Milled Wheat Roles
This is my fresh bread recipe. To make rolls, I divide the dough into 24 balls before the second rise. The key to making this dough is to make sure you knead the dough long enough to reach the window pane test. Making breads from fresh flour has a huge learning curve to get a product that behaves like bread.
When making bread, I like to do everything the old way…by hand. I mix the ingredients in a bowl, knead by hand, proof in glass bread pan and bake in my oven. I believe that’s an important part of the process that connects you deeper to your food.
4 cups hard white wheat
¾ cup water
¾ cup milk
3 TBS butter
3 TBS sugar
1 ½ tsp salt
1 egg
2 tsp instant yeast
2 cups All Purpose Flour on hand
Mill the wheat berries: If you do not have a mill, just whole wheat flour
Mix liquids together. Melt the butter in a measuring cup and melt. Then add the water and milk to the butter.
Add the sugar, egg and salt: Mix all together with the liquids.
Mix in stand mixer: Add flour and liquids to mixer and mix until the flour is no longer dry. Let it sit for at least 15 minutes up to 2 hours.
Add yeast: Start to mix the yeast in the dough until combined.
Knead: This will take between 20 and 30 minutes. You can use your stand mixer or do by hand. *If your dough is too wet, you can add AP flour ¼ cup at a time until dough is slightly sticky, not gooey. Adding AP flour makes for a better bread consistency when done.
Cover: Let the dough rest until double in size. This is vary in time depending on the air temperature. So keep an eye on it.
Shape: After the dough has risen, oil your hands and divide into dough balls. Place on the cookie sheet and cover with towel.
Rise: This will take around 1 hour to rise for the second time.
Preheat: 350 degrees at the end of your second rise time.
Cook for 30-40 minutes. Let it cool before eating.
