Rustic Dinner Rolls

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 1 1/2 cups warm water, plus 1 tablespoon (12 1/2 ounces)
• 1 1/2 teaspoons yeast, instant
• 2 teaspoons honey
• 3 cups bread flour, plus 1 tablespoon (16 1/2 ounces)
• 3 tablespoons whole wheat flour, about 1 ounce
• 1 1/2 teaspoons salt

Recipe

• 1 whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl.
• 2 add flours and mix on low speed with dough hook until chohesive dough is formed, about 3 minutes.
• 3 cover bowl with plastic wrap and let sit at room temperature 30 minutes.
• 4 remove plastic wrap and eveny sprinkle salf over dough.
• 5 knead on low speed 5 minutes. (if dough creeps up attachment, stop mixer and scrape down using well floured hands or greased spatula.).
• 6 increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
• 7 if dough is very sticky, add 1-2 tablespoon flour and continue mixing 1 minute.
• 8 lightly spray 2 quart bowl and with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap.
• 9 let dough rise in warm, draft-free place until doubled in size, about 1 hour.
• 10 fold dough over itself; rotated bowl quarter turn and fold again. rotate bowl again and fold once more.
• 11 repeat the entire "fold three times and rest for 30 minutes" step a second time.
• 12 cover with plastic wrap and let rise 30 minutes.
• 13 spray two 9-inch round cake pans with nonstick cooking spray and set aside.
• 14 transfer dough to floured work surface, sprinkle top with more flour.
• 15 using bench scraper cut dough in half and gently stretch each half into 16-inch cylinders.
• 16 divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour.
• 17 with floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan.
• 18 arrange 8 dough pieces in each cake pan, placing 1 piece in middle and others around it making sure cut side faces up.
• 19 loosely cover pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger).
• 20 thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
• 21 remove plastic wrap from pans, spray rolls lightly with water, place in oven.
• 22 bake 10 minutes until tops of rolls are brown; remove from oven.
• 23 reduce oven temperture to 400 degrees; using kitchen towels or mitts, invert rolls from both pans onto rimmed baking sheet. when cool enough to handle, turn right side up, pull apart, and space evenly on a baking sheet.
• 24 continue to bake until rolls evelop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotate baking sheet halfway through baking time. (partially baking in pans first helps to set their shape during rising but leave soft spots where they touch - transfering to baking sheet ensures finished rolls are golden and crisp all around).
• 25 transfer rolls to wire rack and cool to room temperature.