Rolls: Whole Wheat Refrigerator Rolls
Source of Recipe
Cook Now, Serve Later
List of Ingredients
1 package dry yeast
1/4 cup lukewarm water
3 tablespoons + 1 tsp. sugar
1/4 cup unsalted butter, melted
1 1/2 cups warm milk
3/4 teaspoon salt
1/4 cup wheat germ
2 1/2 cups flour
1 1/2 cups wheat flour
2 tablespoons butter, melted (for glaze) Recipe
In food processor or mixer fitted with dough hook, combine the yeast, water, and 1 tsp of the sugar; let stand about 5 minutes, until bubbly. Stir in 1/4 cup of the butter, the milk, the remaining 3 tbl. sugar, and the salt. Add the wheat germ, flour, and enough wheat flour (start with 1 cup) to make a soft dough.
On lightly floured surface, or in mixer or food processor, knead dough until smooth and elastic - 3 minutes by hand, 2 minutes in mixer, no more than 45 seconds in food processor. Add more wheat flour as needed to keep dough from sticking. At this point, dough can be stored. To do so, place in a 1 gallon ziplock bag, pushing out all the air, and seal the bag, leaving room at the end for expansion. Refrigerate for up to 5 days.
Transfer to a large lightly greased bowl, turning to coat with grease, and cover with a clean dry towel. Let rise in warm place until doubled in bulk, 45 minutes to an hour. On floured surface, roll dough out 1/2" thick and cut into 3" rounds, rerolling scraps as needed. Place rounds 2" apart on lightly greased baking sheet and cover with dry towel. Let rise in a warm place until doubled in bulk, about 45 minutes. Preheat oven to 400¼F. Brush rolls lightly with the 2 tbl. melted butter. Bake until golden brown, 18-20 minutes. Makes 18 rolls. If making from fridge, let dough sit at room temperature for 2 to 2 1/2 hours. Knead a few turns on lightly floured surface, then proceed in the step where you roll dough out and shape.
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