Ingredients
- 1 1/2 cups plus 1 tablespoon water (12 1/2 ounces), room temperature
- 1 1/2 teaspoons instant or rapid-rise yeast
- 2 teaspoons honey
- 3 cups plus 1 tablespoon bread flour (16 1/2 ounces), plus extra for forming rolls
- 3 tablespoons whole wheat flour (about 1 ounce)
- 1 1/2 teaspoons table salt
Preparation
Step 1
Dissolve Yeast and Honey completely in water.
Combine flours in a mixer bowl. Add wet ingredients. Using dough hook attachment, blend in mixer for 3 minutes until dough comes together. Remove bowl from mixer, cover with plastic wrap and allow to sit on the counter for 30 minutes.
Add 1 ½ teaspoons of salt to dough and knead on speed 2 in mixer for about 5 minutes. After 5 minutes move mixer speed to medium, if dough sticks to side of bowl or climbs up dough hook add a little more flour. Mix for an additional minute.
Transfer to a clean bowl sprayed with non stick spray with a spatula which has also been sprayed. Cover with plastic wrap and let rise for 1 hour until doubled in size. Fold and turn dough over, recover and let sit for 30 minutes, after 30 minutes, fold and turn again and allow to sit for an additional 30 minutes.
Flour counter, place dough on counter and cover with a little more flour. Cut dough in half with a bench scraper. Stretch dough into a 15 inch long log. Slice each log into 8 rolls. Spray 2 cake pans. Pat each roll with floured hands place into cake pans and cover with plastic wrap to allow to rise for 30 minutes.
Spray rolls with water and place in 500 oven for 10 minutes. Turn heat down to 400. Remove rolls from oven and take rolls out of cake pans and place on baking sheet. Bake an additional 10-15 minutes. Remove rolls from baking sheet immediately when done and allow to cool on cooling rack for about an hour.