- 4 cups Powder Mill's Whole Grain Bread Flour
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 1 tablespoon honey
- 3 tablespoons dry milk or nonfat dry milk powder
- 1 1/2 cups cool water
- 1/4 cup olive oil
- 1) Into a bowl big enough to hold all ingredients, plus additional room for rising, combine all ingredients. With a wooden spoon, mix well enough that no dry patches of flour are left. Roughly 20-30 strokes. (Dough will be a little lumpy, but incorporated if you need a little more water add a bit more, one tablespoon at a time until it has no dry spots)
- 2) Next, place a towel or plastic wrap over the bowl, and let the dough rest for 30 minutes.
- 3) Give the dough 20-30 more strokes, then cover, and let it rest again for 30 minutes.
- 4) Repeat step 3 one more time (dough should be much smoother looking and less craggy by now), then cover again and let rest and rise for approximately 1 hours in a pre-heated 170 degree oven that has been turned off after it has reached temperature. This process speeds up the rise time by almost 1 hour....JUST DON'T FORGET TO TURN IT OFF!
- 5) After 1 hour, the dough will have risen, a bit, but not as much as a regular bread (remember we put the yeast in with cool water). The dough will still be slightly sticky but workable with greased or wet hands.
- 6) Now the fun part: Place the dough on a lightly floured work surface and divide it into 5-6 pieces that will be long enough to form a 6"-7" roll.
- 7) With your hands, without fully deflating the dough, gently work each piece into a log about 6"-7" long and 1/2" high. Keep your hands wet or oiled so you won't end up with a sticky mess on your hands.
- 8) Transfer the raw rolls to a parchment-lined, floured pan, spacing at least 1" apart. If they "grow" together, no problem. You can either cut or pull them apart like a hamburger bun you (gasp) buy at the store.
- 9) For the final rise, lightly spray the rolls with oil, then cover the pan(s) depending if you needed one or two pans for the rolls, with a loose towel into the pre-heated, but turned off, 170 degree oven. Let them rise until they are puffier but no where near doubled in size, 1-2 hours.
- 10) Remove rolls from preheated oven, then turn the oven onto 475 degrees to get ready to bake. While waiting for the pre-heated oven, uncover rolls and spritz each with water, or put a pan of boiling water in the oven before baking, while the oven is pre-heating. This keeps the oven moist instead of dry.
- 11) Bake the rolls for 12-15 minutes, or until until they're a golden brown (as pictured). Remove from oven, and transfer them to a rack to cool. Enjoy!
Storage: 2-5 days in the refrigerator. If preferred, re-heat in microwave for 15 seconds to soften before use.