Homemade semi-whole wheat rolls are soft, fragrant and incredibly versatile. These rolls are the ideal accompaniment for any meal or to fill according to your tastes. With a few ingredients and a simple preparation, you can create delicious bites with a rustic, authentic flavor — perfect for those who want a healthier option without sacrificing taste.
If you love getting your hands in the dough, here are more delicious ideas
- Difficulty: Medium
- Cost: Low cost
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Semi-Whole Wheat Rolls
- 2 1/2 cups type 1 flour (or Manitoba)
- 1 2/3 cups whole wheat flour
- 1 1/4 cups water
- 0.35 oz fresh compressed yeast (about 10 g; if using active dry yeast, use approximately 1 tsp)
- 1 2/3 tsp salt
- 1 1/4 tsp sugar
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Stand mixer
- 1 Baking sheet
- 1 Knife
- 1 Kitchen scale
Preparation of Semi-Whole Wheat Rolls
WITH THE BIMBY: Put the fresh yeast together with the sugar and the water into the bowl. Dissolve at speed 3 for 1 minute. Add the flours and knead with the dough function (spiga) for 1 minute. Add the salt and continue kneading for 3 minutes with the dough function.
WITHOUT BIMBY: Place the fresh yeast in a bowl with the sugar and the water. Mix well until fully dissolved. Pour the mixture into the stand mixer bowl and add the flours. Start kneading with the dough hook, then add the salt. Continue until you obtain a compact, homogeneous dough.
PROOFING: With oiled hands, take the dough and place it on a work surface. Shape it into a loaf and place it in a bowl. Cover with plastic wrap and let rest for 2 hours. It should double in volume.
SHAPING THE ROLLS AND BAKING: After the resting time, divide the dough into 10 equal pieces, using a scale to help. Each roll will weigh about 3 oz (80 g). Shape each piece into a round roll. Place them on the baking sheet and score the surface with a sharp knife. Let rest for another hour.
Preheat the oven to 392°F (conventional) and, once it reaches temperature, bake the rolls for 20 minutes until golden on top. After baking, let them cool completely.
NOTES
The bread keeps for two days if stored in a paper bag.
It is possible to freeze the rolls raw: to bake them, simply defrost them in the refrigerator for about 24 hours and then bake in the oven. The dough can be frozen after 3 hours of proofing.
To enrich your rolls you can add chopped dried fruit such as walnuts and hazelnuts, or seeds.
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