Whole Wheat Torta Rolls

Whole Wheat Torta Rolls-1There are very few things that are better then the taste (and smell) of freshly baked bread. During my sophomore year, I spent a semester in Bonn, Germany. Each and every morning after I got off the bus, I would pass by a bakery on my walk to school. They had sour dough rolls, baguettes, croissants, and rye bread. The smell was so incredibly enticing, I just wanted to eat it every morning. Now imagine that you can have that mouth watering smell and taste right in the comfort of your own home! This recipe is honestly a great place to start your bread making adventures. It begins with a simple sponge and a little bit of patience. Hope you enjoy!
Whole Wheat Torta Rolls-2Serving Size: 12 Rolls
Ingredients:
SpongE:
  • 1½ cups All Purpose flour
  • ¾ cup Whole Wheat flour
  • 1½ cups Warm Water
  • ½ tsp Active Dry Yeast
Dough:
  • Sponge (above)
  • ¾ cup Warm water (120-130°F)
  • 1 cup Whole Wheat flour
  • 2 tsp Salt
  • 1 tsp Active Dry Yeast
  • 2 – 3 cups All purpose flour
Directions:
SpongE *Make the night before*
  • In a large mixing bowl, mix together 1½ cups flour, ¾ whole wheat pastry flour, 1½ cups warm water and ½ teaspoon yeast until well blended.
  • Cover the bowl and let rest overnight on the counter.
Dough
  • In the bowl of a stand mixer using the paddle attachment, combine sponge that has rested overnight, ¾ cup warm water, 1 cup whole wheat pastry flour, 2 teaspoons salt and 1 teaspoon yeast. Mix on low speed for two minutes. Switch to the dough hook and mix in 2 cups all purpose flour a little at a time, add more flour as needed to make a soft, sticky dough. Knead the dough for 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until double, 1 hour.
  • Punch down dough. Cover and let rest 10 minutes.
  • On a floured surface, roll the dough into a 9×12-inch rectangle. Use a pizza cutter to cut the dough in three rows, each 3×12-inches. Cut each row into four 3-inch squares.
  • Place rolls on two non-rimmed baking sheets lined with parchment paper. Cover with plastic wrapped sprayed with non-stick spray. Let rise until the rolls have risen and indentation remains if you lightly touch a roll, 30 minutes.
  • Preheat oven to 450°F. Put a pizza stone in the oven to heat while rolls are rising.
  • Slide parchment paper with 6 rolls on to preheated pizza stone and bake for 10 to 12 minutes until rolls are golden brown. Remove to a wire rack to cool completely before eating. Repeat with remaining 6 rolls.
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