Whole Wheat Rolls

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Whole Wheat Rolls
Makes 16 pieces + 1 from the remaining trimmed dough.

Butter:
3 tablespoons softened butter
1/2 teaspoon garlic powder, adjust
1/2 teaspoon salt, adjust.
Mix the ingredients until smooth. set aside until ready to use.

Dough:
260 grams Whole Wheat Flour
125 grams Whole Purpose Flour
7g Instant Yeast
25 grams (2 tablespoons) Sugar
3 g (1/2 teaspoon) salt, separated from the yeast.
1 large egg, room temperature
30 ml (2 tablespoons)
Extra butter to brush after baking.

In a mixing bowl: whole wheat flour, all-purpose flour, yeast, sugar, salt. Stir.
Add the room temperature egg, oil, and warm milk (we might add a little at a time while adjusting).
Stir until combined and cover until doubled.
Put on the floured work surface and shape into a ball. Divide into 4 and form balls.
Roll out the dough into a circle about 25 cm in diameter. Sprinkle with flour to prevent sticky.
With the help of a rolling-pin, move the thin dough to another place while rolling the next dough.
Brush away the excess flour on the dough.
Separate the butter mixture into 3 parts.
Spread butter mixture on the thin dough, cover with another dough and repeat the process.
Put the last dough on top and smooth evenly using a rolling pin.
Trim the dough at the edge. Divide the dough into 16, brush away the excess flour.
Roll up each slice of dough into a croissant shape. We can spread or fill the dough with more butter or filling.
Shape the remaining dough from the trimmed dough at the edge (don’t waste food).
Cover for 30 minutes or longer. Dab with room temperature milk.
Bake at 180°C preheated an oven, for 30 minutes. Dab with butter while they still warm.

Soft and flaky when still warm, at room temperature will be slightly dry. Homemade bread easily dry or hard, store in a plastic storage bag or wrap in foil. Great to serve with soup or make sandwiches.

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