Directions: |
Directions:1. Melt butter in saucepan. Add milk and warm to about 110 degrees. Use a thermometer to test. Meanwhile, put warm water in bowl and sprinkle yeast on top and let it dissolve. Add honey, molasses, sugar, and beaten egg to milk and butter mixture. Combine milk mixture and dissolved yeast in the bowl of standing mixer. Attach dough hook and with the mixer running on low speed, add whole wheat flour and salt. Gradually start adding unbleached flour a scoop at a time. Check consistency by stopping the mixer and pulling some dough with your fingers. If it is sticky, add more flour. Turn the mixer to second speed and continue to knead the dough until it no longer sticks to the sides of the bowl - about 3 to 4 minutes.
2. Cover the bowl with a clean towel or plastic wrap and let dough rise until it has doubled in volume - about 45 minutes. Punch dough down on lightly floured surface and divide into four equal pieces. Let the dough rest a few minutes before trying to work with it. Keep dough covered so it does not crust over when not working with it.
3. Flatten out a section of dough and pull lengthwise to about a foot in length. Work out air bubbles with heel of your hand. Roll dough tightly into a snake and pinch along edge to form a seam. Using a knife, divide snake into 2 inch segments. Each segment should be about two ounces. Roll each segment into a snake and form into knots. Place formed knots on greased 13" x 18" sheet pan close enough so they are touching each other.
4. Let rolls rise in a warm spot until doubled in size - about 45 minutes to one hour. Preheat oven to 400 degrees. Bake for 12 to 15 minutes. Lightly brush the tops with melted butter and remove rolls to wire racks to cool. |
This recipe for Steve's Honey Wheat Rolls is from