- Exported from MasterCook
HONEY-BUTTERMILK WHOLE-WHEAT ROLLS
16 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method -- -- --
1/2 c Buttermilk
1 1/2 ts Salt
1/3 c Honey
2 tb Unsalted butter or -margarine, melted
1 c Bread flour
1 1/4 c Whole-wheat flour
Oil for pan
These rolls have a soft texture ands delicate flavor but a firm crust. They look very inviting, deeply
browned with a dusting of flour. They make great
moderately sized sandwiches.
In processor fitted with metal blade, mix Basic Sponge
with butter- milk, salt, honey and melted butter until
smooth. Combine flours and add to sponge mixture, 1/4
cup at a time, pulsing several times to incorporate
each addition. Process dough until supple, elastic and sticking slightly to work bowl, about 1 minute, adding
more water or flour by teaspoon, if dough is too dry
or too wet. Dough should be very sticky, almost wet.
Transfer dough to large plastic bag, squeeze out all
air and seal tightly at top to allow room for dough to
expand. Set bag in bowl and let dough rise in warm
spot until doubled, about 1 1/2 hours.
Divide dough in half. Cut each in half again, then
4 equal pieces, about 2 1/2 ounces each.
Shape each piece into round roll by pinching bottom of
dough. Place 2 inches apart on large oiled baking
sheet, pinched-bottom down. Sprinkle with flour. Drape
loosely with plastic. Let dough rise in warm place
until almost doubled,about 1 hour. If desired, use
kitchen shears to make deep cross-stitch slash in
About 15 minutes before baking put rack in middle of
oven and set oven to 400 degrees F.. Bake until rolls
are deeply browned and sound hollow when raped on
bottom, about 20 minutes. immediately remove from pan
and place on wire rack. Makes 16 rolls.
Each roll contains about:
231 mg sodium;
4 mg cholesterol;
31 grams carbohydrates;
5 grams protein;
grams fiber; 16% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday
March 05, 1992 Food Section By: Abby Mandel. - - - - - - - - - - - - - - - - - -