Cracked Wheat Rolls
I needed a nice hearty roll to serve with a chipotle chicken salad I was making for a potluck this weekend. Lucky me – I happened upon these rolls from Cooking Light. Barley flour was nowhere to be found in my local grocery story so I used whole wheat flour instead. These rolls were a perfect accompaniment.
Best part about these rolls? I could adapt them to my work schedule and give them plenty of time to develop flavor. Just like Strudel did with her Multigrain Bread Extraordinaire last week, I let my bread spend some time in the refrigerator.
With yeasted breads, you can add in a cold slow rise (cold proof) if you don’t have time to let them rise at room temperature and bake all in one time frame. The biggest benefit is the bread develops more flavor the longer the yeast chews up the carbohydrates in the flour.
From start to finish these rolls took about 24 hours to complete with two cold proofs in between.
[tasty-recipe id=”9054″]January 12, 2020
This entry was posted in baking, breads, brunch, dinner and tagged cold proof, cracked wheat, rolls, yeast.