I started these on a Friday and they were great on Saturday when I baked them, chewy and firm – but when I reheated them on Sunday for Thanksgiving, they were too hard for me. The Thanksgiving plan was to do as much as possible ahead of time and for the most part it worked but I should have started these Saturday and baked them Sunday.
If you’re wanting soft and fluffy rolls, though, this isn’t the recipe to use!
I will definitely make these again, as they were fun and easy, but only for occasions when I know they’ll all be eaten right away.
The following recipe was adapted from Bon Appetit, November 2009 issue.
Multi-grain dinner rolls
3 cups hard whole wheat flour
1/3 cup old-fashioned oats
1/3 cup cornmeal
1/3 cup wheat bran
2-1/2 tbsp quick rising yeast
1-1/2 tsp coarse kosher salt
1 cup water
1/2 cup buttermilk
1 tbsp vegetable oil
1 tbsp honey
non stick cooking spray
1 large egg beaten with 2 tbsp water for glaze.
- Combine 3 cups flour and next 6 ingredients in a heavy duty stand mixer with paddle attachment.
- Warm 1 cup water and buttermilk in small sauce pan over low heat to 95F.
- Add buttermilk mixture, oil and honey to flour. Mix on low speed until dough forms a coarse ball (about 2-3 minutes).
- Let dough rest in bowl for 5 minutes (the dough should be sticky).
- Replace paddle with dough hook, mix on medium speed until dough is elastic and slightly tacky, adding more flour if required (about 4 minutes).
- Lightly oil large bowl. Shape dough into ball and place in bowl, turning to coat with oil. Cover bowl with plastic wrap and chill overnight in fridge. If the dough rises a bit, don’t punch it down.
- Remove from fridge the next day. Let dough rise in a draft-free place at room temperature for about 1.5 – 2 hours.
- Line 2 baking sheets with parchment paper.
- Place dough on a floured surface and divide into 18 equal pieces, rolling into balls.
- Evenly space the dough balls on the two baking sheets. Spray the dough balls with non-stick cooking spray.
- Cover loosely with plastic wrap and let rise in a warm draft-free place for 1 hour.
- Position one rack in top third and other in bottom third of oven and preheat to 400 degrees F.
- Brush rolls with egg glaze
- Bake 10 minutes, reverse sheets and bake for a further 10-12 minutes
- Cool rolls on a wire rack