I found these amazing looking dinner rolls on Pinterest. Of course I was skeptical. And as usual, my first attempt is not 100% perfect. Nevertheless, I feel that this recipe has the potential to be a REAL winner. If it were not for a few “oops!” mistakes on my part they would have turned out looking beautiful. However, they tasted amazing so the looks of them didn’t really matter. Especially when slathered with coconut honey “butter”. Yum.
Soft Wheat Rolls (adapted from soursaltybittersweet.com)
Makes 12 (ish) rolls
- 1/2 cup sourdough starter
- 1/2 cup warm milk (100-110F)
- 1 t sugar (only necessary if using active dry yeast)
- 1 1/4 cups all-purpose or bread flour
- 1 1/4 cups whole wheat flour (or spelt, kamut, etc) **may need to add a few more tablespoons if the dough is looking sticky
- 1 t. kosher salt
- 3 T honey or maple syrup
- 2 T melted butter
- 2T coconut oil, melted
- 1 egg
- 1-2 tsp active dry yeast (optional) (Depends on how quickly you want these to rise! PS-Longer is better!)
1. Heat the milk in the microwave or saucepan to between 100-110 degrees. This is just warm, not hot! Whisk in the sugar and yeast, if using, and let sit 5-10 minutes or until frothy.
2. Combine all of the ingredients and stir until the dough begins to come together. Scrape onto a lightly-floured surface.
3. Knead for 10 mins or so. Adding only a little extra flour at a time to keep it from sticking to you or the counter. You want a nice soft dough. It should not be hard to knead at all! This was one of the easiest breads I have kneaded!
4. Coat a mixing bowl with oil or butter. Place the dough in the bowl and turn to coat with oil. Cover the bowl and let rise for 4-12 hrs (sourdough starter alone) or 3-5 hrs if you use a combination of yeast and starter. I added about 1 tsp of yeast and let it rise for about 4 hours.
5. Butter a 9×13 pan
6. Divide each piece into 12 equal pieces, each of which should be 50-55 grams (1.75-2.00 oz). You may have more or less pieces depending on total amount of flour you added.
7. Press each piece of dough into a disc, gather the edges and pinch them together. Place each ball pinched-edge down in the prepared pans.
8. Cover the pans and let rise for another 3-9 hrs (again depending on if you used starter alone or combo of starter/yeast). Mine were risen in about 2 1/2.
9. Preheat the oven to 375 for 20 minutes. Before placing the rolls in the oven, brush the tops of the rolls with beaten egg. Bake for 20 min, or until the tops are golden brown
10. Let cool on wire racks for 5 minutes. Turn out of pan and serve.
11. I served with honey-coconut “butter”. Basically just take a big scoop of coconut oil and a few tablespoons of honey (raw is best!) and whisk or beat together. You may need to pop it in the fridge for a few to harden it back up if you got the oil to warm. Enjoy!
*A few notes from my experience: Everything looked fantastic until I brushed the tops of the rolls with the egg. My rolls “fell”. Thus, I think I will be skipping this step in the future. You could easily rub a little button on them when they come out of the oven to soften them (that’s what the egg wash does). However, I don’t even think its really necessary. These rolls were very very soft and fluffy! I also forgot to add the egg to the dough-I am not certain what difference it made but next time I might try adding it just to see. However, they were excellent without the egg in the dough, so if you don’t want to mess with that-don’t! Finally, I used spelt flour which may have caused my “falling” dough since that is quite characteristic of spelt, but spelt imparts such a lovely flavor. Feel free to use any kind of whole wheat flour. My plan is to slowly convert these to 100% whole wheat, but we will see!
Sorry I don’t have a picture for you. I ate them all to quickly. Oops! Plus they weren’t as pretty as the pictures. I gotcha next time.