This hearty, nutty and wholesome rolls would make a perfect mini sandwich for picnics and parties. The rolls are light and soft with a slight sweet bite from the honey. Usually, breads with higher whole wheat content tends be denser, but in this recipe the dough is highly hydrated with excess liquid ingredients. The stand mixer has to used for kneading such a hydrated stickier dough, else you will end up using more flour resulting in a dry bread. So go ahead and enjoy the pull-out rolls. And here goes the recipe,
3 cups Whole Wheat Flour
1 cup All purpose flour
1 3/4 cups + 1 tbsp lukewarm Milk (i use 2%)
6 tbsp liquid Honey
4 tbsp Coconut oil (or Butter)
1 large Egg
1 tbsp Active dry Yeast
2 1/4 tsp Salt
How to (Stand-mixer Method):
- Grease a 13x9 baking dish and a large bowl and keep it aside.
- Dissolve the yeast in the lukewarm milk and keep aside until foamy. (If using instant 0r rapid-rise yeast, you can add it straight to the flour. And add the milk to the honey, coconut oil (or butter) and egg mixture.)
- Mix together the honey, coconut oil (or butter) and egg.
- Mix the milk and yeast mixture to the honey and egg mixture.
- Using the stand-mixer fitted with dough hook, mix the flours, yeast and salt together.
- Slowly add the milk mixture to the flours and mix until dough comes together for a min.
- Increase the speed to a medium and knead until the dough is smooth and satiny, for 8 mins. (Don't panic, the dough will be really sticky. Do remember, 'the stickier the dough, the softer the bread'.)
- Use an oil-sprayed spatula to transfer the dough from the mixer to a greased bowl and cover it with plastic wrap.
- Let it rest for 45 mins in a warm place until doubles in volume.
- Punch the dough on a lightly floured surface and make it to a rough square.
- With a bench scraper or pizza wheel, cut'em into quarters and cut each quarter into 4 equal parts. (Now you have a total of 16 equal dough pieces.)
- Smooth each piece by pulling the edges and pinch sealing'em at the bottom.
- Place the smooth dough rolls into the baking dish arranging in 3 rows. (Arrange in a way that it has 6 rolls in the middle and 5 rolls in the top and bottom rows.)
- Let the rolls rest for 20 mins covering with a plastic wrap.
- Preheat the oven to 400 degrees and brush the rolls with the remaining 1 tbsp milk with a pastry brush.
- Bake the rolls for 18-20 mins or until golden brown, rotating half-way through baking.
- Let it cool on a wire rack for 10 mins and serve warm.
- Store it in a dry and cool place.