Ankersrum USA
 

Make Ahead Whole Grain Dinner Rolls

With all the upcoming holidays and celebrations, we are concentrating on dinner rolls all month long.  These Whole Grain Dinner Rolls get a big flavor boost from whole wheat flour and ground flax seeds, and the make ahead tips can be used on most dinner rolls.

From AnkarsrumUSA recipe developer, Carmi Adams:

When dealing with gluten development for whole grain bread, I tend to let my ingredients autolyze at the beginning of mixing.  This is just a fancy word for saying that I let the liquids and some of the flour hang out awhile to soften the bran in the whole wheat flour and start the gluten development without a lot of kneading.  Why?  Well, that wholesome bran can cut through gluten strands with kneading.  I find this step especially helpful if I have also milled my own flour.

Top Left: mix all wet ingredients, yeast, plus most of flour, cover and let sit. Top Right: after sitting one hour. Bottom Left: knead, cover, and let double in size. Bottom Right: ready to shape into rolls.

 

These rolls can be baked off the same day.  Just shape into rolls, let rise and bake.  But if wanting to make ahead, there are two options.  They can be shaped, covered and placed in the refrigerator until the next day.  Or they can be shaped, frozen and kept in the freezer for up to 2 months.

For uniform size, weigh the dough and then divide the weight by the number of rolls needed.

 

If keeping overnight in the fridge, go ahead and place in the pan they will be baking in. If freezing, place rolls on a flat pan and freeze individually. Once frozen, place in a freezer safe container and make sure they are well wrapped to prevent freezer burn.

 

For rolls stored overnight in the fridge, they will slowly rise, but usually need a little more rise time at room temperature the next day.  Usually about 1 1/2 – 2 hours is needed at room temperature before ready to bake, but this depends on the temperature of the room.

For rolls stored in the freezer, a general rule of thumb is 4-5 hours to thaw out at room temperature and then another hour or two to rise.

Please let us know if you have any questions or comments about this recipe.  May all your upcoming holidays be full of warm and comforting rolls.

 

Make Ahead Whole Grain Rolls

Prep Time: 1 hour 30 minutes (including 1 hour autolyze)

Cook Time: 40 minutes

Inactive Time: 1 1/2 hours (first rise) plus several hours thaw out time for make ahead

 

180 g. (3/4 cup) water, room temperature*

260 g. (1 cup) buttermilk, room temperature

2 large eggs, room temperature

41 g. (3 Tbsp.) olive oil

21 g. (1 Tbsp.) honey

9 g. (2 1/4 tsp.) instant dry yeast

56 g. (1/2 cup) ground flaxseed meal

660 g. (5 1/2 cups) whole wheat flour**

10 g. (2 tsp.) kosher salt

melted butter for brushing tops, optional

 

In the stainless-steel bowl with the roller/scraper, mix together the water, buttermilk, eggs, olive oil, honey, yeast, flaxseed meal and 480 g. (4 cups) of the flour on medium low speed (2 o’clock) until combined.

Cover and let rest for 1 hour.

Turn mixer back on medium-low speed and slowly add in remaining flour and salt.  Lock arm in place about an inch from side of bowl and let knead 10 minutes.

Gather dough up into a ball, cover and let rise until doubled in size, approximately 1 – 1 1/2 hours.

If baking same day:

Grease two 9-inch cake pans.

After dough has risen, turn out onto a lightly floured clean surface and divide into 14 equal portions.  Roll each portion into a ball and place 7 balls into each cake pan, spacing apart to allow room to rise.

Cover and let rise until almost doubled in size, approximately 45 minutes to an hour.

Preheat oven to 350° F.

Once risen, brush tops with melted butter if desired and bake for 35-40 minutes, until browned on top.

Let cool in pans for 10 minutes and then flip out onto a cooling rack to finish cooling.  Can be served warm or at room temperature.

If baking next day:

Grease two 9-inch cake pans.

After dough has risen, turn out onto a lightly floured clean surface and divide into 14 equal portions.  Roll each portion into a ball and place 7 balls into each cake pan, spacing apart to allow room to rise.

Wrap cake pans in plastic wrap or aluminum foil to prevent rolls from drying out in fridge.  Place in fridge for up to 24 hours.

Next day, bring to room temperature and let finish rising until almost doubled in size.  Rolls will slowly rise in the refrigerator.

Preheat oven to 350° F.

Once risen, brush tops with melted butter if desired and bake for 35-40 minutes, until browned on top.

Let cool in pans for 10 minutes and then flip out onto a cooling rack to finish cooling.  Can be served warm or at room temperature.

If freezing:

After dough has risen, turn out onto a lightly floured clean surface and divide into 14 equal portions.  Roll each portion into a ball and place on a cookie sheet lined with wax paper.  Freeze until solid.

Once frozen, place in freezer bags or freezer safe container and make sure well wrapped to prevent freezer burn.  Store up to 2 months in the freezer.

When ready to bake, grease two 9-inch cake pans and place 7 rolls in each pan.  Let rolls either thaw out in the refrigerator overnight or at room temperature.  The required time will fluctuate depending on the actual temperature of the room, but approximately 4-5 hours at room temperature to thaw out and then another hour or 2 to rise.

Preheat oven to 350° F.

Once risen, brush tops with melted butter if desired and bake for 35-40 minutes, until browned on top.

Let cool in pans for 10 minutes and then flip out onto a cooling rack to finish cooling.  Can be served warm or at room temperature.

 

Cook’s Tips:

*Having ingredients at room temperature helps with the initial rise time.  Cold ingredients will make the dough rise slowly.

**If milling flour at home, use a hard red or white wheat.

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.