Yesterday was a day for home baking. It started with whole wheat pancakes for breakfast (although that doesn’t actually count as baking, does it), and ended with puff pastry filled with tuna, kale, sun-dried tomatoes and onion for dinner.
In between I baked whole grain rolls and that’s the recipe I’m sharing below. As the rolls came out of the oven, spreading that wonderful smell of fresh baked bread, I knew that this was a recipe I had to share.
In the recipe, grams are used as the measuring units for the dry ingredients, as in most Danish recipes. I prefer this over measuring cups. If you have a scale, it likely has a setting for grams.
I hope you decide to make these rolls and if you do, let me know what you think.
Whole Grain Rolls
- 125 grams grain mix (you can choose your own grains or use this mix from King Arthur Flour)
- boiling water
- 2 teaspoons dry yeast
- 1 egg
- 2 deciliter buttermilk (6 3/4 oz)
- 1 teaspoon salt
- 100 grams whole wheat flour (I use this flour from King Arthur Flour)
- 400-425 grams unbleached white flour
- 1 combined egg
- grain mix, same as above or just use sunflower seeds or another seed of your choice
Pour the grains in a bowl and cover with boiling water. Let them sit for at least one hour. Discard any leftover water.
Combine grains, yeast, egg, buttermilk, salt, whole wheat flour and half of the white flour using a mixer until well combined. Add more white flour a little at the time until the dough is no longer sticky but be careful to not add too much.
Let the dough rest in the kitchen counter for 1 1/2 hours.
Shape 8 rolls and put them on a baking sheet line with parchment paper.
Let the rolls rest for 45 minutes, then brush them with the combined egg and spread the grain mix on top.
Bake the rolls in the oven at 350 degree F in a convection oven, a little higher temperature if not convection, for 13-17 minutes.
Remove the rolls from the oven and let them cool on a rack.