Perfect with soup, stews or burgers
Ingredients
2 cups whole wheat flour
1/2 cup white wheat flour or any light bread flour
1 tsp instant or dry active yeast
1 tsp salt
1 1/4 cups hot tap water (up to 130° F)
Instructions
In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
Cover with plastic wrap & let stand on counter top for 2 hours (I usually put it in an oven and turn on the light which warms the oven but does not heat it)
After 2 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface and using a scraper fold over a few times (approx 12 times), adding enough flour so it doesn’t stick (I use rice flour for this)
Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball
Place on parchment paper and cover with a dish towel
Let stand at room temperature for 30 min. They will puff up but will not double in size.
Place a baking sheet (without rolls on it) on the bottom rung of oven and heat oven to 450ºF while rolls are rising
After 30 min/when oven has reached 450º slide parchment sheet with rolls onto the hot baking sheet and
Bake for 20-25 min until brown and a toothpick comes out clean when testing
Notes
Makes 8 rolls
You can use all whole wheat flour but they do not rise as well
Be careful not to bake too long as the crusts can get rather hard
If you only have an hour for the dough to rise follow the same recipe but just add another 1/2 tsp of yeast
To Freeze: Once baked & cooled, they freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They’ll be even more crispy than first-baked!
Adapted from and thanks to #jennycancook
Quick Crusty Rolls
Perfect with soup, stews or burgers
Ingredients
2 cups whole wheat flour
1/2 cup white wheat flour or any light bread flour
1 tsp instant or dry active yeast
1 tsp salt
1 1/4 cups hot tap water (up to 130° F)
Instructions
In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
Cover with plastic wrap & let stand on counter top for 2 hours (I usually put it in an oven and turn on the light which warms the oven but does not heat it)
After 2 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface and using a scraper fold over a few times (approx 12 times), adding enough flour so it doesn’t stick (I use rice flour for this)
Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball
Place on parchment paper and cover with a dish towel
Let stand at room temperature for 30 min. They will puff up but will not double in size.
Place a baking sheet (without rolls on it) on the bottom rung of oven and heat oven to 450ºF while rolls are rising
After 30 min/when oven has reached 450º slide parchment sheet with rolls onto the hot baking sheet and
Bake for 20-25 min until brown and a toothpick comes out clean when testing
Notes
Makes 8 rolls
You can use all whole wheat flour but they do not rise as well
Be careful not to bake too long as the crusts can get rather hard
If you only have an hour for the dough to rise follow the same recipe but just add another 1/2 tsp of yeast
To Freeze: Once baked & cooled, they freeze beautifully. To re-crisp, place frozen rolls directly on the oven rack in a preheated 325° F oven for 10-12 minutes. They’ll be even more crispy than first-baked!
Adapted from and thanks to #jennycancook