A ten­der and fluffy al­ter­na­tive to plain white din­ner rolls

The Peterborough Examiner - - Arts & Life - AMER­ICA’S TEST KITCHEN

GOOD HONEY-WHEAT

din­ner rolls have the soft­ness of white rolls, with sat­is­fy­ing heft and a nutty whole-wheat flavour that’s com­ple­mented by a touch of flo­ral sweet­ness.

To boost the honey flavour, we used 6 ta­ble­spoons in­stead of the 2 ta­ble­spoons that many recipes call for. As a bonus, the liq­uid honey hy­drated the dough fur­ther and con­trib­uted soft­ness.

And to make sure the flavour came through loud and clear, we brushed the warm baked rolls with honey but­ter. With this fin­ish­ing touch, our fluffy, pleas­antly sweet, nutty-tast­ing rolls re­ally earned their honey-wheat ti­tle.

Honey Wheat Din­ner Rolls

Makes 15 serv­ings

2 1⁄2 cups (13 3⁄4 ounces) whole-wheat flour

1 3⁄4 cups (8 3⁄4 ounces) all-pur­pose flour

2 1⁄4 tea­spoons in­stant or rapid-rise yeast

2 1⁄4 tsp salt

1 3⁄4 cups (14 ounces) whole milk, room tem­per­a­ture

6 ta­ble­spoons (4 1⁄2 ounces) plus 1 tsp honey

5 tbsp (2 1⁄2 ounces) un­salted but­ter, melted

1 large egg, room tem­per­a­ture

1 large egg, lightly beaten with 1 tbsp wa­ter and pinch salt

Start to fin­ish: 4 1/4 to 5 1/4 hours; ris­ing time: 2 1/2- 3 1/2 hours; bak­ing time 25 min­utes. Key equip­ment: 13-by 9-inch bak­ing dish, pas­try brush.

Whisk whole-wheat flour, allpur­pose flour, yeast and salt to­gether in bowl of stand mixer. Whisk milk, 6 ta­ble­spoons honey, 4 ta­ble­spoons melted but­ter, and egg in 4-cup liq­uid mea­sur­ing cup un­til honey has dis­solved.

Us­ing dough hook on low speed, slowly add milk mix­ture to flour mix­ture and mix un­til co­he­sive dough starts to form and no dry flour re­mains, about two min­utes, scrap­ing down bowl as needed. In­crease speed to medium-low and knead un­til dough is smooth and elas­tic and clears sides of bowl but sticks to bot­tom, about eight min­utes.

Trans­fer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 sec­onds. Place dough seam side down in lightly greased large bowl or con­tainer, cover tightly with plas­tic wrap and let rise un­til dou­bled in size, 90 min­utes to two hours.

Make foil sling for 13-by-9-inch bak­ing dish by fold­ing two long sheets of alu­minum foil; first sheet should be 13 inches wide and sec­ond sheet should be 9 inches wide. Lay sheets of foil in dish per­pen­dic­u­lar to each other, with ex­tra foil hang­ing over edges of dish. Push foil into cor­ners and up sides of dish, smooth­ing foil flush to dish, then spray foil with veg­etable oil spray.

Press down on dough to de­flate. Trans­fer dough to clean counter and stretch into even 15-inch log. Cut log into 15 equal pieces (about 2 1/2 ounces each) and cover loosely with greased plas­tic. Work­ing with one piece of dough at a time (keep re­main­ing pieces cov­ered), form into rough ball by stretch­ing dough around your thumbs and pinch­ing edges to­gether so that top is smooth. Place ball seam side down on clean counter and, us­ing your cupped hand, drag in small cir­cles un­til dough feels taut and round.

Ar­range dough balls seam side down into five rows of three in pre­pared dish, cover loosely with greased plas­tic and let rise un­til nearly dou­bled in size and dough springs back min­i­mally when poked gen­tly with your knuckle, one hour to 90 min­utes. (Un­risen rolls can be re­frig­er­ated for at least eight hours or up to 16 hours; let rolls sit at room tem­per­a­ture for one hour be­fore bak­ing.)

Ad­just oven rack to lower-mid­dle po­si­tion and heat oven to 350 F. Gen­tly brush rolls with egg mix­ture and bake un­til golden brown, 25 to 30 min­utes, ro­tat­ing dish half­way through bak­ing.

Com­bine re­main­ing honey and melted but­ter in bowl. Let rolls cool in dish for 15 min­utes. Us­ing foil over­hang, trans­fer rolls to wire rack and brush with honey mix­ture. Serve warm or at room tem­per­a­ture.

Per serv­ing: 211 calo­ries; 54 calo­ries from fat; 6 grams fat (3 g sat­u­rated); 42 mil­ligrams choles­terol; 372 mg sodium; 35 g car­bo­hy­drate; 3 g fi­bre; 9 g su­gar; 6 g pro­tein.

CARL TREM­BLAY THE AS­SO­CI­ATED PRESS

These fluffy, pleas­antly sweet, nutty-tast­ing din­ner rolls are given a fi­nal brush of honey but­ter.

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