posted by Queen Bee 04-09-100 2:47 PM
Four Grain Rolls
2 packages 1/4 ounce each active dry yeast
1 1/2 cups lukewarm water (105° to 115 °)
1 tablespoon light brown sugar
1/3 cup nonfat dry milk powder
2 teaspoons caraway seeds
1 1/2 teaspoons salt
1 1/2 cups all-purpose flour
1 cup each whole-wheat, buckwheat, and rye flour
1 egg white, beaten with 1 teaspoon water
1 tablespoon all-purpose flour
In a large bowl, combine the yeast 1/2 cup water and the sugar. Let stand for about 5 minutes or until foamy. Stir in the remaining water, milk powder, caraway seeds and salt.
Mix in 1 cup of the all-purpose flour and all of the whole-wheat, buckwheat, and rye flours, working in as much of the remaining all-purpose flour as need to make a soft dough.
Knead the dough until smooth and elastic -- about 7 minutes by hand or 3 to 4 minutes in an electric mixer (tips on kneading to follow) Transfer to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap. Let rise in a warm, draft-free place for 1 to 1 1/2 hours or until doubled in bulk.
Lightly grease and flour a baking sheet. Punch down then transfer to a lightly floured surface, and roll it into a 12 inch log. Cut the log crosswise into 12 pieces. Shape each piece into a ball, twist or knot and arrange 2 inches apart on the baking sheet. Cover and let rise for about 1 hour.
Preheat the oven to 400° Brush the rolls with the egg white and sift the tablespoon of flour over them. Bake for abour 15 minutes or until golden. Makes 12 rolls.
Kneading Tips:
Method 1 (by hand)Kneading dough evenly distributes ingredients and binds together the strands of gluten, or protein, in the flour, giving bread its elasticity and texture. Before kneading, dust your hands and work surface with just enough flour to prevent the dough from sticking. Form the dough into a ball and place it on the floured surface. Push the dough down and away from you with the heels of your hands. Then fold it in half, bringing the top half toward you. Give the dough a quarter turn and continue to push, fold and turn it for 1 minute, then let it rest for about 10 minutes to absorb to flour. Continue kneading for 4 to 8 minutes or until the dough is smooth and elastic and bounces back when you press down.
Method 2 (mixer)Speedier and easier kneading is possible with an electric mixer (requires a dough hook; beaters will not do the job except for a very light batter bread.) After the last addition of flour, let the dough rest for 1 minute. At medium speed, knead the dough for 6 to 8 minutes, adding flour if it seems too sticky.
Method 3 (food processor) With a food processor, the blunt blade is most effective for bread-making because the dough sticks to the sharp edges of a metal blade. A large processor can handle up to 6 cups of flour. Place dry ingredients and shortening in the bowl and whirl for about 20 seconds or until the mixture resembles oatmeal. Pour the yeast mixture, then the other liquids down the feed tube and whirl for 45 seconds or until the dough forms ball. Kneading longer can overheat the dough and kill the yeast.