Whole Wheat Dinner Rolls
Author: Teng Vang
Yield: About 100 rolls, 65 grams each
Ingredients:
Whole Wheat Flour:
1797.24 grams - Sonora flour (60%)
1198.16 grams- Patwin flour (40%)
Yudane, Sponge:
599.1 grams- Whole wheat flour
599.1 grams- Water
Final Dough:
2396 grams- Whole wheat flour
1437.8 grams- 1% Milk 1
359.4 grams- 1% Milk 2
449 grams- Sugar
60 grams- Salt
60 grams- Instant yeast
300 grams- Egg
240 grams- Unsalted butter
1198.2 grams- Yudane
Directions:
Preparing the Flour Blend:
Weigh out Sonora and Patwin flour so that the total flour blend is 60% Sonora and 40% Patwin.
Mix in a stand mixer on low for 2 minutes to evenly combine.
Set whole wheat flour aside.
Prepare the Yudane, Sponge:
Weigh out the amount of flour from the Sonora and Patwin blend and place in a bowl.
Prepare hot boiling water(95°C).
Weigh out the hot water and pour over the flour
Use a wooden spatula to mix the flour and hot water together until uniform. The final temperature should be around 60-65°C.
Cover the bowl with plastic wrap.
Prepare the Final Dough:
Weigh out all of the ingredients separately.
Place flour, 1% Milk 1 (75-78°F), salt, yeast, egg, unsalted butter (room temp) and yudane sponge (use warm) into the mixing bowl. Hold back 1% Milk 2.
Use the hook attachment and mix at slow speed (1) until all the ingredients are incorporated for 2 minutes. Cover the mixing bowl and leave to rest and hydrate for 10 minutes (autolyze).
Switch to medium speed (2) and continue mixing until it comes together into a dough: 2 minutes. Switch to slow speed (1) to add 1% Milk 2 slowly: 3 minutes.
Continue mixing at slow speed (1) for 2 minutes. Add the sugar in 3 intervals into the dough while mixing for 1 minute. Scrape down and continue mixing for 1 minute and 45 seconds for optimum gluten development. At this point, the dough will be soft and slightly sticky. Use window pane test. Wet your fingers with water then take a small portion of dough and stretch. Dough is ready when it is stretched easily without breaking.
Remove dough from the mixing bowl and shape into a tight ball. Place it in a well greased container. Cover and let it ferment for 30 minutes. The dough should double in size and be 76-80 degrees F.
Check the dough at the 30 minute mark. Once the dough has doubled in size, turn the dough onto a greased countertop with oil spray.
Portion out 1170 grams of dough and place into a lightly greased deep dish. Press down and level the dough evenly. Then use the greased cutter to cut out the dough squares.
Shape the cut dough into rounds before placing it on a baking sheet. De-gas the dough pieces then pull the corners into the center, flip them so that the seam is down and roll them into tight balls. Place them on a baking sheet, 60 rolls per full sheet. Proof on the baking rack covered for 30 min (until doubled). Place a bowl filled with warm water to keep rolls from drying out on the rack near your rolls
Brush with egg wash and bake at 350°F for 20-25 minutes.
Nutrition Facts:
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