by Kevin
View
my 13 recipes »
Photo by Kevin
cookfordays's Testing Notes:
Expand CollapseKevin's Notes:
Expand12 ounces wholewheat flour (about 2 1/2 cups) Ask a question about this ingredient
8 ounces all-purpose flour (about 1 3/4 cups) Ask a question about this ingredient
2 1/4 teaspoons instant yeast (1 packet) Ask a question about this ingredient
2 teaspoons fresh lemon zest Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon ground corriander Ask a question about this ingredient
1/4 teaspoon ground nutmeg Ask a question about this ingredient
1/8 teaspoon ground cloves Ask a question about this ingredient
3/4 cups warm water Ask a question about this ingredient
1/2 cup warm whole milk Ask a question about this ingredient
1/4 cup warm maple syrup Ask a question about this ingredient
3 tablespoons unsalted butter - melted Ask a question about this ingredient
In a large bowl or the bowl of a stand mixer thoroughly combine the wholewheat flour and all-purpose flour with yeast, zest, salt, coriander, nutmeg, and cloves.
Ask a question about this stepIn a smaller bowl combine water, milk, syrup, and melted butter. (Note: I put all these in a two-cup measuring cup and then microwave the mixture for 1 minute on high.)
Ask a question about this stepIf you're using a stand mixer, stir the flour mixture on low and add liquid mixture until shaggy. Switch to the dough hook and, still on low, knead until the dough is cohesive. Increase speed to medium low and knead for 8 minutes. The dough should clear the sides of the bowl, if not add more all-purpose flour a tablespoon at a time.
Ask a question about this stepIf you're mixing by hand, stir liquid mixture into flour mixture until a shaggy dough forms. Turn out onto a lightly floured board and knead for 15 minutes, using additional flour as needed.
Ask a question about this stepFor both: Form dough into a ball by using your fingers to push the edges underneath while forming the ball in your palms. Place dough in a bowl spritzed with oil and spritz top of ball with oil. Cover with plastic and let rise until doubled in size - about 1 hour in a 75 degree room.*
Ask a question about this stepPunch down dough and scoop out onto an un-floured board. Fold over twice, pressing firmly with the heels of your hands. Then cover and let rest 10 minutes. Stretch and roll into a log about 12-inches long.
Ask a question about this stepCut log in half, then cut each half in half, and then each quarter in half. Cover with plastic wrap to prevent drying.
Ask a question about this stepTake one quarter, cut in half, and form each piece into a small ball by squeezing edges into center. Place a ball seam side down on an un-floured surface. Cup one hand over it and roll in a circular motion to form a neat ball. Place on a baking sheet and repeat for remaining dough.
Ask a question about this stepSpritz top of rolls with oil, cover with plastic, and let rise until doubled in size.
Ask a question about this stepHeat oven to 400 degrees. Whisk together egg and 1 tablespoon water.
Ask a question about this stepBrush tops of rolls with egg wash then place in center of oven - immediately reducing heat to 375. Bake until well-browned - 20 to 25 minutes - rotating pan from front to back halfway through.
Ask a question about this step*Tip: During the winter I keep the temperature at around 67 degrees. The dough will rise at this temp, but slowly. So I place a 40-watt bulb in the oven and proof the bread there. Works like a charm.
Ask a question about this stepThanks for posting this update, BB. It's such useful information. We eat a lot of soup for dinner here, especially in the winter, plus Mr T loves to snack on dinner rolls, so I think I'll give these a whirl over the weekend, heeding your suggestions. ;o)
Are these rolls best eaten the same day they're made, or will they last a few days? I'm making them tomorrow & would love to eat them with our meals for the week.
These look and sound really good! Love the spices.
Selmelier works at Meadow, a shop that specializes in salt.
Update: I made these rolls & have been enjoying them all week, so they do keep fresh for days in a ziploc bag. I really appreciated Kevin's detailed instructions, especially the tip for letting the dough rise in the oven. (It's winter here, and my house is nowhere near 75 degrees!) This is also the first time I let my Kitchenaid mixer do all the kneading (again thanks for those instructions.) The only change I'd make to the recipe is to remove the lemon zest. I found the flavor to be so strong I couldn't taste the other spices. These rolls are also very big -- about hamburger bun size. I think I'll cut the dough into twice as many pieces next time, for smaller dinner rolls. There will be a next time - this recipe is going into my "keeper" file!