Wholewheat Rolls Recipe
Ingredients
| Whole-wheat flour | 3 Pound | |
| Sugar | 1 1/4 Teaspoon | |
| Active dry yeast | 4 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Honey | 1 Tablespoon |
Directions
Put the flour into a bowl in a warm place.
Stir the sugar and yeast into 1 1/2 cups tepid water.
Leave in a warm place until frothy.
Combine 3 cups tepid water with the salt and honey.
Make a well in the center of the flour and add the yeast and honey mixtures.
Mix together, then turn out onto a floured work surface and knead well for 7-10 minutes.
Divide the dough in half, then each half in half again, and so on until you have 24 pieces of dough.
This way you end up with equal-sized rolls! Roll each piece of dough into a ball shape, and flatten it slightly with the palm of your hand.
Put each roll on a baking sheet.
Leave to rise, covered with a dishtowel, until the rolls have doubled in size.
Bake in a preheated 425° oven for 10-12 minutes, until the rolls are golden brown and sound hollow when you tap the bottoms.
Cool on a wire rack in a warm place.
Stir the sugar and yeast into 1 1/2 cups tepid water.
Leave in a warm place until frothy.
Combine 3 cups tepid water with the salt and honey.
Make a well in the center of the flour and add the yeast and honey mixtures.
Mix together, then turn out onto a floured work surface and knead well for 7-10 minutes.
Divide the dough in half, then each half in half again, and so on until you have 24 pieces of dough.
This way you end up with equal-sized rolls! Roll each piece of dough into a ball shape, and flatten it slightly with the palm of your hand.
Put each roll on a baking sheet.
Leave to rise, covered with a dishtowel, until the rolls have doubled in size.
Bake in a preheated 425° oven for 10-12 minutes, until the rolls are golden brown and sound hollow when you tap the bottoms.
Cool on a wire rack in a warm place.
Chef
