Crusty Whole Wheat Dinner Rolls

Unlike my other dinner rolls, these have a semi-hard, crusty skin yet are soft and fluffy inside. Very simple to make and no long term kneading involved.

May 3, 2021 - Makes about 18.
Mike's Crusty Dinner Rolls

INGREDIENTS

  • 3 3/4 cups all purpose flour.
  • 1 cup whole wheat flour
  • 1 package dry yeast.
  • 2 tsp salt.
  • 2 1/2 cups hot water from the tap.

METHOD

→ In a large bowl combine dry ingredients. Stir in the hot water. Mixture will be thick and sticky.

→ Cover with plastic wrap and let sit for 2-3 hours.

→ Then place dough on a well floured surface. Fold the dough over itself about 15 times, adding a bit of flour so it does not stick.

→ With a sharp knive, cut the dough into 16-18 pieces. With floured hands, shape each into a ball.

→ Place on non stick baking sheet and cover with a dish towel. Let stand at room temperature for 30 minutes. Expect them to rise slightly.

→ Preheat your oven to 450 degrees.

→ Bake for 12-15 minutes until golden brown.

CHEF's NOTES:

  • I like to turn these into poppy seed and sesame rolls by brushing a little egg white over each roll then sprinkling on the seeds just before they go into the oven.
  • Use parchment paper or a silicon baking mat over the baking pan if you have them. Helps to ensure a uniform "doneness" to the bottoms of the rolls and, of course, the rolls won't stick to the pan either.
  • If you don't have whole wheat flour, its OK to substitute with regular flour. The texture of the rolls will be slightly different, but they will taste just as good.
  • The rolls freeze well and are just as good reheated
 
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