Multigrain Rolls
- Level: Intermediate
- Yield: 12 multigrain rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 295
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 52
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 8
- Cholesterol
- 16
- Sodium
- 184
- Total: 3 hr 25 min (plus cooling)
- Active: 45 min
Ingredients
2 cups all-purpose flour, plus more for kneading and dusting
1 tablespoon sugar
1 3/4 teaspoons active dry yeast
1 1/4 cups warm water (100˚ F to 105˚ F), plus more for the millet
1 tablespoon dry millet
1/4 cup molasses
3 tablespoons extra-virgin olive oil, plus more for the bowl and baking dish
1 cup whole-wheat flour
1/2 cup rye flour
1/4 cup yellow cornmeal
2 tablespoons hemp hearts
2 teaspoons kosher salt
1 large egg, lightly beaten
Rolled oats, for sprinkling
Directions
- Stir 1 cup all-purpose flour with the sugar, 3/4 teaspoon yeast and 3/4 cup warm water in a large bowl. Cover and let stand at room temperature until bubbly and about doubled in size, 45 minutes to 1 hour. Meanwhile, cover the millet with more warm water in a small dish and set aside.
- Stir the yeast mixture a bit to break it up. Add the remaining 1 teaspoon yeast and 1/2 cup warm water, the molasses and olive oil. Stir to combine (it may look lumpy).
- Add the remaining 1 cup all-purpose flour, the whole-wheat flour, rye flour, cornmeal, hemp hearts and salt to the yeast mixture. Drain the millet and add to the bowl. Stir everything together with a rubber spatula until there is no dry flour left. Let stand to hydrate the flour, 3 to 5 minutes.
- Turn out the dough onto a floured surface. Dust the top of the dough with more flour and knead just until well combined but still a little tacky, adding a bit more flour as needed (you should only need a few tablespoons), about 3 minutes. Lightly rub a large bowl with olive oil. Add the dough, turn to coat and cover the bowl. Let rise at room temperature until doubled in size, about 1 hour.
- Preheat the oven to 350˚ F. Rub the bottom and sides of a 9-by-13-inch baking dish with olive oil. Form the rolls: Turn out the dough onto a clean surface and gently pat into a square; cut into 12 equal pieces. Working with 1 piece at a time, pull the corners into the center and press gently to adhere. Turn the piece over and gently roll into a ball. Transfer to the baking dish, using a bench scraper if they stick. Cover the dish and set aside until the rolls are slightly puffed, 30 to 45 minutes.
- Brush the tops of the rolls with the beaten egg and sprinkle with a few rolled oats. Bake until well risen and lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan.