There is nothing better than fresh baked rolls for a sandwich or to have with your morning coffee. I love to bake bread it makes the entire house smell of my childhood, my mother use to bake for us when we were young and I just could not wait to dig in.
I have a lot of recipes for bread and I try and bake different bread often so I can have a little variety. This recipe is a very good all purpose roll that goes as well with breakfast as it does with lunch and dinner.
Honey wheat bread By David Green
(Adapted from a recipe on All Recipes.com)
1 1/4 cups milk, warmed
50 grams fresh yeast or 2 packs active dry yeast
1/4 cup honey (In denmark the thick stuff is better to bake with)
2 Tbsp. or 29 grams butter
1 egg, beaten
2 cups white whole wheat flour
1 1/2-2 cups bread flour
1/2 tsp. Sea salt
Place milk, honey and butter in a thick bottom pot and warm til 110f 44c, No thermometer no problem, warm until butter is just melted and test the temp with your finger it should feel warm but not hot. Transfer to a large bowl and add the yeast (If you are using dry yeast let it sit for 2 minutes before adding the egg) and the egg, . Stir in whole wheat flour, salt, and 1 cup bread flour. Continue adding bread flour until dough pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and knead for about 8 minutes, continuing to add flour when necessary (not to much flour or your dough will be dense), until dough is smooth, elastic and no longer sticky.
Place in a lightly greased bowl and cover. Let rise 1 1/2 hour, it will be double in size at around an hour the extra time is to let the ingrediants blend better.
Punch out the dough and form into 12 rolls.
Place on a lined baking sheet, cover, and let rise 1 for an additional hour or until doubled.
About 10 minutes before they are done rising preheat the oven to 350 F. 180c. bake for 10-15 minutes until lightly browned. Brush tops with melted butter after removing from oven. Let cool on a wire rack.
Makes 12 rolls.