Wheat Rolls

Mmm, insect producty...

These rolls have it all. Flavor. Fiber. Insect product. Guaranteed to please anyone who possesses a keen intellect, discriminating palate, and – need I even say it? – superlative personal odor. Plus they’re darn easy.

Wheat Rolls
From King Arthur’s Whole Grain Baking.

Ingredients:
1 cup (8 oz) lukewarm water
2 ¼ tsp active dry yeast
½ tsp white sugar
¼ cup (2 oz) orange juice
4 Tbs unsalted butter, cut into small pieces and left at room temperature to soften for an hour, preferably
3 Tbs honey
2 cups whole wheat flour
1 cup all-purpose flour
1 ¼ tsp salt
3 Tbs potato starch flour OR potato flour OR ½ cup dried potato flakes
¼ cup nonfat dry milk*
Vegetable shortening

Butter.  Did I mention butter?

Directions:
1. Proof the yeast by dissolving the sugar in the lukewarm water and then sprinkling the active dry yeast on top. Let sit for 10 min. until foamy. If you have instant yeast, do not despair! For you can skip this step.

2. Combine all of the dry ingredients while waiting on the yeast, then add the yeast and other wet ingredients. Stir together and then knead by hand for approximately 4 minutes, or until you have a smooth, medium-soft dough. Cover the top of the bowl with plastic wrap and place it in a warm (~70°F**) place for approximately 1 ½ - 2 hours. It’ll be puffy but it probably won’t have doubled in bulk.

3. Using the shortening, lightly grease a 9x13” pan.

4. Squeeze the dough carefully with your hands to deflate it, and transfer it out onto a lightly greased work surface. Keep the shortening on hand as you work – you’ll need to re-grease the work surface, and your hands, in the next step.

5. Grease your hands and a knife blade, then cut the dough into approximately 16 even small pieces.

6. To make traditional roll shapes, pull the dough into a small knot on the bottom of the roll. Place each roll knot-side down in the greased pan, spaced so that they are not touching.

7. Cover the pan with the plastic wrap again and return them to whatever warm, private place you have selected for them to reflect on their impending doom. Let them rise again for another 1 – 1 ½ hours, or until they are puffy and starting to touch each other.

8. Preheat the oven to 350°F.

9. Remove the plastic wrap and bake the rolls for 25 minutes, or until they are pleasingly brown on the top. Remove and let them cool for 5 minutes before you try to cut into them, or else they’ll tear in a most obnoxious way.

* Why nonfat dry milk, and not just a cup of milk? I’d be worried about leaving out regular liquid milk at 70°F for over 3 hours, unless you’re really into the whole bacteria culture thing.
** I like using the light in the microwave, myself, by setting the bowl in the microwave and then leaving the door just slightly ajar so that the light is on and it warms up the interior.