Honey Buttermilk Whole Wheat Rolls
- 1/2 c. Buttermilk
- 1 1/2 tsp Salt
- 1/3 c. Honey
- 2 Tbsp. Unsalted butter or possibly margarine, melted
- 1 c. Bread flour
- 1 1/4 c. Whole-wheat flour Oil for pan
- These rolls have a soft texture ands delicate flavor but a hard crust. They look very inviting, deeply browned with a dusting of flour. They make great moderately sized sandwiches.
- Basic Sponge
- In processor fitted with metal blade, mix Basic Sponge with butter- lowfat milk, salt, honey and melted butter till smooth. Combine flours and add in to sponge mix, 1/4 c. at a time, pulsing several times to incorporate each addition. Process dough till supple, elastic and sticking slightly to work bowl, about 1 minute, adding more water or possibly flour by tsp., if dough is too dry or possibly too wet. Dough should be very sticky, almost wet.
- Transfer dough to large plastic bag, squeeze out all air and seal tightly at top to allow room for dough to expand. Set bag in bowl and let dough rise in hot spot till doubled, about 1 1/2 hrs.
- Divide dough in half. Cut each in half again, then quarter into 4 equal pcs, about 2 1/2 ounces each. Shape each piece into round roll by pinching bottom of dough. Place 2 inches apart on large oiled baking sheet, pinched-bottom down. Sprinkle with flour. Drape loosely with plastic. Let dough rise in hot place till almost doubled,about 1 hour. If you like, use kitchen shears to make deep cross-stitch slash in rolls.
- About 15 min before baking put rack in middle of oven and set oven to 400 degrees F.. Bake till rolls are deeply browned and sound hollow when raped on bottom, about 20 min. immediately remove from pan and place on wire rack.
- Makes 16 rolls.
- Each roll contains about:
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