Wheat Bread Sandwich Rolls

Most weekends I like to make some bread.  It is always for my Sunday sandwiches.  I am still learning the subtleties of all the variables of making bread from the flour one uses, to the tackiness of the dough, to the length of the rise.  This time, I ran out of my bread flour so I used wheat flour.  I do not really know what the difference of the flours is.  So I Googled the question and here is an excerpt from a running blog:

” Now, more generally, ‘bread flour’ usually means white flour which has a protein content strong enough to raise yeasted bread. For example, the King Arthur bread flour I use is 12.8% protein. All purpose flour, also white, i.e. bran and germ removed, has less protein, and all by itself won’t raise a yeasted bread quite as well as bread flour. The King Arthur White Whole Wheat flour I use is 13.2% protein, which is plenty strong enough for bread. There is also ‘high-gluten’ flour, which KA has a ‘Sir Lancelot’ brand with 14.2% protein. Such a high protein content by itself might make a loaf of bread somewhat harder than bread flour.”

The result was pretty good.  I had the rise I wanted.  I would have liked a slightly softer inside of the roll.  I feel this roll was a little dense.  So use a 50/50 blend of the flours rather than the 75/25 wheat based.

Ingredients:

• 1 cup of bread flour
• 3 cups of whole wheat flour
• 1 1/4 cup warm water
• 1 tbsp yeast
• 1 tsp salt
• 1 tbsp olive oil

Directions:

In a your mixing bowl, combine the water, yeast and salt.  Mix well and let foam for about 10 minutes.

Add 1 cup of each flour and use your bread hook and blend on low and raise a little until mixed.  Then, keep adding the flour 1/2 cup at a time.  The 4 cups should be just about right.  You want a slightly tacky dough.  Remove to a lightly floured surface and knead for a few minutes.  When the kneading is complete, place in a lightly oiled bowl.

Roll the dough in the oil.  Cover with a damp towel and move to a dark area and let double in size.  Should take 60 minutes, maybe a little more.

Then, divide into 6 even pieces.  Roll in your hands to form the roll like shape.  Place on a tray with baking spray.  Bake in a 325 degree oven for 18 – 20 minutes.  Enjoy!