Sunday, January 20, 2008
I have fresh sprouts, I made fresh egg salad from our extra eggs this week, and so I had to make sandwich rolls! I made six rolls out of the dough--for smaller buns make 8. I used the bread machine for the knead and first rise cycle. You can knead and rise by hand-the first cycle would be about 45 minutes to rise before cutting into individual rolls.
Dough makes 6-8 sandwich rolls
1/2 c milk
1/2 c water
1 large egg plus 1 yolk
3 Tbsp melted unsalted butter
1 Tbsp melted coconut oil (or use add'l butter)
2 tsp raw sugar (or can subst. honey, agave, etc.)
1/4 c ground flax seed
3 c whole wheat flour
3 tsp gluten
1 tsp fine ground sea salt
2 tsp yeast
egg wash & toasted sesame seeds
Place the ingredients in the bread machine according to your machine instructions. Program for the dough cycle and press start. Run only through the knead and 1 rise on the machine.
Parchment-line a baking sheet (or lightly grease). After the 1st rising cycle ends immediately remove the dough and place on a lightly floured work surface. Cut the dough into 6 or 8 equal parts. Gently form the rolls into rounds/balls. Place the rolls on the baking sheet at least 1 inch apart. For sesame seeds -- mix an egg wash, brush on dough rolls, and sprinkle sesame seeds on top.
Cover lightly with plastic wrap and let rise in a warm spot for 30 minutes.
Preheat the oven to 375º F.
Place the baking sheet on a rack in the center of the oven and bake until lightly browned, for 18-22 minutes. Remove from oven and cool before slicing.
You can make these rolls using soaked whole grain flour. Here is how.