Rustic Dinner Rolls (onlinecookingschool)

1 1/2 c & 1 T water, room temp
1 1/2 t instant or rapid rise yeast
2 t honey
3 c & 1 T bread flour
3 T whole wheat flour
1 1/2 t table salt
vegetable cooking sprays

Whisk water, yeast and honey in bowl of stand mixer until well combined. Add bread flour and whole wheat flour and mix on low speed with dough hook until cohesive dough is formed, about 3 min. Cover bowl with plastic wrap and let sit at room temp for 30 min. Remove plastic wrap and evenly sprinkle table salt over dough. Knead on low speed for 5 min. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 min. (If dough is very sticky, add 1 – 2 T flour; mix for 1 min.) Lightly spray a 2 qt bowl with vegetable oil spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour. Fold dough over itself. Rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 min. Repeat 3 step folding process and replace plastic wrap. Let dough rise until doubled in volume, about 30 min. Spray 2 9: round cake pans with vegetable oil spray and set aside. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half. Gently stretch each half into 16″ cylinder. Divide each cylinder into quarters. Divide each quarter into 2 pieces. (You should have 16 pieces total.) Dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan. Arrange 8 dough pieces, cut-side up in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 min. (Dough is ready when it springs back slowly when pressed lightly with finger.) 30 min before baking, adjust oven rack to middle position and heat oven to 500 F. Remove plastic wrap from cake pans and spray rolls lightly with water. Place cake pans in oven. Bake 10 min until tops of rolls are brown. Remove cake pans from oven. Reduce oven temp to 400 F. Using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right side up, pull apart and space evenly on baking sheet. Place baking sheet in oven. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 – 15 min, rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temp, about 1 hour.

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