Kriz Rogers' Grahamsbullar (Whole Wheat Yeast Rolls)
Kriz Rogers’ Grahamsbullar (Whole Wheat Yeast Rolls)
Yields 16 rolls
You will need:
· 5 dl water (2.1 cups)
· 50 g butter (1.8 oz)
· 1 pouch dry yeast
· ½ tsp salt
· 1 tbsp maple syrup
· 6 dl Whole Wheat Flour (2.5 cups)
· 5 dl All Purpose Flour (2.1 cups)
· 2 tbsp olive oil
+ All Purpose Flour for working the dough on the counter.
Heat the water to between 43 to 46 degrees Celsius (110 to 115 Fahrenheit) and pour it into a preparation bowl. Add the butter, salt and maple syrup and stir until the butter has melted. Add flour and yeast and stir until it forms a dough that is sticky and doesn’t cling to the bowl. Sprinkle olive oil over the dough. Cover the bowl with a kitchen towel to let the dough rise for about 30 minutes.
Pour some All Purpose Flour onto the surface you’re going to be working on and scrape the dough out of the bowl onto the surface. Work in flour into the dough until it’s not sticky anymore. Cut the dough in half and cut each half into eight pieces. Roll the pieces between your hands until shaped as rolls. Place the rolls on greased baking pan or pan with parchment paper on it. Cover with a kitchen towel and let the rolls rise for 30 minutes.
While the rolls are rising, heat the oven to 225 degrees Celsius (440 degrees Fahrenheit).
Bake the rolls just below the middle rack for 12 minutes. Let them cool and put them in storage bags. Freeze the ones you're not going to eat within three days.
One roll only takes 20-30 seconds to thaw in a micro wave.