Multi-Grain Dinner Rolls
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cups
Whole Wheat Flour (or more)1 cup
Oat (old-fashioned)1 cup
Cornmeal1 cup
Wheat Bran2 tsps
Dry Yeast (quick-rising)1.5 tsps
Coarse Kosher Salt2 tbsps
Water (for glaze)1 cup
Buttermilk1 tbsp
Vegetable Oil1 tbsp
HoneyDirections:
1
Combine 3 cups flour and next 6 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment
2
Warm 1 cup water and buttermilk in small saucepan over low heat just until instant-read thermometer inserted into mixture registers 95°F
3
Add buttermilk mixture, oil, and honey to flour mixture; mix on low speed until dough forms coarse ball, about 2 minutes
4
Let dough rest in bowl 5 minutes (dough will be sticky)
5
Replace paddle attachment on mixer with dough hook
6
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
7
Lightly oil large bowl
8
Shape dough into ball; place in bowl, turning to coat with oil
9
Cover with plastic; chill overnight (dough will rise slowly; do not punch down)
10
Let dough rise, covered, in draft-free area at room temperature 1 1/2 to 2 hours before shaping (dough may not double)
11
Line 2 rimmed baking sheets with parchment paper
12
Transfer dough to floured surface; divide into 18 equal pieces
13
Roll each piece into smooth ball
14
Place on prepared baking sheets, spacing apart
15
Spray dough balls with nonstick spray
16
Cover loosely with plastic wrap and let rise in warm draft-free area until puffed (rolls may not double in volume), about 1 hour
17
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F
18
Brush rolls with egg glaze
19
Sprinkle with poppy seeds
20
Bake 10 minutes
21
Reverse sheets and continue to bake until rolls are lightly browned and firm to touch, 10 to 12 minutes longer
22
Cool rolls completely on rack
23
DO AHEAD: Wrap in foil, then enclose in resealable plastic bags and freeze up to 2 weeks
24
Thaw at room temperature
25
If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes
26
Combine 3 cups flour and next 6 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment
27
Warm 1 cup water and buttermilk in small saucepan over low heat just until instant-read thermometer inserted into mixture registers 95°F
28
Add buttermilk mixture, oil, and honey to flour mixture; mix on low speed until dough forms coarse ball, about 2 minutes
29
Let dough rest in bowl 5 minutes (dough will be sticky)
30
Replace paddle attachment on mixer with dough hook
31
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
32
Lightly oil large bowl
33
Shape dough into ball; place in bowl, turning to coat with oil
34
Cover with plastic; chill overnight (dough will rise slowly; do not punch down)
35
Let dough rise, covered, in draft-free area at room temperature 1 1/2 to 2 hours before shaping (dough may not double)
36
Line 2 rimmed baking sheets with parchment paper
37
Transfer dough to floured surface; divide into 18 equal pieces
38
Roll each piece into smooth ball
39
Place on prepared baking sheets, spacing apart
40
Spray dough balls with nonstick spray
41
Cover loosely with plastic wrap and let rise in warm draft-free area until puffed (rolls may not double in volume), about 1 hour
42
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F
43
Brush rolls with egg glaze
44
Sprinkle with poppy seeds
45
Bake 10 minutes
46
Reverse sheets and continue to bake until rolls are lightly browned and firm to touch, 10 to 12 minutes longer
47
Cool rolls completely on rack
48
DO AHEAD: Wrap in foil, then enclose in resealable plastic bags and freeze up to 2 weeks
49
Thaw at room temperature
50
If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes