Fresh Milled Flour Dinner Rolls
Soft, golden dinner rolls made with freshly milled whole wheat flour for a nutty, naturally sweet flavor and a tender crumb. Brushed with butter, they’re perfect with soups and roasts, on a holiday table, or split open with butter.
Ingredients
Tahzong
- 2 1/2 tbsp fresh milled hard white wheat flour 24g
- 1/2 cup plus 1 tbsp water 114g
Sponge
- 2 1/2 tsp active dry yeast 8.5g You can substitute the same amount of instant yeast.
- 2/3 cup warm water 146.8g
- 1 3/4 cup fresh milled hard white wheat flour 242.4g
Remaining Dough
- 1 1/3 cup plus 2 tbsp fresh milled hard white wheat flour 204g
- 3 1/2 tbsp water 35g
- 1 1/2 tbsp olive oil 12g
- 1 tbsp plus 1 tsp honey 21g
- 2 tbsp sour cream 50g
- 1 1/4 tsp salt 6.9g
Instructions
Tahzong
- Mill hard white wheat berries in an electric mill.
- If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. To make the tangzhong, add fresh milled flour to a saucepan and whisk in water. Heat the saucepan on medium heat and whisk until mixture starts to thicken. Remove saucepan off the heat and allow mixture to cool.
Sponge
- To make the bread sponge, add warm water and active dry yeast to a stainless steel mixing bowl. Whisk and let mixture sit for ten minutes.(If using instant yeast, you do not need to let the mixture sit for ten minutes.) Mix in fresh milled flour. Cover and let sit for thirty minutes. This bread sponge will help the bread’s texture not be crumbly.
Remaining Dough
- Weigh out or measure the additional fresh milled flour, water, olive oil, honey, sour cream, and salt listed in the recipe. Add the cooled tangzhong, mix all the ingredients, and then knead using the dough hook for your stand mixer. After six minutes, complete a window pane test by pinching a small piece of dough and gently stretching it until light passes through. If you are unable to do this, knead dough for 3 more minutes and test again. When you are able to complete the windowpane test, your dough is ready for the next step.
- Place dough in greased bowl and cover. Let rise one to one and a half hours or until dough is doubled in size.
- Line a baking sheet with unbleached parchment paper.
- Punch dough down and divide dough into rolls. Using a kitchen scale, make sure each roll weighs 50 grams. Place rolls on lined baking sheet. Cover and let rise another thirty minutes. Preheat your oven to 350°F.
- Bake at 350°F for 20- 25 minutes or until lightly browned. Brush the tops with melted butter. Allow to cool on a wire baking rack.