Honey Wheat Dinner Rolls
The night prior to mixing your rolls mix together:
200 grams (1 3/4c) of Tegner Mill Bread flour
200 grams (3/4c plus 1 tablespoon) milk.
Cover and place in the refrigerator overnight or up to 24 hours. The next day remove the mixture about 30 minutes prior to mixing your dough.
In addition to mixture above you will need:500g (4 c) Tegner Mill Bread flour
187g (3/4c) warm milk about 100F
170g (1 1/2 sticks) melted butter (warm not hot)
3 eggs
170g (1/2 cup) honey
150g (3/4 cup) active sourdough starter (recently fed and doubled)
12g (2 tsp.) salt
7g (1 packet) instant yeast
*optional* oats for sprinkling on top of rolls
1) Melt butter and set aside.
2) Warm milk and whisk in your instant yeast. Make sure milk is warm, but not hot as it will kill your yeast. Set aside.
3) In your mixing bowl using your whisk attachment add your eggs and sugar, whisk together.
4) Next add the melted butter and milk to your mixing bowl and gently whisk together.
5) Remove the whisk attachment and switch to your dough hook.
6) Add your overnight flour/milk mixture and sourdough starter to the bowl and let your dough hook slowly break them down for about 1 minute on low/medium speed. This will help your dough come together more evenly and smoothly when you add in your remaining ingredients.
7) Lastly add in the flour, honey and salt. Letting the dough hook knead your dough until well incorporated and it starts to pull away from the bowl.
8) Move dough to a clean bowl, cover and rest for one hour.
9) Fold the dough. Start with grabbing the dough on the right side of the bowl, stretching it up gently and over to the left. Rotate the bowl a quarter turn, stretch and fold from the right to the left again, repeating these steps until all four sides have been folded. Then carefully scoop up the dough from the bowl and flip it over so the smooth side faces up.
10) Cover and rest 1 more hour. Then repeat one last set of folds with your dough as you did in step 9.
11) Move to the refrigerator for 45 mins to 1 hour. This will make your dough a bit stiffer and easier to shape into rolls.
12) Time to shape rolls, turn dough out onto a lightly floured surface. This recipe will make 18 (90 gram) rolls in 2-9x9 pans or 24 (65 gram) rolls in 2-13 x 9 pans.The best way to portion out rolls if you do not have a food scale is to flatten out the dough into a rectangular shape and cut the dough into somewhat equal portions.
To shape your rolls, slightly flatten out your portioned dough and fold it like an envelope. right side to the middle, left to the middle, top to middle and bottom to middle. Flip dough over and rotate the dough gently while pulling it toward you to form a tight roll.
13) Place rolls into a buttered baking dish and let them rise one last time. They will almost double and will be puffy. Depending on the temperature of your kitchen this could take 1-2 hours. **See below for the option to bake the next day.
14) Preheat the oven to 375F.
15) Brush rolls with water of milk and sprinkle with oats. This step is optional.
16) Place your rolls on the middle rack of your oven and bake for 28-32 minutes.
** Option to bake next day: after placing your shaped rolls into your baking dish, cover and place in the refrigerator overnight. The next day, remove from the refrigerator 2-3 hours prior to your desired baking time, brush with water or milk, sprinkle with oats and bake as instructed above.
To reheat later, cover rolls with foil and bake for 15 mins at 325F
These rolls freeze well in a zip lock freezer bag.
**This recipe would make great hamburger buns! Measured at 135g for 12 buns. 6 per 13 x 9 pan.
Recipe Courtesy of Bradbury Bakehouse, Modesto, CA
