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Cracked Wheat & Honey Pan Rolls

Source of Recipe


Lee's Kitchen






List of Ingredients



• 3 1/2-3 3/4 Cups all-purpose unbleached flour
  
• 1/2 Cup whole wheat flour
  
• 1/4 Cup King Arthur Flour Cracked Wheat & Honey bread base
  
• 1/4 Cup King Arthur Flour Baker's Special Dry Milk
  
• 3 tsp dough enhancer
  
• 1/4 Cup white sugar
  
• 2 tsp instant yeast
  
• 1 tsp sea salt
  
• 1/4 Cup soft butter
  
• 1 Cup very warm water
  
• 1 Extra-large egg
  






Instructions



1. Mix 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup cracked wheat & honey bread base,3 tsp dough enhancer, 1 tsp salt, 1/4 cup sugar,1/4 cup baker's special dry milk & 2 tsp yeast with a spoon in the bowl of a heavy duty mixer.
   
   
2. With flat paddle of mixer mix in 1/4 cup soft butter, 1 cup very warm water and egg until mixture is combined.
   
   
3. Scrape soft dough from flat paddle into the bowl. Change to dough hook.
   
   
4. Add remaining flour, 1/4 cup at a time until dough forms into a ball and cleans the sides of the bowl. Knead with dough hook for 5 minutes.
   
   
5. Dough will be fairly soft. Scrape dough into a well-buttered bowl.
   
   
6. Turn dough so top of dough is buttered. Cover with a clean dish towel and allow to rise in a warm place (80 degrees) until dough is doubled in bulk (approx 1 1/2 hours)
   
   
7. Punch dough down and turn over. Allow to rise a secondtime until double in bulk (approx 30-45 minutes)
   
   
8. Butter bottom and sides of a heavy 9" cake pan. A shiny pan works best for these rolls.
   
   
9. Punch dough down again and cut into 14 equal-sized pieces. Roll each piece into a ball and place in the buttered cake pan.
   
   
10. Cover pan and allow rolls to rise until double in bulk (30-45 minutes).
    
    
11. While rolls are rising pre-heat oven to 400 degrees. Place oven rack on the next to the bottom rung of the oven.
    
    
12. Bake rolls 18-20 minutes or until they are browned on top and sound hollow when thumped with the thumb and forefinger.
    
    
13. Turn baked rolls out onto a wire rack to cool (away from drafts). As soon as rolls are turned out onto the wire rack brush tops and sides with softened butter.