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Honey-Wheat Dinner Rolls

From

October/November 2011

Honey-Wheat Dinner Rolls

Whole wheat flour gets its distinct hearty, nutty flavor from flecks of bran. Unfortunately, the sharp bran particles destroy the gluten, or structure, of bread, leaving you with a denser product than bread made with only all-purpose flour. To produce a light, fluffy whole wheat roll, we settled on a combination of whole wheat and all-purpose flours (slightly more wheat) and created extremely hydrated dough. The excess liquid softens the bran, ensuring that it doesn’t wreak havoc on the dough structure. Liquid honey worked in our favor to hydrate the dough, and a small amount of honey butter brushed on top of the warm rolls added a sweet finishing bite.

Makes 16 rolls

Expect this dough to be sticky.

Ingredients

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