.Well, I did it! Saturday, I used my Blendtec to mill fresh, organic, whole wheat flour, right here in my own kitchen! Am I just a LITTLE bit excited? Yes…and then some! 🙂 It was so easy and in less than 5 minutes I had all the flour I needed for the delicious recipe I’m about to share with you. All I had to do was add two cups of organic hard white wheat berries to the WildSide jar (If you have a four side, that works, too.) of my Blendtec blender.
Use the POWER up (the up arrow) button to Speed 9 and let it run it’s full cycle (50 seconds). That’s all there is to it! Two cups of wheat berries will net you around 2 2/3 cups of flour.
I have one more trick, up my sleeve, though. I have a husband who thinks he doesn’t care for “healthy bread”. It’s a texture thing. He doesn’t want any. lol We are on opposite spectrums of that issue, for sure. But, to make sure he does eat healthy bread, but still enjoys the texture he prefers, I ran my flour through the cycle a second time. It milled up so fine that I think I could use it in cakes and cookies, without throwing the earth out of orbit. That’s what I’ll try next, but in the meantime, I want to share my Soft Whole Wheat Dinner Rolls with you.
I found this dinner roll recipe on Pinterest, posted from An Oregon Cottage. I didn’t change a single thing about Jamie’s recipe, except I needed a little more flour. That probably had more to do with the humidity, than anything else. The other thing I want to note is that this dough does not shape up the way we all would normally be used to. There’s much less gluten development. It’s pretty wet and definitely doesn’t start out as a smooth ball. So, don’t freak out and think you’ve done something wrong. It’s all good. This will truly become your go-to dinner roll recipe. It’s so simple and takes very few ingredients.
- 2 Tablespoons yeast
- ½ cup warm water
- ½ cup butter, softened
- ¼ cup honey
- 3 eggs
- 1 cup buttermilk or milk
- 4½ to 5½ cups whole wheat flour
- 1½ tsp. salt
- Add the yeast to the warm water. Stir it in and set it aside.
- Cream butter and honey together.
- Add eggs.
- Add milk or buttermilk (I used buttermilk.) and the yeast mixture. Mix hard, scraping the sides of the bowl as you go. This will not be a perfect amalgamation of ingredients. See, there were still small chunks of butter, floating in my buttermilk. It's okay. Trust me. 🙂
- Now add 4½ cups of flour and the salt. Mix until blended. You're going to knead this for about two minutes, with the dough hook in your mixer and you will only add more flour (a Tablespoon at a time) until the dough is no longer tacky. The dough-cleaning-the-sides-of-the-bowl trick does not apply here. Though it was hard for me to resist adding more flour than necessary, here, (I ended up using about 5½ cups), I relented and it's a great thing. You're not looking for a nice smooth ball of kneaded dough with good gluten development. It's going to be more loose and jaggedy.
- I just pulled the dough hook out of my bowl, covered the bowl and left the dough to rise for 1 hour.
- I put the dough out on a lightly floured countertop and flattened it into a rectangle. Then cut it into 24 equal pieces. "Equal" is a relative term. 🙂 You can see they aren't perfectly equal, but moving a little dough from a too big one, to a too small one, worked fine.
- Take each piece and shape it into a smooth ball. My picture isn't great for showing this, but it's actually not to hard and Jami uses the same technique my mom taught me, growing up. Form a circle by putting the index finger and thumb on your left-hand together (if you're right handed). With your right hand, push one of the pieces of dough through the hole you made, by pushing up through the center of it with the index and middle fingers on your right hand. That will form a smooth round top on your dinner rolls. Just pinch the ends together on the bottom.
- Place the shaped rolls into a well-greased, 9x13 baking pan to rise. They will be touching. That's good. You want those soft, delicious edges on every roll.
- Cover the rolls and let them rise for 1 hour. They'll look something like this.
- Bake at 350 degrees for 20-25 minutes. Brush the tops with softened butter, when they come out of the oven.
- You will be able to separate and serve the rolls after they have cooled for only a few minutes. They are soft and delicious! Enjoy!
If you haven’t entered my Blendtec giveaway, there’s still time. It ends at midnight on Sunday, November 4th, 2012. You’ll be able to read about everything that this amazing kitchen appliance can accomplish, when you check out that post! Keep your eyes peeled for another recipe you won’t want to miss. I also made ground chicken with the Blendtec, yesterday, and the Chicken Veggie Meatballs I made are stupendous!!! They’ll be in an upcoming post, very soon.