Today we talk about whole wheat flour, its wonderful aroma and flavor. I love making bread, rolls, friselle, or pizzas with this wonderful flour. The soft whole wheat rolls have a very simple and straightforward procedure, and the rising times depend on the type of yeast used and, of course, the room temperature. Just be patient, and the results will come. These delicious whole wheat rolls can accompany both sweet and savory recipes. We can prepare stuffed rolls to take to work, school; or for a buffet or a picnic. Their softness is preserved even the next day, so we can make them well in advance.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 8 rolls
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups Whole wheat flour
- 3/4 cup Re-milled durum wheat semolina
- 1/2 tsp Fresh yeast
- 2 tsp Fine salt
- 1 1/4 cups Water
Preparation
Crumble the fresh yeast and add it to the sifted flours in a large mixing bowl. Pour in half of the water and start roughly mixing to let the yeast absorb. Add the fine salt and the remaining water, little by little (because not all flours absorb liquids in the same way). Knead the ingredients until you obtain a smooth, soft dough and all the flour is absorbed; the dough is ready when it no longer sticks to your hands (5/6 minutes). This dough is so easy to work with that I prefer to do it by hand directly in the bowl, avoiding adding extra flour while kneading.
Transfer the dough into a container, seal it with plastic wrap, and let it rise.
When the dough has increased in volume, gently turn it out onto a table and shape it into a cylinder from which we will cut balls of about 100 grams each.
Work each ball by slightly flattening it and rolling it onto itself (as shown in photo 1). We will obtain a small cylinder (photo 2) that we will place vertically (photo 3) and roll again onto itself. This step will give more structure and a better crumb to our rolls.
Shape each ball as round as possible and place them on a baking sheet lined with parchment paper. Finally, make a cross-cut on the surface and let the rolls rise, well covered.
When the rolls have risen, preheat the oven to 392°F.
Bake them in the preheated oven at medium height for about 25 minutes. When they are cooked, remove them immediately from the oven to prevent them from drying out too much. They are ready to eat. You can store them in the freezer, in appropriate bags, once completely cooled, to have them always available.
The cooking times refer to my static gas oven, with baking from the bottom only.
