This was a recipe generously shared by Chef Adalberto Diaz Labrada, UVU Culinary Arts Instructor. Yummy!!*This recipe uses weights, instead of measurements. Make sure you have a kitchen scale handy!
Multi Grain Rolls
Dough:
2.5 lbs bread flour
1.25 lbs whole wheat flour
2.5 lbs 68 degree F water
1 oz instant yeast (or 2 oz fresh yeast)
8 oz brown sugar
1 oz salt
2 oz rolled oats
2 oz wheat bran
2 oz sunflower seeds
Directions: Put water in mixer, and add flours, yeast, sugar & salt. Mix for 4 minutes on low with dough hook (level 2 on KitchenAid). Turn up 1 speed. Mix for 4 more minutes. Add oats, bran and sunflower seeds. Mix on low for 2 more minutes (level 2 on KitchenAid). Cover with Saran sprayed with Pam, and let rest for 30 minutes. Without working the dough any more than necessary, form into 2 oz rolls. You can dip the roll in water and then dip in a mixture of oats, bran and more sunflower seeds if you wish. Let raise until fingerprint remains in dough when indented. If you want, you can use a very sharp knife to score the rolls in a #. Bake at 425 degrees F. for 10-12 minutes, steam first 5 minutes*. Remove from pan to cool.
*To steam: When you turn on the oven to preheat, put an empty pan on the bottom shelf. Leave there to preheat. Right before putting rolls in, throw some crushed ice on the pan to create steam. Hurry and close the oven door. You can also spray water on the oven walls to create steam.
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