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Friday, March 2, 2012

Whole Wheat Rolls-2 Ways (Regular, and Garlic Knot)

Whole Wheat Rolls-2 Ways (Regular, and Garlic Knot)

You know what's funny? 
I used to be terrified, overwhelmingly nervous, at the thought of using yeast.
I'd never had any interactions with yeast, and from what I could tell-it seemed rather temperamental. 
But now?
I use it, like, at least once a week (usually to make pizza dough-which will be shared with you eventually).
These rolls were not my first venture into yeast. I had already made other rolls and pizza dough by this point. But, they were my first time using whole wheat flour in a baked good. It was a garlic knots recipe, using whole wheat flour, that seemed pretty healthy and straightforward. So, I made them. And then promptly remembered I'm not particularly in love with garlic knots. But the basis of the knots themselves...was really delicious, super fluffy yet hearty. Michael tried them, he had the same feeling about the garlic knots, but he said, "You know what? These would be really good as just rolls. Like....really good." I responded, "I know, right!!" I was so happy he felt the same way I did. Not too long after this, I made the recipe again. But, I tweaked it to form rolls (instead of knots) and without putting the garlic butter on at the end. Included in this post I have both ways, so you can choose whether you want whole wheat rolls or whole wheat garlic knots. Go crazy! And, feel a little less guilty about it. 

Whole Wheat Rolls/Knots Dough

Whole Wheat Rolls-2 Ways (Regular, and Garlic Knot)
  • 1 packet active dry yeast
  • 1 cup very warm water (not hot, though, or it will kill the yeast)
  • 1 tbsp. granulated sugar
  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 3 tbsp. olive oil
  • 1 tsp. kosher salt
  • In a small bowl, stir yeast, water, and sugar. Let it sit 5 minutes, until frothy. (If it doesn't seem frothy at all, your yeast may be bad.)
  • In a large bowl, whisk the flours together.
  • Make a well in the center of the flours and pour in the yeast mixture, 2 tbsp olive oil, and salt.
  • Using hands, mix until everything is incorporated. Knead (in the bowl) for 5-10 minutes, until the dough is smooth.
  • Pour 1 tbsp. oil over the dough and coat it.
  • Cover lightly with a towel and let rise 1 hour in a warm place. (If you are currently residing in a fairly cold location, like my apartment, you can warm your oven a smidge, turn it off, and let the bowl of dough sit in the warm-NOT HOT-oven to aid in the rising.)

Whole Wheat Rolls-2 Ways (Regular, and Garlic Knot)
To make:Whole Wheat Rolls
Whole Wheat Rolls-2 Ways (Regular, and Garlic Knot)

  • Once dough has rise, form into balls in the shape/size of rolls you desire, and place on a greased cookie sheet.
  • Let rest 30 minutes, in a warm place, covered loosely with a towel.
  • Bake in an oven, preheated to 400 degrees, for 10-12 minutes, until just brown.

Whole Wheat Rolls-2 Ways (Regular, and Garlic Knot)
Butter and enjoy!

To make: Whole Wheat Garlic Knots
Whole Wheat Rolls-2 Ways (Regular, and Garlic Knot)
Extra Ingredients:
  • 2 tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 2 tsp. minced garlic
  • 3 tbsp. melted butter
  • finely chopped parsley, to taste
  • Pull off hunks of risen dough, roll into snakes, and tie into an overhand knot, tucking ends under. Place knots on a greased cookie sheet. Cover loosely with towel and let rest in a warm place 30 minutes.
  • Bake in an oven, preheated to 400 degrees, 10-12 minutes, until just brown.
  • While baking, combine the extra ingredients in a large bowl.
  • When the knots are done baking, toss them in the garlic butter mixture-make sure some garlic and parsley stick to the knots.
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