Wednesday, September 16, 2009

Whole Wheat Hamburger Rolls




Here is my entry into homemade hamburger rolls. They are wonderful, so easy to make and nutritious to boot. I grind my own flour and add it to regular all purpose flour in my recipes. The freshly ground flour adds so much goodness and the rolls stand up to a juicy burger. No more squishy burger rolls! Here's the recipe:

Whole Wheat Hamburger Rolls Recipe (Makes a dozen large rolls)



1-3/4 cups potato water*


1 pkg (2 1/2 tsps) active dry yeast


1 Tbsps + 1/2 tsp sugar


1 Tbsps honey


1/3 cup nonfat dry milk powder


2-1/2 tsps salt


3 Tbsps melted butter


4-1/2 cups all-purpose or bread flour


½ cup whole wheat flour


1 large egg beaten with 2 tsps water, for glazing


1/2 cup sesame or poppy seeds (optional)


In a small bowl pour in 1/2 cup of the warm water. Sprinkle the yeast and 1/2 tsp of sugar into the warm water. Stir to dissolve and let stand at room temp until foamy, about 10 minutes. In a large bowl combine the remaining 1-1/4 cups water, whole wheat flour, yeast mix, powdered milk, the remaining sugar salt and butter. Add 2 cups of the flour, beat hard until creamy, about 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft, shaggy dough is formed. Turn the dough out onto a lightly floured work surface and knead for about 4 minutes, dusting with flour only 1 tbsp at a time as needed to make a soft smooth dough. Add 1 tablespoon of oil to the bowl, add dough and turn to coat the top and cover with a tea towel. Let rise at room temp until doubled in bulk, about 1 hour. Preheat oven to 350°F. Gently deflate dough and turn it onto a lightly floured work surface. Grease a baking sheet. Divide dough into 12 equal portions. Shape each into a round ball and place each ball seam side down and at least 2" apart on baking sheet. Flatten each ball with your palm. Cover loosely and let rise until puffy, about 20 minutes. Brush each roll with the egg glaze and sprinkle tops with sesame or poppy seeds if desired. Bake 20-25 minutes or until slightly browned and firm to the touch. Transfer immediately to a cooling rack, and let cool completely before splitting. *If you don’t have potato water left over from boiled potatoes you can easily make some by peeling and cubing a potato. Place it in a microwave safe bowl with 1 ¾ cups of water, cover and microwave for 3-4 minutes or until the potato is easily pierced with a fork. If not done, re-cover and microwave for another minute or until done. Let water cool to room temperature.

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