Tuesday, May 27, 2014

honey whole grain rolls

These whole grain beauties are delicious and perfect for a variety of used like pulled pork, hamburgers, sandwiches, and dinner rolls. I used a combination of kamut and spelt flour and the texture and flavor was perfect. You can also use all of one kind.  Kamut and spelt are both ancient grains. Kamut has a rich buttery flavor while spelt has more of a nutty taste. Although related to durum wheat, they are far more nutritionally sound being organic and not over processed or refined. Although the grain does contain some gluten, many people sensitive to traditional wheat are able to tolerate these grains. They have more protein, higher vitamin and fiber content, and a higher lipid to carb ratio which produces greater energy. These are quite easy to make but require waiting for the dough to rise a few times.

makes 24 dinner rolls or 12 larger buns


1/4 cup very warm (not hot) water
1 Tbsp active dry yeast
1/2 tsp. honey
2 cups filtered hot water (105º-115ºF)
1/3 cup melted butter or coconut oil
1/2 cup honey
2 tsp. sea salt
7-8 cups whole grain flour (I used equal parts Kamut and spelt)

1. Proof yeast by mixing the 1/4 cup warm water, yeast, and 1/2 tsp. honey in a small bowl. Let sit for 5 minutes.
2. In a large mixing bowl, combine the hot water, melted butter or coconut oil,  honey and salt.
Add 3 cups of flour and mix well. Then add yeast mixture and mix well again. Add some of the remaining flour until dough is thick enough to turn out onto well-floured surface.
3. Knead for about 10 minutes, adding more flour until dough is smooth and begins to resist kneading (if you push dough in with your fist or finger it will spring back at you).
4. First rise: lightly grease large bowl, shape dough into a ball and turn it a few times to coat. Cover with cloth and let sit in a warm place until it doubles is size, usually about 60-90 minutes (it works well to have the bowl sitting in a larger bowl or pan of hot water).  
5. Second rise: punch down dough gently, turn it around and reshape into a ball. Cover and let rise again until doubled, about 45-60 minutes.
6. Punch down dough gently again, then take out and place on well-floured surface and let sit covered with cloth for 10-15 minutes.
7. Grease pans (I used a couple 9x13s) and preheat oven to 350º
8. Shape the buns: Divide dough in half (each half will make 6-12 buns depending on how large you want them to be). Smooth dough into a thick roll and pinch off pieces. Form a circle with your thumb and pointer finger then push dough though and pinch off bottom to form a round smooth bun.
9. Cover pans with cloth and allow to rise again until they are just a little bit smaller than desired (since they will continue to rise slightly in oven), 10-40 minutes.
10. Bake for 25-30 minutes until just golden on top. Remove from oven and flip onto wire racks to cool.

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