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Breadmaker rolls

This takes about 5-¾ hours.
We use a Panasonic SD-YD250 breadmaker.

Yield: 16 rolls

(Last modified: 20241205.0839: 20241201.0945: 20231104.1144: )

  1. [31% Whole wheat] Add the following ingredients, in the specified order, to the breadmaker:
    • 190g Whole wheat flour
    • 408g White bread (strong) flour
    • 18g Dark rye flour
    • ¾t Salt
    • ½t Gluten
    • 2T Wheat germ or wheat bran
    • 1t Flax seed, ground
    • Mix dry ingredients with wooden implement
    • 2T Molasses
    • 3T Olive oil
    • 2T applesauce (can substitute about 3 inches of finely squished banana)
    • 379g - 382g Water, depending on how watery the applesauce is and the quantity. Bananas are not as watery, so probably need a bit more water (higher end of this range) than for applesauce.
  2. Place 2t yeast into breadmaker's yeast cup
  3. Select "whole wheat dough" setting on breadmaker and start
  4. Dough is ready after 3h15m
  5. Roll out dough on a lightly floured granite surface to approximately ½ inch thick and as regular a rectangular or square shape as you can get
  6. Let sit for ten minutes
  7. Use a dough cutter to cut the dough into 16 squares and shape into rolls by either rolling the squares into a cylinder or folding each corner onto the center, and either way, pinch the dough shut.
  8. Place rolls onto parchment paper and proof for 90 minutes. We use our oven's proof mode. If no oven is available, put onto parchment paper and cover completely with another sheet of parchment paper and put somewhere warm. The rolls not covered by parchment paper will not rise as much. Don't forget to re-use the parchment paper for the next batch!
  9. After 90 minutes, rolls should have approximately doubled in size. If not, proof some more.
  10. With rolls still on parchment, bake 29 minutes @ 350°F (The oven should already be at about 114°F-123°F from the proofing)
  11. Rolls are done when thumped with a light wooden spatula and they sound hollow.
  12. Remove from oven and place on cooling rack to cool.

Notes: