Makes 6 rolls
1/2 cup warm water
2 tablespoons butter, softened
1/4 cup honey or molasses
1 cup King Arthur Unbleached Bread Flour
1 cup King Arthur 100% White Whole Wheat Flour OR regular whole wheat flour
1 teaspoon salt
1/2 tsp cocoa powder
1/2 tsp coffee powder
1 1/4 teaspoon instant yeast
yellow cornmeal or rolled oats
DOUGH MAKING TIME: 30 MINUTES: Combine all of the dough ingredients in a Kitchenaid with a flat paddle. Dough will be sticky and slightly elastic.
FIRST RISE: 60 MINUTES: Let the dough rise for 1 hour. It won’t have doubled in size, but should be just a bit puffy.
Divide the dough into 12 even pieces (about 4 ounces each), and shape the pieces into 6 x 2-inch oval rolls.
Coat each roll, top and bottom, with some yellow cornmeal.
SECOND RISE: 90-120 MINUTES: Place them on a lightly greased baking sheet, and allow them to rise, covered, in a warm place, for 90 minutes to 2 hours. They won’t have doubled in size, but will appear puffy; when you gently press your finger into one, the indentation will rebound quite slowly.
BAKING TIME: 24 MINUTES: Bake the rolls in a preheated 350°F oven for 24 minutes, until the bottoms appear slightly browned (you’ll have to carefully pick one up to look), or until an instant-read thermometer inserted into the center of a roll reads about 200°F. Remove the rolls from the oven, and cool them on a rack.
Note: I did not brush these with butter when I took them out of the oven. They didn’t need it. And, it would have dislodged the corn meal.
TOTAL TIME TO MAKE THESE ROLLS: 4 HOURS
NOTE: I ran out of bread flour and used 1/2 c KAF all purpose flour and 1/2 c KAF wheat flour as a replacement; it worked out fine 🙂
1 stick butter, softened and at room temperature
1/2 c honey
Mix butter and honey with fork. Serve with rolls.