I cheated and made these a little healthy and less sweet but I don’t think anyone is going to be complaining about it.
|Ingredients||Percentage||Weight in Grams|
|All Purpose Flour||300|
|Whole Wheat Flour||150|
|Water||15% of 450||68|
|Salt||2% of 450||9|
|Milk||60% of 450||270|
|Butter||6% of 450||27|
|Sugar||3% of 450||14|
|Yeast||2% of 450||9|
Whole Wheat is always a little thirsty flour and that allows you go to with higher hydration. Hence the combined liquid is 75% or 338 grams for the combined flour weight of 450 grams.
Used just 14 grams of sugar because these buns will almost always end up with a nice spoonful of either peanut butter or jam. Butter because everything is better with it.
I made 850 grams of dough because my baking dish can handle 10 rolls of 85 grams each. If you want to work with a different weight then simply multiple expected weight with 100 and divide with the baker’s percentage. In this case its 188. So for making 16 rolls of 85 grams each, you will need 1360 grams of dough. Your combined flour weight will be 725 grams or 500 grams of All Purpose and 250 grams of Whole Wheat flour.
Combine all the ingredients and knead till is a soft bouncy ball. It took me about 15-20 minutes.
Let it rest covered for about an hour. It will double in volume. Divide into the balls of approximately 85 grams each. Do NOT pull and tear. Use a bench scraper or if you don’t have one use a sharp knife. Pulling and tearing the gluten strands is a capital punishment under the rules of baking.
Shape them into dinner rolls or anything you fancy. Let them rest for at least 30 minutes for the second rise. A nice milk wash will give you a lovely golden top.
Into a preheated oven at 180C for 25-30 minutes.
Remove and give a quick butter rub on the top for a nice shine.