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The snap of sesame and the crunch of cracked wheat gives these rolls super flavor and texture. But what makes this recipe really special is its versatility: you can make the dough and bake it immediately, or you can store the dough in the refrigerator, up to a week, till you're ready to use it. So you can have freshly baked yeast rolls every night, even if you're working all day!
1/2 cup cracked wheat, softened as directed below
1 tablespoon instant yeast
1/3 cup butter, room temperature
1/3 cup honey
2 teaspoons salt
3/4 cup mashed potatoes, room temperature
1 cup lukewarm water or potato water (110°F)
2 large eggs, beaten
3 cups King Arthur Unbleached All-Purpose Flour
2 1/2 cups King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
slightly beaten egg white
sesame seeds or whole flax seeds
To soften cracked wheat: Cover with hot water in a small bowl and allow to stand until softened, 1 to 1 1/2 hours. Drain if necessary.
In a large bowl, combine yeast, butter, honey, salt, mashed potatoes, water or potato water (water in which potato has cooked) and eggs. Stir in the cracked wheat. Mix in unbleached all-purpose flour and beat for 2 to 3 minutes by machine, about 150 strokes by hand. Add whole wheat flour to form a dough stiff enough to knead.
Turn the dough out onto a floured work surface and knead till smooth and elastic. Shape rolls, let rise, and bake immediately; or refrigerate the dough up to 6 days, covered with plastic wrap, punching down as necessary.
To shape and bake: If the dough has been refrigerated, let it come to room temperature. If it hasn't, let it rise in a warm spot until doubled in bulk, about 1 hour. Punch down.
Divide the dough into six portions. Roll each portion into a 9-inch round, about 1/2-inch thick. Brush rounds with slightly beaten egg white, then sprinkle with sesame seeds. Cut each round into 6 pie-shaped wedges. Roll up each wedge, beginning at the wide end, and then curve ends in to form a crescent-shaped roll. Place the rolls on a greased baking sheet. Brush them with more beaten egg white, and sprinkle with additional sesame seeds.
Set the pan in a warm spot and let the rolls rise till doubled, 45 minutes to 1 hour. Bake at 375°F for 20 to 25 minutes, or until well browned. Makes 36 rolls.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 7, July 1991 issue.