
Things at our house have been crazy - we've been traveling to and fro quite a bit, but thankfully, we're home for a while now. I haven't had much time to be in the kitchen at all lately, and since the heat index has been 100 or higher for the last couple of weeks, I haven't wanted to cook anything.
After one of our farmer's market trips a couple of Saturdays ago, I decided to try a new wheat roll recipe with some of the fresh flour I'd bought. They were great alongside our veggie dinner, and I'll probably make them often.
Wheat Rolls
1/4 cup orange juice
4 Tbps unsalted butter, cut into 6 pieces
3 Tbsp honey
2 cups whole wheat flour
1 cup unbleached AP flour
1 1/4 tsp salt
Heaping 1/2 cup dried potato flakes
1/4 cup nonfat dry milk
2 1/4 tsp instant yeast
2-3 Tbps unsalted butter, melted (for topping)
Combine all dough ingredients, and mix and knead them (by hand, mixer, or bread machine) until you have a medium-soft, smooth dough. Cover and allow to rise until quite puffy (not necessarily doubled), 1-2 hours.
Lightly grease a 9x13, 11-inch square, 12-inch round, or similar sized pan.
Gently deflate the dough, and transfer it to a lightly greased work surface. Divide into 16 pieces. Shape each piece into a ball. Place the balls into the prepared pan, spacing evenly; they won't touch one another. Cover the pan lightly with greased plastic wrap, and let rise for 1 1/2 - 2 hours. They'll become very puffy and reach out to touch one another. While the rolls are rising, preheat the oven to 350 degrees.
Uncover and bake the rolls until they're a mahogany-brown on top, but lighter colored on the sides, 18-20 minutes (book recommends 23-25 minutes, but that was too long). Remove from oven, and after 2-3 minutes, carefully remove to rack. Brush the hot rolls with melted butter. Serve warm or at room temp.
