Fresh Milled Flour Dinner Rolls
Soft, fluffy, old-fashioned dinner rolls made with freshly milled wheat for rich flavor, tender crumb, and nourishing whole-grain goodness.
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Servings: 12 rolls
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Equipment
- 1 Large bowl
Ingredients
- 3½-4 cups freshly milled soft or hard white wheat flour
- 1 cup warm milk or water
- 2¼ teaspoon active dry yeast
- ¼ cup honey or maple syrup
- ¼ cup melted butter or olive oil
- 1 large egg
- 1 teaspoon sea salt
- Extra melted butter for brushing tops
Instructions
- In a large bowl, combine warm milk, honey, and yeast. Let sit 5–10 minutes until foamy.
- Add melted butter, egg, salt, and 2 cups of fresh milled flour. Mix until smooth.
- Gradually add remaining flour until a soft, slightly tacky dough forms.
- Knead 6–8 minutes by hand or mixer until elastic and smooth.
- Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled.
- Divide into 12–15 equal pieces and shape into smooth balls.
- Place in a greased baking dish, cover, and let rise 30–45 minutes until puffy.
- Bake at 375°F (190°C) for 18–22 minutes, until golden.
- Brush warm rolls with melted butter and serve.
Notes
* Soft white wheat makes lighter rolls; hard white wheat makes heartier rolls.
* Allow dough to rest 10 minutes before kneading to hydrate the bran for a softer crumb.
* For extra tenderness, replace half the liquid with warm milk.
* Allow dough to rest 10 minutes before kneading to hydrate the bran for a softer crumb.
* For extra tenderness, replace half the liquid with warm milk.
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