Wholemeal rolls | Imamother

PinkFridge

Fri, Nov 13 2015, 12:19 pm

5 lbs. whole wheat flour
6 packages of yeast (2.25 tsp per package)
1 tsp. sugar
4 tsp. salt
2 c. oil
1.5 c. honey
6 c. lukewarm water

1. Proof yeast with 1 tsp. sugar and 1 c. of the warm water in a small bowl.
2. In a small pot, slowly warm up the oil and honey on the stovetop on low flame. Do not boil.
3. Mix dry ingredients in the mixer, slowly add the warmed oil and honey a small amount at a time, and then proofed yeast.
4. Next, add the rest of the warm water a cup at a time. let the mixer go for about 8 minutes.
5. Turn dough out into a lightly greased bowl and cover with parchment and a towel to let rise for about an hour. Do not allow to rise again.
6. Punch down, take challah with brocha, then shape. You can put some rolled oats on top as a garnish.
7. Bake at 350. Check after about 20 minutes for roll, up to 40 minutes for larger challahs. Make sure to rotate trays so they bake evenly. Best a bit undercooked but golden on the outside.

I pour the flour (less about half a cup, which I add in the kneading) into a big bowl, then follow directions, doing it all by hand. It makes beautiful, fairly light rolls.