I saw this post on whole wheat rolls and decided to modify the recipe even further. I used instant yeast instead of the packets, honey instead of sugar, added gluten, and used a kamut/white wheat blend instead of all white or red wheat flour.For my adaptation you will need:
10 1/2 C of wheat flour (I used 6 c. kamut, 4 c. white/red wheat)
1 1/2 T instant yeast
1/3 C gluten
3 1/2 C hot water
1/2 C butter (melted, then cooled)
2/3 C honey
2 beaten eggs
2 t salt
Directions:
In Bosch or bread mixer place 6 C Kamut flour, the instant yeast, and gluten. Mix a little until yeast is distributed then add the water. Mix 1 minute.
Let stand 10 minutes. It will look like this
Then add the butter, honey, eggs and salt. Mix about 30 seconds, then add remaining flour one cup at a time until dough begins to pull away from sides. You will probably only need 4 cups, but if it's humid that extra half cup will come in handy. Mix for 6 minutes.
Spray counter with non-stick spray or butter it. Dump out dough and divide into 4 balls. Each ball can then be used as either a loaf of bread, 12-24 rolls, or bread sticks. I love the buttery, nutty flavor of kamut. Let rise for 20-25 minutes and then place in a 400 degree oven for 12-15 minutes. Put on cooling racks and brush with butter if desired.
Also brewing in the Organic kitchen is applesauce made from this recipe. The strips of lemon peel really do make a difference in the apple flavor.
