Whole grain bread rolls
I love making bread. It isn’t too often that I get to make it, however, these whole grain bread rolls where to die for.
It has been quite a few days since my last post. Between thanksgiving, updating the recipe index list, studying and thinking of all of the Christmas gifts I have to get this year….well, time has been running out!!
I have been wanting to cook and bake more than usual but it seems that I can’t never get this wish. Oh well….I guess I will have to take it one step at a time, after all I think I have been doing quite a lot so far :-)
I hope everyone has had a wonderful thanksgiving, I sure did with the family!
These are actually the bread rolls I made for thanksgiving. It kind of became a last minute thing.
The only thing I found with these whole grain bread rolls is that I thought they were a bit dense for my taste. I don’t know if it was the fact that they didn’t have enough liquid, but I am gathering that it was because I added some extra flour that I shouldn’t have had.
I have deducted this amount of flour from the original recipe so that you don’t encounter the same problem.
I think I will be making these again and hopefully they will get better for me in consistency. Just remember that the dough needs to be wet and sort of sticky, mine wasn’t….. hence my dense bread……..edible anyhow.
Well I hope you make these rolls and if you do let me know how they worked out for you. They are really not that difficult to make, you just need some time for the rising stages, that’s all really :-)
Left pictures depicts the dough before proofing. Right picture is the dough after proofing for about 1 1/2 hours.
Here I slightly glazed the rolls with the egg yolk and sprinkle them with a bit of coarse salt and some oatmeal before baking.
…..and the end result :-)
Whole grain bread rolls
Yield: 8 rolls
Total Time:3 hours
- 1/4 cup oat bran
- 1/4 cup flax seeds
- 1/2 cup hot water
- 1/2 cup warm milk
- 3 teaspoons instant yeast
- 3 tablespoons honey
- 1 large egg
- 2 tsp gluten
- 1/3 cup old-fashioned oats
- 2 1/4 cups whole wheat pastry flour
- 1 tablespoon celtic salt
- Oil, for greasing the bowl
FOR THE TOPPING
- 1 large egg yolk
- 1 tablespoon water
- 2 tbsp. oats
- Coarse salt, for sprinkling
Combine the oat bran and flax seeds in a small bowl. Pour the hot water into the bowl and mix to moisten. Let sit until the water is absorbed, about 5 minutes.
Add the milk, yeast, and honey to the small bowl and combine. Add in the egg, oats, wheat flour, and salt to the same small bowl and combine with the other ingredients. Slowly add enough all-purpose flour to make a soft, slightly sticky and wet dough. Continue to knead.
Form the dough into a ball. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 to 2 hours. ( I did in the oven that was still a bit warm from baking previously).
Lightly coat a round baking dish with oil, I used an 8 inch pampered chef round baking pan but a 9 inch round baking pan should be fine. On a lightly floured surface, turn the dough out and divide into 8 equal pieces.
Form each portion into a ball and place the dough balls in the baking dish, spaced slightly apart so they have room to grow. Cover and let rise until puffy and nearly doubled in bulk, about 30 minutes.
Preheat the oven to 375˚ F. In a small bowl whisk together the egg yolk and water. Brush lightly over the proofed rolls. Sprinkle the unbaked rolls with oats and coarse salt. Bake until the tops are golden, about 30-35 minutes. Let cool 10-15 minutes before removing from the pan.
Adapted from here
Nutrition facts calculated based on the recipe giving 8 rolls.