Guest post from Bakergirl Creations: Whole Wheat Honey Rolls
Fall is upon us here in the Pacific Northwest. We have nothing to complain about. Our summer has been memorably wonderful. But the air has turned. There is a chill in the morning and in the evenings. It gets dark now around 8:00 pm or so. Much of the garden’s bounty is ready to be harvested: tomatoes, carrots, beets, tomatoes, potatoes, onions and leaks in a month or so. It’s this time of year that often excites me in the kitchen.
With the cool of the evenings we are turning to warmer and a little heartier of foods – the nature of autumn right? Last weekend I stewed up some Pumpkin and Shrimp Bisque and wanted to serve some delicious warm bread with it. I was going to make a foccacia, however it was a two day recipe and I wasn’t that organized. So I looked through some of my favourite blogs and remembered that Annie at Annie’s Eats has a honey yeast dinner roll she swears by. Looking at the recipe I tweaked it a little. Moved it to whole wheat, and added a little savoury to the sweetness. To play with the sweet and savoury of the bisque. They were great! The recipe resulted in 12 buns, too many for us. But I am sure you could freeze them once they had cooled from the oven.
I highly recommend these! EASY and super, super tasty! Happy baking.
Honey Yeast Rolls
Ingredients:
1 package instant yeast
1 cup warm water (105°-115° F)
¼ cup honey
3 tbsp. canola oil
1 ¼ tsp. salt
1 egg, lightly beaten
4 cups whole wheat bread flour
(2 tbsp water just in case)
vegetable cooking spray
1 tbsp. butter, melted
1 tbsp honey
1 tsp each coarse salt, cracked black pepper, sesame seeds and poppy seeds
Directions:
1. In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.
2. Add the honey, oil, salt, and egg and mix well.
3. Add 3 cups of the flour and mix until the dough comes together in a sticky mass.
4. With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough. At this point, you might need to add a little water if it is too dry.
5. Switch to the dough hook, and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.
6. Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat.
7. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours. I find the microwave is a great place to do this.
8. Turn the dough out onto a lightly floured surface and knead for 30 seconds.
9. Cover and let rest for 10 minutes.
10. Punch the dough down and divide into 12 equal portions.
11. Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly. You may need to need to use two 9” round cake pans if you don’t have anything larger.
12. Cover and let rise in a warm, draft-free place for 40 minutes.
13. Meanwhile, in a small ramekin combine the salt, sesame seeds, poppy seeds and pepper, set aside.
14. Preheat oven to 400°
15. Mix together the melted butter and honey, and brush lightly over the tops of the rolls.
16. Sprinkle the seed and spice mixture on top of buns just before placing in the oven.
17. Bake at 400° for 13-15 minutes or until lightly browned. Serve warm or at room temperature.
Source: adapted from Annie’s Eats
Guest post from Bakergirl Creations
Tags: annie's eats, Bakergirl Creations, whole wheat honey rolls