Wednesday, August 19, 2009

Whole Wheat Hamburger Rolls

1 1/2 cups room temperature water
2 Tablespoons honey
2 envelopes Fleischmanns active yeast
1 1/4 cups stone ground whole wheat flour

1 1/2 cups unbleached bread flour
salt to taste (optional)

Pour the water in a large bowl, empty the yeast packets into the water and add the honey to help the yeast grow.

When you see the yeast start to foam, it is time to add the flour and salt, if you are using any. I never use salt, and we love these rolls.

Stir the flour into the yeast mixture.

If it still appears sticky, like this, add another 1/3 cup of bread flour.

Work the additional flour in, using your hands.

The dough should look like a smooth ball now. Spread a little olive oil on the surface to prevent it from drying out. Cover it with a kitchen towel and place it in a warm environment, away from airconditioning vents. When it grows to double its size, punch it down and shape it into this neat ball form again. Let it double in size again, and punch it down a second time. Each time you punch it down and make a ball with it again, you will want to coat the surface with a little olive oil again, so it doesn't dry out. You may let it rise a third time, or you can go ahead and divide it up into rolls now.

I do not have the hands of a sculptor, so my rolls are never perfectly round. But after you have shaped them, to the best of your ability, into round rolls, place them in a greased baking dish. Cover them again, with a kitchen towel, and set them in a warm spot for at least thirty minutes to an hour before baking them. Preheat the oven at 450 degrees farenheit, and bake them for about 15 or 20 minutes, until light, golden brown.

Now, you are ready to sliced them open and fill them with the burgers from the recipe below, and your favorite burger dressings and toppings.


Note: These rolls will always be a little chewier than a plain white roll, because of the stone ground whole wheat flour.

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"If it ain't simple, I don't cook it."