These milk rolls fit the bill perfectly. Soft and white with a little whole wheat thrown in just to give them a bit of a rustic edge, they make for an excellent cheese sammie. Or any kind of sammie, really.
They are all about versatility, and bound to please the most fussy of bread eaters. Like children.
Just don't tell them about the whole wheat.
adapted from Apples for Jam, by Tessa Kiros
for I♥CC December Pot Luck
1 cup warm milk
1 pkg (2¼ tsp) dry instant yeast
1 tsp honey
3 cups all purpose flour
2/3 cup whole wheat flour
½ tsp salt
3 Tbsp butter, melted
- Place all the ingredients into the stand mixer and mix on low, with the dough hook, until thoroughly combined - about 3 minutes.
- Turn to medium and mix 3 more minutes.
- Turn out onto board and knead into a ball.
- Place ball in a clean bowl and cover with plastic wrap.
- Let rise 2 hours.
- Divide into 12 equal pieces and shape each into a ball.
- Place the 12 balls onto a silpat-lined half sheet pan and flatten them somewhat with your palm.
- Cover with plastic wrap and let rise until doubled, about 1-1½ hours.
- Preheat oven to 375°F
- Let bake 17 minutes or until nicely golden and baked through.
- Let cool on racks.
|These buns have been Yeastspotted!|