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Whole wheat rolls

updated

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Ingredients for 1 servings:

  • 500 g whole wheat flour
  • 280 ml water, cold
  • 2 tsp salt
  • 1 tsp honey
  • 1 tsp baking malt
  • 20 g fresh yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

Preheat the oven to 230°C (top/bottom heat). Knead all ingredients into a smooth dough. Cover the dough and let it rest in a warm place for about 60 minutes, until it has doubled in size. Divide the dough into 8-10 pieces on a floured surface. Roll the pieces into a round or oblong shape. Let rest for another 15 minutes on a perforated baking sheet. Brush the dough pieces with water, dust with flour, and score them with a sharp knife. Bake at 220°C (425°F) for about 25 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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