RUSTIC DINNER ROLLS

Serves: 16

3 cups (750 mL) bread flour 3 tbsp (45 mL) whole-wheat flour

1 1/2 tsp (7.5 mL) instant or rapid-rise yeast

1 1/2 cups (375 mL) plus 1 tbsp (15 mL) water, room temperature

2 tsp (10 mL) honey

1 1/2 tsp (7.5 mL) salt

1. Whisk bread flour, wholewheat flour and yeast together in bowl of stand mixer. Whisk water and honey together in 4-cup (1-L) liquid measuring cup until honey has dissolved.

2. Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl and hook as needed. Cover bowl tightly with plastic wrap and let dough rest for 30 minutes.

3. Add salt to dough and mix on low speed for 5 minutes. Increase speed to medium and knead until dough is smooth and slightly sticky, about 1 minute. Transfer dough to lightly greased large bowl or container, cover tightly with plastic, and let rise until doubled in size, 1 to 1 1/2 hours.

4. Using greased bowl scraper (or your fingertips), fold dough over itself by gently lifting and folding edge of dough toward middle.

5. Turn bowl 90 degrees and fold dough again; repeat turning bowl and folding dough 2 more times (total of 4 folds).

6. Cover tightly with plastic and let rise for 30 minutes. Repeat folding, then cover bowl tightly with plastic and let dough rise until doubled in size, about 30 minutes.

7. Grease two 9-inch (22-cm) round cake pans. Press down on dough to deflate.

8. Transfer dough to well-floured counter, sprinkle lightly with flour, and divide in half.

9. Stretch each half into even 16-inch (40-cm) log and cut into 8 equal pieces.

10. Using your well-floured hands, gently pick up each piece and roll in your palms to coat with flour, shaking off excess.

11. Arrange rolls in prepared pans, placing one in centre and seven around edges, with cut side facing up and long side of each piece running from centre to edge of pan. Cover loosely with greased plastic.

12. Let rolls rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, about 30 minutes.

13. Adjust oven rack to middle position and heat oven to 500 F (260 C). Mist rolls with water and bake until tops are brown, about 10 minutes. Remove rolls from oven and reduce oven temperature to 400 F (205 C).

14. Carefully invert rolls out of pans onto baking sheet and let cool slightly. Turn rolls right side up, pull apart and arrange evenly on sheet.

15. Continue to bake until deep golden brown, 10 to 15 minutes, rotating sheet halfway through baking. Transfer rolls to wire rack and let cool completely, about 1 hour, before serving.