Whole Wheat Sandwich RollsPosted: March 24, 2009
I wanted to change up our bread for the week. I found this recipe on Rose’s Recipes and found this recipe to come together very easily and it rose very well. I was happy with the results and they were great with our lunches! They were soft, fluffy, and flavorful. These are a perfect addition to our lunches and will now make it into our bread rotation more often!
Yield: 16 rolls
1 1/2 cups warm water
1 1/2 T active dry yeast (1 1/2 packages)–use a little less with instant yeast
2 T brown sugar
3/4 cup warm milk
4 T butter, melted
1 T salt
2 T raw sesame seeds
1 1/2 cups whole-wheat flour
4 -4 1/2 cups unbleached, all-purpose flour or bread flour
Pour the water in a small bowl. Sprinkle the yeast and a pinch of brown sugar over the surface of the water. Stir to combine and let stand at room temperature until foamy, about 10 min.
In a large bowl, using a whisk, combine the milk, butter, brown sugar, salt, seeds, and whole-wheat flour.
Beat hard until smooth, about 3 min.
Add yeast mixture and the unbleached flour, 1/2 cup at a time.
Turn the dough out onto a lightly floured surface. Knead for about 5 min., dusting with flour only as needed, to make a smooth, soft, slightly sticky dough.
Place the dough in a greased deep bowl. and cover the plastic wrap.
Let rise until doubled in bulk, 45 min. to 1 hour.
Gently deflate the dough. Turn out onto a lightly floured surface.
Grease or parchment-line 2 baking sheets.
Divide the dough into 16 equal portions and shape each into an oblong oval.
Place the rolls 2 inches apart on the baking sheet, cover, and let rest until puffy and almost double, about 30 minutes.
Brush with the egg glaze.
Preheat oven to 375 degrees.
Bake rolls for 20-25 min. or until lightly browned.
Egg glaze: 1 large egg mixed with 1 T milk