These are quite good. At first I thought…orange juice? Yuck. But in fact they are very good.
Honey, flour, whole wheat flour, milk powder and a bit of sourdough starter makes them very tasty.
Add water, sourdough starter, yeast, dry milk, and honey to bowl and allow to sit 10-20 minutes until yeast is foamy.
Add remainder of ingredients and mix in stand mixer until mixed and kneaded, 7-10 minutes.
Remove and place in oiled bowl and turn to cover in oil. Allow to rise until about doubled, 1 ½ to 2 hours.
Punch down and placed into an oiled bag. Refrigerate overnight.
Allow to come to room temperature (adding bag to bowl of warm water speeds up the process) and cut into 12 pieces. Roll into balls and place in oiled half-pan or 11X13 pan.
Allow to rise until doubled in size, 1 ½ to 2 hours.
Place in pre-heated 350 degree Fahrenheit oven and bake for 20-25 minutes until browned on top and cooked on bottom. Brush with melted butter if you want the tops to stay soft.
King Arthur Flour Honey Whole Wheat Rolls
Ingredients
- 2 1/4 teaspoons active dry yeast or instant yeast
- 1 cup 227g lukewarm water
- 1/4 cup 57g orange juice
- ¼ cup sourdough starter
- 1/4 cup 4 tablespoons, 57g unsalted butter, room temperature
- ¼ cup honey
- 1 cup 120g King Arthur Unbleached All-Purpose Flour
- 2 cups 227g King Arthur White Whole Wheat Flour
- 2 teaspoons salt
- 2/3 cup 43g instant mashed potato flakes or 1/4 cup (43g) potato flour
- 1/4 cup 21g dry milk
Instructions
- Add water, sourdough starter, yeast, dry milk, and honey to bowl and allow to sit 10-20 minutes until yeast is foamy. Add remainder of ingredients and mix in stand mixer until mixed and kneaded, 7-10 minutes. Remove and place in oiled bowl and turn to cover in oil. Allow to rise until about doubled, 1 ½ to 2 hours. Punch down and placed into an oiled bag. Refrigerate overnight. Allow to come to room temperature (adding bag to bowl of warm water speeds up the process) and cut into 12 pieces. Roll into balls and place in oiled half-pan or 11X13 pan. Allow to rise until doubled in size, 1 ½ to 2 hours. Place in pre-heated 350 degree Fahrenheit oven and bake for 20-25 minutes until browned on top and cooked on bottom. Brush with melted butter if you want the tops to stay soft.
Ok. I made thse….. followed the recipe exactly…. because I’m a newbee at this bread thing……… and they were disappointing……. dry, dense and very, very strongly wheat flavored…….they also didn’t rise well for the second rise as dough balls………..
I left a comment, you deleted it? I’m a newbee at baking so I followed the recipe and instructions exactly…… and they were dry, hard and overwhelmingly wheatie………… 2 cups of wheat flour to 1 cup of white flour…… wrong, just wrong……… very disappointing, but you shouldn’t hide bad reviews from readers who should be forewarned that while your pictures loo great……… the results for the rest of us are very, very meh.
Hi, I did not delete your post, it just hadn’t been approved (apologies. I get a lot of spam so everything has to be approved). I promise you I did not hide any reviews.
I am very sorry that you did not get good results. This recipe is directly off of King Arthur flour website, and the reviews there show 4.5 stars with about 100 reviewers (and my pictures are the real product I produced). The only change I made was adding 1/4 cup sourdough starter (which I find actually makes the dough more workable over the rises, and the bread tends to be softer). That being said, if you are new to baking one thing to understand that wheat bread/rolls are typically more difficult to work with.
Some things that may have gone wrong:
-If you did not use white whole wheat as the recipe calls for, it could have produced a dryer result. Wheat flours can be vastly different from each other (and even brand to brand could have differences)
-oven temperatures can vary WIDELY. If you do not have a good oven thermometer I suggest trying that to check the temperature. I have had ovens that were off by 75 degrees (new, expensive ovens). This also could have contributed to being dry
-even when using the same brand of flour there are times when you may need less or more water in the dough, and if you’re using different brands it’s going to vary even more. Flour is hygroscopic and absorbs water, so at any given time it may be more or less “wet” and need more or less water. If the dough is VERY stiff, add a bit more water to make it more workable. A lot of that just comes from experience and making A LOT of bread.
-If they were too dense, it is possible you did not get a good rise. When risen correctly they will not be overly dense (but of course are going to be denser than white bread). Wheat breads and bread with sugar (honey and orange juice in this case) take a comparitively long time to rise versus white bread. The quality and age of your yeast can also have a huge impact on the final rise time and even more so for the second rise after having been refrigerated. I recommend using bulk yeast as opposed to the packets (though the packets will work, I personally find they aren’t as active). I recommend SAF Instant Premium Yeast. The temperature at which you’re allowing the rise to occur also has a huge impact on how long the rise will take (particularly out of the refrigerator). Ultimately with any bread baking, the best way I have found to make sure the bread has risen properly is not to go by time but to go by how the bread “feels” when it is ready (give it a poke. If it feels really dense, it probably needs to rise more).
Again, I am very sorry that you did not like the results!