Harvest Grain Rolls

Version 2
So, now that this huge baking week is upon us, I’m looking around thinking, where are all my favorite recipes? Why are they not all on my blog! Why am I not organized!!! Last night, I combed through past pictures, seeing these pies and rolls that I’ve made, and connecting the dots to the recipes they belong to. My hope is to get them all on this fantastic, searchable space, before Wednesday, but if I get even one or two more on here before Thanksgiving, that will help my efforts (and maybe pass along some ideas to you!) next year.

The story of this roll is that I usually like to do a couple of different kinds of rolls, just for fun (I get a whole morning just to make rolls! What fun! I never get to do that except on Thanksgiving morning!), for Thanksgiving dinner, and this is one I usually serve along with a crusty roll and a soft, buttery roll (here are two I like: a crescent and pull-apart). I think they all compliment each other quite well. This recipe comes from the King Arthur Flour website, although, unlike their website but not to disparage the quality of their ingredients, I am not specifying that you should use KAF products exclusively 🙂 NOTE: this will probably not be the most popular roll at the dinner table, but it will be very appreciated when it comes to leftover turkey the next day, when we are all wishing we had eaten a few less white starchy foods the day before. And they are very yummy.

Harvest Grain Rolls

  • 2 c. all-purpose flour
  • 1/2 c. old-fashioned rolled oats (not quick oats)
  • 1 c. whole wheat flour
  • 1/2 c. whole flax meal (I just whiz my flax around in my blender)
  • 2 1/2 t. instant yeast
  • 1 1/2 t. salt
  • 1/4 c. canola oil or melted butter
  • 1 large egg yolk, white reserved for topping
  • 3 T. honey
  • 1/4 c. orange juice*
  • 3/4 to 7/8 c. lukewarm water**
  • *Orange juice won’t add its own flavor to the rolls, but will mellow any potential bitterness in the whole wheat.
  • **Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment.

TOPPING

  • 1 large egg white, reserved from dough, whisked with 2 T. cold water
  • rolled oats and/or flax seeds, for topping
  1. Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the whole grains a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
  2. Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk.
  3. Gently deflate the dough, and divide it into 12 pieces (about 70g each). Shape each piece into a round ball; use your fingers to pull and flatten each ball into a circle about 3″ across.
  4. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
  5. Brush the buns with the egg white/water mixture. Sprinkle with oats and/or flax seeds.
  6. Bake the buns for 21 to 25 minutes, until they’re golden brown. Remove them from the oven, and transfer them to a rack to cool.
  7. Wrap completely cooled buns airtight, and store at room temperature for several days; freeze for longer storage.
  8. Yield: 12 buns.
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