Well I came upon this recipe on food gawker a couple of months ago and have made them a few times. They are delicious! The are crispy on the outside and soft and warm on the inside :) How could you resist?!
Makes 16 rolls
Adapted from Cook's Illustrated (Then adapted a little more by me :)...)
1 1/2 cups plus 1 tablespoon water (12 1/2 ounces), room temperature
1 1/2 teaspoons instant or rapid-rise yeast
2 teaspoons honey
3 cups plus1 tablespoon bread flour (16 1/2 ounces), plus extra for forming rolls
3 tablespoons whole wheat flour (about 1 ounce)
1 1/2 teaspoons table salt
1 1/2 teaspoons instant or rapid-rise yeast
2 teaspoons honey
3 cups plus1 tablespoon bread flour (16 1/2 ounces), plus extra for forming rolls
3 tablespoons whole wheat flour (about 1 ounce)
1 1/2 teaspoons table salt
Instructions
1. Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
2. Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KitchenAid) 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing 1 minute. Lightly spray 2-quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
3. Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
4. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. 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. 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. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake 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). Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
5. Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce oven temperature to 400 degrees; Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes. Transfer rolls to wire rack and cool to room temperature, about 1 hour. (My oven cooks things at lightening speed so I bake at 500 for five minutes and 400 for five more minutes.)
Because this dough is sticky, keep your hands well floured when handling it. Use a spray bottle to mist the rolls with water. The rolls will keep for up to 2 days at room temperature stored in a zipper-lock bag. To re-crisp the crust, place the rolls in a 450-degree oven 6 to 8 minutes. The rolls will keep frozen for several months wrapped in foil and placed in a large zipper-lock bag. Thaw the rolls at room temperature and re-crisp using the instructions above.
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