This recipe is made in a “Breadman Plus” bread machine on the dough cycle and makes only 8 medium rolls. It can be doubled and mixed in a dough machine or mixer but don’t double and mix in the bread machine or you may get bad dough. I also grind my flour fresh but you can make bread with King Arthur White Whole Wheat flour with slightly different results. These proportions of ingredients work in the coastal area of N.C. but may need adjusting for other drier areas. (For instance, my sister in a dry area of California uses less yeast. )
4. Add 2 cps flour and wait another 5 minutes for it to mix and absorb liquids, then add 1 tsp salt
5. Add another ½ cp flour and wait another 5 minutes to form a dough ball in center of pan. Dough should
pull away from sides. If dough is still sticking somewhat to sides or bottom, add 1 tbsp flour at a time and
wait 2 minutes each time until you have a somewhat smooth dough ball bouncing around in bread pan
without too much stickiness. Don’t add too much flour!!! Just get a non-stickly ball and stop.
6. Wait for dough cycle to finish (about an hour).
7. Dump dough out onto “pammed” surface ( I “pam” my hands too) and divide into 8 balls. Roll each ball
around in your palm to smooth and flatten in “pammed” heavy pan. Leave to rise 40 minutes in a
warm place (oven with light on is fine). Should quaddruple in size. Bake at 400 for about 12 minutes
until browned on top. Remove immediately from pan.
Bake at 400 for 12 minutes.
- Grind 2 ¼ cups hard white wheat (about 2 ½ cps flour depending on the source of the wheat)
- Place 1 cp warm water, 1 egg, ¼ cp oil, 1 tbsp honey in breadpan and start dough cycle.
4. Add 2 cps flour and wait another 5 minutes for it to mix and absorb liquids, then add 1 tsp salt
5. Add another ½ cp flour and wait another 5 minutes to form a dough ball in center of pan. Dough should
pull away from sides. If dough is still sticking somewhat to sides or bottom, add 1 tbsp flour at a time and
wait 2 minutes each time until you have a somewhat smooth dough ball bouncing around in bread pan
without too much stickiness. Don’t add too much flour!!! Just get a non-stickly ball and stop.
6. Wait for dough cycle to finish (about an hour).
7. Dump dough out onto “pammed” surface ( I “pam” my hands too) and divide into 8 balls. Roll each ball
around in your palm to smooth and flatten in “pammed” heavy pan. Leave to rise 40 minutes in a
warm place (oven with light on is fine). Should quaddruple in size. Bake at 400 for about 12 minutes
until browned on top. Remove immediately from pan.
Bake at 400 for 12 minutes.