Thursday, November 25, 2010

Multi-Grain Dinner Rolls

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The second dish I'm in charge of for Thanksgiving this year is the bread. This is the second year in a row that my sister has bravely volunteered to host both sides of the family at her home. This works well for many reasons, one being that my brother-in-law's Grandma makes the most delicious homemade rolls imaginable. Well, she won't be there this year, so my sister asked if I wouldn't mind picking up a bag of frozen rolls. Yes, I mind. So I attempted not one, but two kinds of rolls this year. Here is the first.

Multi-Grain Dinner Rolls
adapted from Bon Appetit Magazine

3 cups (or more) whole wheat flour
1/3 cup old-fashioned oats
1/3 cup cornmeal
1/3 cup wheat bran- I couldn't find wheat bran, so I used almost another 1/3 cup of wheat flour, topped with ground flax seed to make the full 1/3 cup
2 1/2 tablespoons golden brown sugar
2 teaspoons quick-rising dry yeast
1 1/2 teaspoons coarse kosher salt
1 cup water
1/2 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon honey or agave syrup
Nonstick vegetable oil spray
1 large egg, beaten to blend with 2 tablespoons water (for glaze)
Poppy seeds

Combine 3 cups flour and next 6 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment.
Warm 1 cup water and buttermilk in small saucepan over low heat (or in microwave, just keep your eye on the temperature) just until instant-read thermometer inserted into mixture registers 95°F. Add buttermilk mixture, oil, and honey to flour mixture; mix on low speed until dough forms coarse ball, about 2 minutes.
Let dough rest in bowl 5 minutes (dough will be sticky). Replace paddle attachment on mixer with dough hook. Mix on medium speed until dough is smooth, elastic, and slightly tacky but not sticky, adding more flour by tablespoonfuls as needed, about 4 minutes.
Lightly oil large bowl. Shape dough into ball; place in bowl, turning to coat with oil. Cover with plastic; chill overnight (dough will rise slowly; do not punch down).
Let dough rise, covered, in draft-free area at room temperature 1 1/2 to 2 hours before shaping (dough may not double).
Line 2 rimmed baking sheets with parchment paper. Transfer dough to floured surface; divide into 18 equal pieces. Roll each piece into smooth ball. Place on prepared baking sheets, spacing apart. Spray dough balls with nonstick spray. Cover loosely with plastic wrap and let rise in warm draft-free area until puffed (rolls may not double in volume), about 1 hour.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush rolls with egg glaze. Sprinkle with poppy seeds. Bake 10 minutes. Reverse sheets and continue to bake until rolls are lightly browned and firm to touch, 10 to 12 minutes longer. Cool rolls completely on rack.

DO AHEAD Wrap in foil, then enclose in resealable plastic bags and freeze up to 2 weeks. Thaw at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes.

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