Name: Soft Wheat Dinner Rolls
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 12 servings
Ingredients: 0.25 cup whole wheat flour (a bit less than 1/4 cup); 0.5 cup water; 1 cup whole wheat flour; 1 cup warm water; 2.5 tbsp maple syrup (or other sweetener of choice (i like to use 1.5 tbs mapel and 1 tbsp sugar)); 1 tbsp active yeast (1 tablespoon = 3 tsp); 2 cups whole wheat flour (or 1 cup whole wheat and 1 cup whole spelt flour); 1 tsp salt; 3 tbsp extra virgin olive oil; 1 tsp lemon juice; 0.25 tsp almond extract (optional, adds nice bakery like smell); null null olive oil (or plant butter for brushing)

Instructions

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1

In a small saucepan combine whole wheat flour (0.25 cup) and water (0.5 cup) over medium heat. Mix well and cook until gel-like, smooth and starting to get shiny, stirring frequently. Set this [tangzhong starter] lump aside.
2

Mix the ingredients under Sponge: whole wheat flour (1 cup), warm water (1 cup), maple syrup (2.5 tbsp) and active yeast (1 tbsp) in a bowl. Mix with a large spoon for minutes (2) until the batter is very smooth and starting to get gluten-ny.
3

Let the bowl sit covered for hour (1) in a warm place. (Use a large bowl as the [sponge] will triple).
4

In a stand mixer, add the [sponge], [tangzhong]. Mix the salt (1 tsp) into the whole wheat flour (2 cups) and add the [flour] to the stand mixer. Start kneading. Add in the extra virgin olive oil (3 tbsp), lemon juice (1 tsp) and almond extract (0.25 tsp) and continue to knead for minutes (5). Let the [dough] rest for minutes (2). Check the [dough] to see if it needs more flour or water (it should be soft and smooth, not stiff and not sticky). Add more [whole wheat flour] tbsp (1) at a time if needed. The [dough] should be soft and slightly tacky, but not overly sticky or too stiff.
5

Knead for another 7 minutes (5 to). The [dough] should not break immediately when a small portion is pulled out. (I knead at setting 2 on my kitchen aid). You can let the [dough] rest for [15-20 minutes] at this point.
6

Divide the [dough] into balls (12 equal). Flatten each ball into an oval then roll it up like a jelly roll. Place seam side down in the baking pan. Repeat for all [rolls]. Spray [olive oil] or [plant butter] on top. Sprinkle [sesame seeds] or [oats]. (See Notes for refrigeration or freezing instructions).
7

Cover the pan with a towel and let rise for 40 minutes (25 to) or until the [rolls] double in size.
8

Pre-heat the oven to F (375 degrees)/ [190ºc]. Bake the [bread] for 22 minutes (20 to).
9

Remove the pan from the oven and brush [olive oil] or [plant butter] on top. Remove the [bread] from the pan after minutes (10). Wait for another minutes (5) before serving the warm [rolls] with [olive oil] or [plant butter] or as a side with anything.
10

Store in a bread container on the counter for up to days (2) or refrigerate for up to a [week].