How can I make these rolls less dense...
I made these rolls for this past Thanksgiving and they were delicious. They were a little too dense, however. No, I take that back; the were super dense. Posted below is the recipe and the picture, though its not my picture. Thanks in advance if anyone has some ideas.
- 2 cups bread flour
- 1 cup whole wheat flour
- 2 Tbsp butter, at room temperature
- 1 cup water, lukewarm
- 2 tsp active dry yeast
- 2 tsp fine cane sugar
- 1.5 tsp salt
- 4.5 oz walnuts, toasted
- 2 oz dry cranberries
- To toast the nuts, preheat your oven at 400 F.
- Place them on a baking sheet and toast for 10 mns.
- Remove to let them cool and chop coarsely.
- Sprinkle the yeast on top of 4 Tbsp lukewarm water and leave to froth for 5 mns.
- In a bowl, place the flour. Add the salt and sugar and mix together.
- Add the butter cut in pieces and mix.
- Make a well in the middle and pour the yeast. Mix with the tip of your fingers.
- Slowly add the rest of the water. Knead the dough with the palm of your hand until it is elastic and forms a ball.
- Cover and let rise in a warm part of the house, until it doubles in size.
- Add the nuts and cranberries and knead the dough again.
- Form small bread rolls (about 8 or 10, depending on the size, they will rise). Place them on a baking sheet and cover again to let rise for 30 mns.
- Preheat your oven at 410 F.
- Brush the rolls with some water and place in the oven for 20 mns or so. The rolls are ready when they have a nice golden color and sound hollow when tapped with your finger.
- Remove and let them cool on a cooling rack.