There really is nothing like. . .
. . . making bread from scratch.
The smell as it bakes. . .
. . . the nutty taste. . .
. . . and way it makes even a simple sandwich just a little more special.
It's been a while since I've made bread from scratch. I went on a bread bender years ago, but somehow I got out of the habit and then never seemed to start back up again. When I came across this recipe, it seemed like the perfect way to ease bread making back into my everyday life. It only takes about an hour from start to finish, and the rolls freeze nicely, so you can make a bunch at once and then pull them out as you need them for sandwiches, burgers etc.
Whole Wheat Sandwich Rolls with Flax and Chia Seeds
Adapted from here.
- 1 cup milk
- 1/2 cup water
- 2 tablespoons honey
- 1/4 butter
- 1 egg, room temperature
- 2 1/2 cups whole wheat flour
- 1 1/2 cup white all purpose flour
- 1 package instant yeast
- 1 1/2 teaspoons salt
- 1 beaten egg yolk
- Flax and Chia seeds for sprinkling on top
In a saucepan, heat the milk, water, honey and butter until the butter melts. When the butter has melted, check the temperature and allow to cool to 120F. Beat the egg in a small bowl and add a little bit of the milk mixture to the bowl to temper the egg. Whisk together and add a bit more of the milk mixture again and then slowly add it all back together.
Whisk the two different flours together. Then, in a separate bowl, whisk together 2 cups of the flour, the yeast and the salt then add it to the liquid. Slowly mix in the rest of the flour 1/2 cup at a time (making sure it is fully incorporated after each addition) until the dough comes together and forms a soft ball.
Turn the dough out onto a floured surface and kneed until it becomes smooth and elastic. It should hold its shape in a ball (and not slump down into a disc) but not be too tough. If it starts to become hard to integrate the folds, you've gone a bit too far and might need to let your dough sit a little longer before baking.
Cut the dough into 12 equal pieces (16 if you want small rolls) and form into balls. Place on a parchment lined baking sheet and flatten out the balls a bit so they look more like hamburger buns. Cover loosely and let sit 30-35 min or until they almost doubled in size.
Preheat the oven to 400F.
When the rolls are done rising, brush the tops with the beaten egg yolk and sprinkle the seeds on top. I might even sprinkle a bit of kosher salt on there as well.
Bake for 10-12 minutes or until they are golden on the bottom. Cool on a wire rack.
With the Kids:
*Last time in Recipes: Brown Bag Beauties