100% whole wheat rolls
This time I decided to try out 100% whole wheat rolls, and added more butter + honey + milk than my previous white rolls. The home-milled whole-wheat is pretty thirsty, so I increased hydration. I estimated this around 78% hydration. The dough was a little bit sticky, but easily manageable. Overall, I am happy with the outcome, these are quite tasty w.w. sweet rolls. :-)
Yields about 1200 grams of dough.
222g ww flour
0.4g instant yeast
452g ww flour
101g unfiltered honey
67g whole cane sugar
30g instant yeast
1) Make the poolish, ferment until ripe.
2) Cream the butter + sugar
3) Mix everything except for salt+yeast, let rest/autolyse for 30 mins.
4) Add salt+yeast, mix in thoroughly, then develop to near-full gluten development.
5) Bulk ferment 1 - 1.5 hrs
6) Shape, final ferment of 1 - 1.5 hrs
7) Brush with standard eggwash (water+egg), bake at 350F for 30-40 mins.
Started with the hard red spring wheat berries..
Milled it on the finest setting..
The ripened poolish:
Get all the goodies ready!
The dough after mixing/development:
Spring has arrived in my corner of the world, and while it's been raining a lot lately, today the sun peeked out for a couple hours this afternoon. While the dough was fermenting, I checked out some of the new sprouts in the backyard.
After the ferment, I shaped the rolls, and had some leftover for a small loaf:
Here are the happy rolls, ready to bake!
The result. Yum!
Tears off easily..
(edited to correct milk weight for poolish)