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Whole wheat honey rolls

February 27, 2010

The whole wheat flour and honey in these rolls make them sweet and nutty.

  • 3 Cups whole wheat bread flour
  • 1 1/2 teaspoons coarse sea salt
  • 1/2 Cup warm milk
  • 1/4 Cup honey
  • 2 Tablespoons melted butter
  • 1 1/2 Cups sourdough starter (white/wheat)
  • 1/2 Cup rye starter (or your desired combination to give you 2 cups total)

Mix the sourdough starters with the milk, butter, honey, and sea salt.  Add flour 1/2 Cup at a time until it becomes difficult to mix with a spoon.  Turn onto floured surface and knead in as much remaining flour to get a smooth dough.  Let the dough rest 10-15 minutes.  Knead until good gluten development is evident (pinch the dough and pull gently; longer strands of dough are good gluten development.  If it tears off instead of stretching away, knead a little longer).  Let rise until doubled.  Punch down.

Divide in half and half again.  Makes four very large dinner rolls this way.  Or divide in half again, making eight normal sized rolls.  For knotted rolls, roll the dough between your hands into a log and then into a long snake on the counter.  Form a very open hole and loop one end through.  Brush rolls with an egg white wash (egg white beaten with a tablespoon of water) and sprinkle on sesame seeds or poppy seeds, if desired.  Bake at 400°F until toasty on top and hollow-sounding when tapped on the bottom.

Let cool somewhat before serving, if you can.

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