These rolls are hearty and slightly sweet. The white flour makes them lighter and softer than typical wheat rolls.
- 2 c. warm water
- 2/3 c. sugar
- 1 1/2 T dry yeast
- 1 1/2 tsp salt
- 1/3 c. oil or melted butter
- 3 c. wheat flour
- 3 c. white flour
Mix the water, sugar and yeast in the bowl of a stand mixer with dough hook attachment. Let sit until the yeast begins to foam.
Add the salt, oil and wheat flour and start the mixer on the lowest setting. Once the ingredients are well mixed, begin to add the white flour one cup (or less) at a time. If you add it all at once, it will probably splash out of the bowl so go slow!
Once you’ve added all the four, continue to run the mixer until the dough pulls away from the sides of the bowl. If your dough is still sticky and doesn’t pull away from the bowl, add a bit more flour and keep mixing.
Once your dough pulls away, continue to mix for 3-4 minutes to “knead” the dough. Remove the dough hook and let the dough rise until doubled in size (about 1 1/2 hours). I use my bread proofer set at 78 degrees.
Gently deflate the dough. Pull off small portions of dough, shaping into 2-3 inch balls. Place the balls on parchment paper on a cookie sheet.
Let rise 15 minutes. Bake for 20-25 minutes at 350 degrees.
This post is linked at www.littlehouseliving.com.