Multigrain Dinner Rolls

3 comments

Appears in Cook's Illustrated November/December 2006

Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf--and we didn't want to spend all day making it.

SERVES Makes 18 individual rolls

TIME 1¼ hours, plus 1 hour cooling, 1 hour 35 minutes rising, and 2 hours cooling

WHY THIS RECIPE WORKS

For a multigrain roll recipe with great grain flavor and a light texture, we turned to long kneading preceded by an autolyse, a resting period just after the initial mixing of water and flour that gives the flour time to hydrate. The rolls ...

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