Harvest Grain Sandwich Rolls

HARVEST GRAIN SANDWICH ROLLS 

Ingredients  

1 tablespoon dry active yeast

1 teaspoon sugar

2 cups warm water

¼ cup melted butter

1 tablespoon kosher salt

½  cup king arthur flour harvest grains blend

5 – 6 cups all-purpose flour

cornmeal

1 egg white

optional toppings – sesame seeds, poppy seeds, sunflower seeds

Directions

Add the yeast and the sugar to the water and stir to dissolve. Let the mixture stand for a few minutes to allow the yeast to “do its thing” and start working. If you see that the yeast is starting to look like a creamy foam you can go ahead with the recipe. The consistency change means that the yeast is active and working. If the yeast is not changing at all do not continue. Start again. Maybe your water was too hot or your yeast is old. It could be for a number of different reasons but if you go ahead with the recipe it will not turn out. If your yeast is ok continue and pour the mixture into the bowl of your stand mixer. Add 2 cups of flour and mix for a couple of minutes. Then add the melted butter and the salt to the dough. Continue adding 1 cup of flour at a time. The dough should have an elastic consistency. A little sticky but not too sticky and not dense. Yeast doughs and baking with yeast becomes easier with experience. After baking a few loafs of bread or rolls you will get a feel for it and know if the dough is too soft, too hard or just right. Knead the dough for about 10 minutes in your stand mixer. Cover the bowl with plastic wrap and let stand until the dough has doubled in size – it usually takes about an hour or so. Divide the dough evenly. I use a kitchen scale and weigh each piece of dough to 3 oz. Roll the dough pieces into balls and place them on a greased cookie sheet that has been lightly dusted with cornmeal. I was able to make 16  3oz rolls. Brush the rolls with egg white and sprinkle with the remaining harvest grains. You can use sesame seeds, poppy seeds or sunflower seeds or no seeds at all. Whatever you prefer.  Let the rolls rest on the cookie sheet until doubled in size. Then bake in a 400°F oven until golden brown. Depending on the size of your rolls about 20-25 minutes. Enjoy!