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