Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, 43% whole wheat bread rolls. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

43% Whole Wheat Bread Rolls is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. 43% Whole Wheat Bread Rolls is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have 43% whole wheat bread rolls using 8 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make 43% Whole Wheat Bread Rolls:

1. Take 160 grams ●Bread (strong) flour
2. Get 100 grams ●Whole wheat flour (superfine grind)
3. Make ready 20 grams ●Whole wheat flour (graham flour)
4. Make ready 8 grams Sugar (roasted sugar)
5. Prepare 4 grams Natural salt
6. Prepare 4 grams Dry yeast
7. Prepare 1 tbsp Olive oil
8. Take 180 to 190 ml Water

Steps to make 43% Whole Wheat Bread Rolls:

1. Put the ingredients in a bread machine in the listed order. Add the dry yeast into the yeast compartment, and start the "dough-only" program! (In the summer knead the dough with the lid open.)
2. After the 1st rising is complete, take the dough out onto a lightly floured work surface and divide it into 8 pieces (each piece should weigh about 60g).
3. Round off each piece of dough, trying not to touch the cut edges. Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
4. Press the dough down with your palms to deflate. Dust with flour and turn them over, and form into thin rolls as shown in the photo.
5. Cover with a tightly wrung out moistened kitchen towel, and leave to rise again (2nd rising) - about 40 minutes at 30 to 35°C. During the summer you can do this at room temperature!
6. When the rolls have doubled in volume they're ready to bake! Start preheating the oven about 5 to 10 minutes before the dough has finished rising.
7. Mist the dough with water, optionally dust with flour, and slash the tops with a sharp knife.
8. Bake at 190 °C for 12 minutes and they're done! If you turn the baking sheet around 3 minutes before the end of the baking time, there won't be any unevenness in the finish.
9. Light and airy. The more you chew on these, the more you can taste the delicious flour.
10. If your timing is off after kneading the dough, you can delay the rise and adjust your schedule a bit by putting the dough in the vegetable compartment of your refrigerator.
11. This time, after I finished kneading the dough, I rounded the dough off, put it in an oiled bowl, covered the bowl with plastic and left it in the vegetable compartment for its 1st rising.
12. 2 and a half hours later, test the dough with a finger. If the hole it makes remains, it's good to go. Proceed from Step 2 above.
13. Be sure to always test the rise with your finger! Poke in a moistened finger, and take it out slowly. If the hole remains the dough has risen enough. If the hole fills back in it needs more time.
14. All kinds of sandwiches . Ham + coleslaw + tomato; scrambled eggs + spinach + cheese; sautéed carrots.
15. Try using 15 g of honey dissolved in the water instead of the sguar. Please weigh the water with the honey in it. The honey version of this bread is even lighter!

So that is going to wrap this up with this special food 43% whole wheat bread rolls recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!