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These are ultra-healthy delicious rolls (which can easily be made vegan!) that are
wonderful on their own, or to dip in soup!
5 teaspoons active dry yeast
1 3/4 cup water or slightly warmed almond milk (about 110 degrees, or warm to the touch)
1/2 cup Florida Crystals natural sugar
1 teaspoon course sea salt
1/4 melted Earth Balance (all natural vegetable spread)
1 large egg (I like Little Rhody) * or 1 tablespoon flax seed, ground & blended with 3 tablespoons water)
 2 cups whole wheat flour (I prefer King Arthur)
1/8 or so cups each:
 -toasted sesame seeds (using a cast iron skillet on medium heat, gently toss sesame seeds until golden & fragrant)
-course corn meal
 -bulgar wheat
-rolled oats
2 1/2 cups bread flour
1 egg yolk plus 1 teaspoon water (or skip this in favor of 2 tablespoons melted Earth Balance)
*Yields about a dozen rolls
1) In your mixing bowl, whisk yeast & warm almond milk, and half the sugar…set aside 5 minutes, or until creamy.
2) Add whole egg (or your egg substitute), the rest of the sugar, salt, and combined wheat flours and grains. Blend well, either by hand, or with a mixer. Add bread flour, half at a time, and continue to knead or use bread hook on your mixer, for about 10 minutes. Your dough should be cohesive, stick to itself more than the bowl/mixer,and have a nice spongy bounce-back when pressed with your finger.
3) Empty dough into a greased bowl (I use my well-seasoned-by-many-batches-of-dough wooden bread bowl) and cover tightly with plastic wrap. Let it rise for about an hour, or until it has doubled in size. I like to set it on top of a heating pad set on medium. Just be sure its in a warm, draft-free location.
4) Punch dough down, kneading it and folding it over itself a few times, and allow it to rise again for another 30 minutes.
***Now is the time to set your oven to 400 degrees***
5) Punch dough down again, and separate into 2 or 3 portions. Roll each portion gently to a 1/2 inch thickness, using a floured rolling pin on a well-floured surface, and then slice length-wise into strips about 1 1/2-2 inches wide, and 6 inches long, rolling &  setting each  into a greased muffin tin. Of course, this isn’t critical, use your judgement, have fun with it, or just plain old shape into round rolls, or baguettes! (in which case, use your baking stone! 🙂 Allow to rise, covered, for another 30 minutes or so.
6) Final touches for looks & taste can include brushing the tops of your rolls with the egg yolk mixture and sprinkling course salt, poppy seeds, oats, sesame seeds, or any combination of these, or simply pouring melted Earth Balance on them.
7) Bake for about 12-15 minutes, or until golden brown. A good rule to live by with anything you are baking is when your house starts to smell delicious, its usually done or close to done!