I adapted this recipe from the King Arthur Flour Whole Grain Baking book to make a breadbasket variety of one dozen dinner rolls. The dough comes together quickly and makes an easy to handle dough for making shapes. Plan ahead for the two rising times.
Combine the buttermilk, oil and molasses in a mixing bowl. Add the yeast and stir to dissolve it. Add the whole wheat flour, whole rye flour, all-purpose flour, potato flour and salt. Stir to form a rough dough.
Knead by hand or in a stand mixer with the dough hook until the dough is smooth and soft, about 4 minutes.
Cover the dough and let it rise in a warm place until it is pillowy and slightly risen, about 1 1/2 hours.
Lightly grease a 12-cup muffin pan.
Divide the dough into 12 equal pieces (about 2 1/4 ounces each). Shape each piece as follows:
For round rolls: Cup your hand over a piece of the dough. Use gentle pressure and a tight circular motion to roll the dough under your palm to form a ball and place in a muffin cup.
For spiral rolls: Roll a piece of dough into a 1/2-inch thick rope under your palms to about 6 inches long. Tightly coil the rope starting at one end to make a snail shape and place into a muffin cup.
For clover leaf rolls: Divide each piece of dough further into 3 equal pieces. Roll each piece into a ball between your palms. Place the three together and insert into one of the muffin cups.
Brush each of the rolls with the egg wash. Sprinkle on the seeds for topping as desired.
Lightly grease a piece of plastic wrap and cover the rolls. Let rise in a warm spot until puffed, about 2 hours.
Preheat the oven to 350 degrees F. Bake the rolls until they are lightly browned, about 25 minutes. Serve warm or at room temperature.
Copyright 2021 Lynne Curry