called them dinner rolls, they are wonderful when served with honey or jam at any time of day, especially when accompanied with a bracing cup of coffee and tea. I do hope you'll give this recipe a try. Here is how the rolls are made.
No-Knead Whole Wheat Dinner Rolls...from the kitchen of One Perfect Bite courtesy of Gina Matsoukas and She Knows.com
2-1/4 teaspoons active yeast
1 cup warm water, divided
1-1/2 tablespoons maple syrup, divided
1-1/2 cups white whole wheat flour
1 cup whole wheat flour
3/4 teaspoon kosher salt
2 tablespoons melted butter, divided
1) Combine yeast, 1/4 cup warm water and 1/2 tablespoon maple syrup in a small bowl. Stir gently and let it sit for 5-7 minutes until frothy.
2) Add both flours and salt to bowl of a stand mixer fitted with a dough hook.
3) Combine remaining water, syrup, egg and 1 tablespoon of melted butter in another small bowl. Whisk together.
4) Once yeast mixture is frothy, add it to bowl of the mixer containing flour. Turn mixer on to a medium-low speed and slowly add water mixture from other bowl.
Mix for about 2-3 minutes until a ball of dough forms.
5) Grease a bowl, transfer dough ball to just greased bowl, cover with a towel and let rise in a warm spot for 25-30 minutes.
6) Remove dough from bowl, punch it down and divide into 9 equal balls.
7) Grease a 9 x 9-inch baking dish or a pie dish. Place balls of dough in dish next to each other, cover with a towel and let rise again for 15-20 more minutes.
8)Meanwhile, preheat oven to 400 degrees F.
9) Brush remaining 1 tablespoon of melted butter on top of rolls and bake for 10-12 minutes, or until they are starting to brown on the edges. Remove from oven and serve warm. Yield: 9 dinner rolls.
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