You may store the dough overnight in the refrigerator in a large covered bowl and bake the following day for dinner. (You may leave it in your zip lock bag, instead of a covered bowl, though sometimes it outgrows the bag.)
Remove the dough from the refrigerator an hour before pinching into rolls.
Once you’ve placed the rolls in the pan, allow it to proof (rest) for 20-40 minutes before baking at 350 degrees for 20-25 minutes.
Whole Wheat Rolls
Yield: 24 rolls
Measure all ingredients before you start mixing – Mis en place!
- 3 cups whole-wheat flour
- 4-5 cup unbleached white flour
- 2 Tbs. yeast
- 1 Tb. sugar (omit if you’re going to keep the dough in the fridge for a few days)
- 1 tsp. salt
- 3-4 cups warm water
In a small bowl:
- Dissolve 2Tbs. yeast in 1 cup of lukewarm (not hot) water
- Stir in 1Tbs. sugar. (see note above)
- Let this mixture rest for about 10 minutes.
In a large mixing bowl add:
- 7 cups of flour – 3 cups whole-wheat and 4 cups white flour (you're holding back 1 Cup of flour for later)
- 1 tsp. salt
- 3 cups warm water
- Yeast/sugar mixture
- Mix well. The dough will be sticky.
- Slowly add 1 more cup of white flour.
- If the dough looks like it needs more water, add ¼ cup at a time.
- Let the dough rest for 5 minutes.
- Knead until it holds together without being sticky. Keep your hand wet or coated in oil.
- Place dough in a greased bowl that’s at least three times the size of the dough ball.
- Cover with plastic wrap and let rise for 2 hours.
- Grease 2 large baking pans– 9x13 pans work fine too.
Forming the dough into rolls:
Wait until the dough has doubled in size. Work with it gently. Don’t mash it down.
Simply pinch off roll size pieces and place in greased pan to rise a second time.
Pinch the dough off of dough ball-never tear it.
You can fit 12 rolls in a 9x13 pan.
Allow the rolls to rise in the pans for about 20 minutes.
Bake in a 350 degree oven for 20 minutes.