Description
Homemade dinner rolls with rustic appeal. Made from scratch and the perfect addition to soup or stew. So delicious!
Ingredients
Units Scale
- 1 1/2 cups plus 1 tablespoon water (12 1/2 ounces, room temperature)
- 1 1/2 teaspoons instant or rapid-rise yeast
- 2 teaspoons honey
- 3 cups plus 1 tablespoon bread flour (16 1/2 ounces, plus a bit extra, see notes)
- 3 tablespoons whole-wheat flour (about 1 ounce)
- 1 1/2 teaspoons table salt
Instructions
- In the bowl of a stand mixer, blend water and yeast. Add honey and whisk quickly, not allowing the honey to stick to the bottom of the bowl. Add the bread flour, and the whole wheat flour. Mix on low speed until dough comes together, about 3 minutes. Cover tightly with plastic wrap and let sit for 30 minutes.
- Remove the plastic wrap, and sprinkle the dough evenly with salt. Knead on low speed for about 5 minutes. Scrape down bowl with greased spatula as necessary. Increase the speed to medium and knead for about 1 more minute, until the dough is smooth. It will still be sticky. If it’s too sticky, add 1-2 tablespoons of flour and mix again for 1 minute.
- Transfer dough to a large greased bowl; cover tightly with plastic wrap. Let rise until doubled, about 1 hour.
- Fold the dough over itself once. To do this just gently lift and fold the edge of the dough towards the middle. Rotate bowl and fold again. Cover again and let rise until doubled, about 30 minutes.
- Repeat the folding process as listed just above. Cover and let rise again until doubled, about 30 minutes.
- Prepare 2 round cake pans by greasing with non-stick cooking spray.
- Move the dough to a floured surface. Sprinkle with flour. Use a bench scraper to divide dough in half. Stretch each half into 16 inch log. Cut each log into 8 pieces. You now have 16 pieces. Dust each piece of dough with flour.
- Using floured hands, roll each piece between your palms, coating it with flour. Place in greased baking pans. Eight rolls will fit into each pan. Place one in the center and seven on the outside ring.
- Cover pans loosely with plastic wrap, let rise until doubled, about 30 minutes.
- Prepare oven by preheating to 500F.
- Remove plastic wrap. Dough is ready when it springs back from the touch of your finger. Spray gently with water mist. Put in the oven and bake for 10 minutes until the tops are brown.
- Remove from the oven. Lower oven temperature to 400F.
- Invert rolls onto the baking sheet. When cool enough to handle, separate, turn right side up, and arrange without touching on the baking sheet. Continue to bake for about 10-15 minutes or until deep golden brown.
- Transfer to cooling rack to cool for about 1 hour.
Notes
Please NOTE:
This is a sticky dough. This is NOT a recipe you’ll want to keep adding flour to. Keep your hands floured as you work with handling the dough.
You will need a bit extra flour for shaping the rolls as well.
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Bread
- Cuisine: American