Honey Wheat Pull-Out Rolls

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,

Ingredients:

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.

Wheat-Oat-Flax Buns

Easy to whip up theses tender rolls which are high in fiber and a great whole-grain alternative for your white breads. If you are worried about the bitterness from using the whole wheat flour, that's where our orange juice comes into picture. Feel free to use all whole wheat flour and make sure you increase the amount of orange juice as it mellows any potential bitterness and you are good to go.

Ingredients:

2 cups Unbleached Bread Flour

1 cup white Whole Wheat Flour

1/2 cup Old-fashioned rolled Oats

1/2 cup Whole Flax meal

1/4 cup Canola Oil

1/4 cup Orange juice

3 tbsp Honey

1 large Egg Yolk

2 1/2 tsp Instant Yeast

1 1/2 tsp Salt

3/4 to 7/8 cup Lukewarm Water**

1 Egg White, for topping

Rolled Oats, for topping

**Use the greater amount of liquid in winter or in drier climates; lesser amount in summer, or in a humid environment.

 How to:

• Beat the egg white with 1 tbsp of water and keep aside.
• Add the dry ingredients together; bread flour, wheat flour, oats, flax meal, yeast and salt.

• Add the wet ingredients together; canola oil, orange juice, honey, egg yolk and water.

• Pour the wet ingredients over the dry ingredients and mix until cohesive. 

• Let rest for 20 mins for the grains to absorb the liquid. Then start kneading by hand or mixer until the dough is soft and smooth.

• Pour 1 tbsp water at a time while kneading if the dough seems a bit dry.
• Place the dough in a greased pan and let rise for 1 1/2 hrs.

• Gently deflate the dough and divide into 12 pieces. Shapen the dough into a circle about 3" across.

• Place the buns on a parchment paper and let rise for 90 mins, until doubles again.

• Preheat the oven to 350 degrees.
• Brush the buns with egg white mixture and sprinkle with oats.

• Bake the buns for 20 mins or until golden brown and transfer to a cool rack.

• Serve warm slathered with butter or with tea, just the way my hubby prefers.

Whole Wheat Slider Buns

Whole wheat breads are generally good for our health as it contains vitamins, minerals and protein when compared to breads made from refined white flour. Here, i have used white whole wheat flour which are milled from white spring wheat rather than using the whole wheat flour milled from red wheat. This wwwf bread do not taste bitter and has the taste similar to that of refined flour. As this flour lacks certain compounds that is found in traditional whole wheat flour, you have to knead longer to develop the adequate gluten. Other than that it is a bun to slather the butter on or to make your fav burger or just as a side for a hearty soup. 
Thanks to SnoWhite from Joyinmykitchen for this wonderful recipe. And here it goes,

Ingredients:

3 + 1/4 cups white Whole Wheat flour (wwwf)

1/4 cup Sugar

1/3 cup Oil

1 1/2 tbsp Active Yeast

1 cup + 1tbsp Warm Water

1tsp Salt

1 Egg, for brushing

How to:

• Line a baking sheet with parchment paper and keep aside.
• Dissolve the yeast in the warm water and let sit for 5 mins or until foamy.

• Add the sugar and oil to the yeast mixture, and mix well.

• In a big bowl with flour, add salt, mix well and pour the sugar-yeast mixture slowly and start to knead.

• Once the dough comes together, transfer'em onto a flat surface and knead for 6-8 mins or until smooth.

• Grease a bowl, place the dough and let sit for 15-20 mins in a warm place.

• Now, shape the dough into a log and cut into 12 equal pieces.

• Take each piece, shape and smooth the dough in between your palms and place it on the baking sheet.

• Shape the rest of the dough pieces, cover it with a towel and let rest in a warm place for 20 mins to rise.
• Brush the top with a beaten egg and bake for 8 mins or until golden brown.

• Transfer'em onto a cooling rack and cool completely before storing.

• Serve as a mini burger with your favorite stuffing.

Weston 83-2011-W 3 Slider Mini Burger Press