Whisk water, yeast and honey in bowl of stand mixer until well combined. Add flours and mix on low speed with dough hook for 3 minutes. Cover bowl with plastic wrap and let sit at room temp. for 30 minutes. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low for 5 minutes. Increase speed to medium and continue to knead until dough is smooth and tacky (1 minute). Lighly spray 2 quart bowl with cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm space until doubled in size (1 hour).
Fold dough over itself, rotate bowl quarter turn and fold again. Repeat once more. Cover with plastic wrap and let rise 30 additional minutes. Repeat folding, cover again, let rise 30 more minutes. Spray 2 9" cake pans with cooking spray and set aside. Transfer dough to floured work surface, sprinkle surface with flour. Using bench scraper, cut dough in half and gently stretch each half into 16" cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (16 total), dusting each piece with flour. With floured hands, pick up each piece and roll into palms to coat with flour, shake off excess flour and place in cake pan. Arrange 8 dough pieces in each pan, placing one in middle and others around it, with long side of each piece running from center of pan to edge, making sure cut side faces up.
Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, 30 minutes. Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees. Remove plastic wrap from pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce heat to 400 degrees; using oven mitts, invert rolls from both cake pans onto rimmed baking sheet.
When rolls are cool enough to handle, turn right side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust, and sound hollow when tapped on bottom (10-15 min). Rotate baking sheet halfway through baking time (8 min). Transfer rolls to wire rack and cool to room temp (1 hour).
Originally Submitted
11/9/2008
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