A few weeks ago I posted a recipe for a sandwich and saw some interest in the hearty rolls. I decided to take on the challenge of duplicating the rolls I had purchased at a bakery and here is my very simple, almost fat free, version.
- 2 Tbsp oil
- 2 Tbsp honey
- 2 tsp salt
- 2 cups hot tap water (not scalding hot)
- 2 cups whole wheat flour
- 2 Tbsp instant yeast
- 1 cup ground flaxseed (can grind with coffee grinder)
- 2 cups multigrain flour - if you can't get multigrain (made by Robin Hood) then do a mixture of 1 cup unbleached white, 1/2 cup rolled oats, 1/2 cup rye or whole wheat flour and 1/4 cup flaxseed)
- whole flaxseed, sesame seeds, rolled oats for dusting
- In a mixing bowl (or in bowl of stand mixer that has a hook attachment) mix all ingredients in order given, up to and including the yeast.
- If using a stand mixer, switch to hook attachment and continue to add dry ingredients 1/2 cup at a time until dough can be shaped into a ball, using greased or floured hands. If not using a mixer, stir with spoon and knead in last of flour by hand, a little at a time.
- Make sure there is enough room in the bowl for dough to double in size. Cover with tea towel and plastic bag (just laid on top to help create humidity) Rise about 45 minutes
- Divide in half. Sprinkle rolling surface with a mix of rolled oats, sesame seeds, flaxseed and a light dusting of flour. Roll each half out to about 7" x 18". Beginning at long end, fold rolled out dough twice, so that you have three layers in the roll. Stretch it a tad if you want to.
5. Cut roll into into six or seven pieces. Lay rolls on greased or parchment paper lined cookie sheet.
Repeat with other half of dough. Cut a small indentation on top, using serrated knife.Cover with
tea towel and plastic. Let rise 30 - 45 minutes.
6. Brush with cream and dust with grains of choice. Bake at 400 F for 15 - 18 minutes.