Whole Wheat Dinner Rolls
Posted by orutherfurd Fri, Jan 14, 2011 12:44 PM | 4 stars based on 1 review
| Ingredient | Metric | U.S. | Baker's % |
|---|---|---|---|
| whole wheat flour | 190 g | 6.7 oz | 38.15% |
| all-purpose flour | 140 g | 4.94 oz | 28.11% |
| bread flour | 128 g | 4.52 oz | 25.7% |
| wheat berries | 40 g | 1.41 oz | 8.03% |
| water | 455 g | 1 lb, .5 oz | 91.37% |
| sesame seeds | 42 g | 1.48 oz | 8.43% |
| wheat germ | 35 g | 1.24 oz | 7.03% |
| honey | 28 g | .99 oz | 5.62% |
| salt | 12 g | .42 oz | 2.41% |
| canola oil | 10 g | .35 oz | 2.01% |
| instant yeast | 3.3 g | .12 oz | .66% |
| Total | 1.083 kg | 2 lbs, 6.21 oz | 217.53% |
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| all-purpose flour | 140 g | 4.94 oz | 1 1/8 cup | 100% |
| water | 140 g | 4.94 oz | 5/8 cup | 100% |
| instant yeast | .3 g | .1 oz | 1/8 tsp | .21% |
| Total | 280.3 g | 9.89 oz |
Mix all ingredients together just until smooth. Ferment until bubbly and sweet-smelling (10-14 hours).
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| wheat berries | 40 g | 1.41 oz | 100% | |
| water, berries will absorb their weight in water | 40 g | 1.41 oz | 1/8 cup | 100% |
| Total | 80 g | 2.82 oz |
Put berries in a saucepan, add enough water to cover by an inch. Cover, bring to a boil, reduce to a simmer and cook until soft and plump (about 40 minutes). Drain, optionally reserving the water for use in the final dough.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour | 190 g | 6.7 oz | 1 5/8 cup | 59.75% |
| bread flour | 128 g | 4.52 oz | 1 cup | 40.25% |
| water | 275 g | 9.7 oz | 1 1/4 cup | 86.48% |
| sesame seeds | 42 g | 1.48 oz | 1/4 cup | 13.21% |
| wheat germ | 35 g | 1.24 oz | 3/8 cup | 11.01% |
| honey | 28 g | .99 oz | 1/8 cup | 8.8% |
| canola oil | 10 g | .35 oz | 2 1/4 tsp | 3.14% |
| instant yeast | 3 g | .11 oz | 1 tsp | .94% |
| salt | 12 g | .42 oz | 1 tsp | 3.77% |
| poolish | 280.3 g | 9.89 oz | ||
| cooked wheat berries | 80 g | 2.82 oz | ||
| Total | 1.083 kg | 2 lbs, 6.21 oz |
Add all ingredients together and mix. Dough will be loose and wet. With the loose consistency, I knead it for a minute, then given 3 or 4 good folds over a 2.5 hour period.
Ferment for 2 to 2.5 hours @ 75°F, with at least 1 fold.
Divide into 12 90g pieces, roll into balls, top balls with additional sesame seeds, and arrange in 3x4 rows in a greased 9" pan.
Proof for 1 hour or until almost doubled in size.
Preheat oven to 450°F.
Spritz rolls with water prior to loading into oven. Bake for 25 minutes to 30 minutes. Remove from pan, to cool, but do not divide prior to eating.
These rolls freeze well. If placed into a non-preheated oven @ 350°F, they'll be ready in 10 to 15 minutes.
Photos
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Reviews
4/5
by orutherfurd
13 years agoThese are really good.
If short on time, skip making the poolish, and instead just include poolish ingredients in the final dough.
Next time I make them, I may try grinding the cooked wheat berries prior to including in the final dough.