Yeast Bread: Whole Wheat Torta Rolls

By NicoleS

Ingredients

• Sponge:
• 1 1/2 cups all purpose flour
• 3/4 cup whole wheat pastry flour
• 1 1/2 cups warm water
• 1/2 teaspoon Red Star Active Dry Yeast
• Note: make your own pastry flour (185 grams flour + 90 grams cake flour)
• Dough:
• Sponge (above)
• 3/4 cup warm water
• 1 cup whole wheat pastry flour
• 2 teaspoons salt
• 1 teaspoon Red Star Active Dry Yeast
• 2 – 3 cups all purpose flour

Details

Servings 12
Adapted from barbarabakes.com

Preparation

Step 1

Sponge: In a large mixing bowl, mix together 1 1/2 cups flour, 3/4 whole wheat pastry flour, 1 1/2 cups warm water and 1/2 teaspoon yeast until well blended. Cover the bowl and let rest overnight on the counter.

Dough: In the bowl of a stand mixer using the paddle attachment, combine sponge that has rested overnight, 3/4 cup warm water, 1 cup whole wheat pastry flour, 2 teaspoons salt and 1 teaspoon yeast. Mix on low speed for two minutes. Switch to the dough hook and mix in 2 cups all purpose flour a little at a time, add more flour as needed to make a soft, sticky dough. Knead the dough for 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Punch down dough. Cover and let rest 10 minutes.

On a floured surface, roll the dough into a 9” x 12” rectangle. Use a pizza cutter to cut the dough in three rows, each 3” x 12”. Cut each row in to four 3“ squares.

Place rolls on two non-rimmed baking sheets lined with parchment paper. Cover with plastic wrapped sprayed with non-stick spray. Let rise until the rolls have risen and indentation remains if you lightly touch a roll, about 30 minutes.

Preheat oven to 450°. Put a pizza stone in the oven to heat while rolls are rising.

Slide parchment paper with 6 rolls on to preheated pizza stone and bake for 10 to 12 minutes until rolls are golden brown. Remove to a wire rack to cool completely before eating. Repeat with remaining 6 rolls.