White Wheat Slider Rolls
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White Wheat Slider Rolls
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Light, airy and surprisingly easy, White Wheat Slider Rolls are perfect for small sandwiches or even dinner rolls. Healthier doesn't need to be hard!
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Ingredients
- 4 1/4 cups unbleached flour or organic white wheat flour
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 2 teaspoons instant yeast
- 1 egg lightly beaten, large
- 1/4 cup butter softened
- 1 1/2 cups buttermilk or milk
- 1 egg optional, beaten with 1 t water for eggwash
- sesame seeds optional, for the tops
Instructions
- Mix together the flour, salt, sugar, and yeast. Add one egg, butter, and buttermilk and mix until all the flour is absorbed and the dough forms a ball. Add extra liquid or flour if needed, until the dough is soft and supple.
- Turn the dough out onto a lightly floured surface. Knead for about 8 minutes, until the dough is soft, supple, and tacky but not sticky. (I did most of this in a free standing mixer, but did some final hand kneading)
- Spray a large bowl with Pam (or oil it by hand) and transfer the dough to the bowl. Cover the bowl with a wet towel and let it rise at room temperature for 1 1/2 to 2 hours, or until doubled in size. (Our house is quite cool, so I finished the rise in the microwave with the light on but I’m guessing the longer rise time is important to the flavor so I left it out for quite awhile first.)
- Remove the risen dough from the bowl, punch it down, and divide it into eighteen 2-ounce pieces (for slider buns) or twelve 3-ounce pieces (for standard buns). (I cut the dough in half, cut each half in thirds, then each of those pieces in thirds. Actually came out pretty even!)
- Shape the pieces of dough into rounds, transfer them to baking sheets lined with parchment paper and flatten slightly (see notes above for forming technique). Let the buns rise at room temperature for 60 to 90 minutes, or until they’re nearly doubled in size.
- Preheat the oven to 400 degrees F. Whisk together 1 egg with 1 teaspoon of water, for an egg wash. Brush the tops of the buns with the egg wash, and sprinkle with sesame seeds if you like. Bake the buns for 12-15 minutes, until the tops are golden brown. Remove them immediately from the pans and cool completely on a wire cooling rack.
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