Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 43% whole wheat bread rolls. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
43% Whole Wheat Bread Rolls is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. 43% Whole Wheat Bread Rolls is something that I’ve loved my entire life.
These Bread Machine Rolls are soft, buttery rolls that are perfect every time! Use whole wheat or all-purpose flour, a bread machine or a stand mixer! *Stand mixer instructions are included down with the recipe. How many jokes about buns is an appropriate number in one post?
To get started with this particular recipe, we have to first prepare a few components. You can have 43% whole wheat bread rolls using 8 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make 43% Whole Wheat Bread Rolls:
- Take 160 grams ●Bread (strong) flour
- Prepare 100 grams ●Whole wheat flour (superfine grind)
- Prepare 20 grams ●Whole wheat flour (graham flour)
- Prepare 8 grams Sugar (roasted sugar)
- Get 4 grams Natural salt
- Make ready 4 grams Dry yeast
- Take 1 tbsp Olive oil
- Take 180 to 190 ml Water
To prepare whole wheat bread rolls, grease a baking tray with oil and keep aside. These rolls are always served for our Thanksgiving meal. Leftover (day old) rolls make perfect croutons or breadcrumbs. This easy recipe is from my Welbilt bread machine manual.
Steps to make 43% Whole Wheat Bread Rolls:
- Put the ingredients in a bread machine in the listed order. Add the dry yeast into the yeast compartment, and start the “dough-only” program! (In the summer knead the dough with the lid open.)
- After the 1st rising is complete, take the dough out onto a lightly floured work surface and divide it into 8 pieces (each piece should weigh about 60g).
- Round off each piece of dough, trying not to touch the cut edges. Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
- Press the dough down with your palms to deflate. Dust with flour and turn them over, and form into thin rolls as shown in the photo.
- Cover with a tightly wrung out moistened kitchen towel, and leave to rise again (2nd rising) – about 40 minutes at 30 to 35°C. During the summer you can do this at room temperature!
- When the rolls have doubled in volume they’re ready to bake! Start preheating the oven about 5 to 10 minutes before the dough has finished rising.
- Mist the dough with water, optionally dust with flour, and slash the tops with a sharp knife.
- Bake at 190 °C for 12 minutes and they’re done! If you turn the baking sheet around 3 minutes before the end of the baking time, there won’t be any unevenness in the finish.
- Light and airy. The more you chew on these, the more you can taste the delicious flour.
- If your timing is off after kneading the dough, you can delay the rise and adjust your schedule a bit by putting the dough in the vegetable compartment of your refrigerator.
- This time, after I finished kneading the dough, I rounded the dough off, put it in an oiled bowl, covered the bowl with plastic and left it in the vegetable compartment for its 1st rising.
- 2 and a half hours later, test the dough with a finger. If the hole it makes remains, it’s good to go. Proceed from Step 2 above.
- Be sure to always test the rise with your finger! Poke in a moistened finger, and take it out slowly. If the hole remains the dough has risen enough. If the hole fills back in it needs more time.
- All kinds of sandwiches . Ham + coleslaw + tomato; scrambled eggs + spinach + cheese; sautéed carrots.
- Try using 15 g of honey dissolved in the water instead of the sguar. Please weigh the water with the honey in it. The honey version of this bread is even lighter!
The molasses and honey give the rolls a delicious, but not overly sweet taste. When you bake your own bread at home, you know everything that goes into it – no artificial preservatives or chemical Mix in whole wheat flour with a large wooden spoon, or use a stand mixer. Add enough unbleached flour to make a soft dough (you may need more. One of the best things about crescent rolls is just how pretty they are– and they I also added a couple of tablespoons of vital wheat gluten to improve the bread’s structure and rise. If you do not have the vital wheat gluten, replace a cup of the flour with bread flour.
So that is going to wrap it up with this exceptional food 43% whole wheat bread rolls recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
Source : https://www.cookpad.com