Multigrain Dinner Rolls

Name: Multigrain Dinner Rolls
Yield: Makes 18 individual rolls
Ingredients: 6 1/4 ounces, 7-grain hot cereal mix, 1 1/4 cups, (see note above); 20 ounces, boiling water (2 1/2 cups); 15 ounces, unbleached all-purpose flour (3 cups), plus extra for dusting work surface; 7 1/2 ounces, whole-wheat flour (1 1/2 cups); 4 tablespoons, honey; 4 tablespoons, unsalted butter, melted and cooled slightly; 2 1/2 teaspoons, instant yeast; 1 tablespoon, table salt; 3/4 cup, pumpkin seeds or sunflower seeds, (unsalted); 1/2 cup, old-fashioned rolled oats or quick oats

3 comments

Appears in Cook's Illustrated November/December 2006

Desserts or Baked Goods

Breads

Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf--and we didn't want to spend all day making it.

SERVESMakes 18 individual rolls

TIME1¼ hours, plus 1 hour cooling, 1 hour 35 minutes rising, and 2 hours cooling

WHY THIS RECIPE WORKS

For a multigrain roll recipe with great grain flavor and a light texture, we turned to long kneading preceded by an autolyse, a resting period just after the initial mixing of water and flour that gives the flour time to hydrate. The rolls ...

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