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peggy's kitchen |
Multi Grain Rolls
The heavenly aroma and fresh-baked goodness of these hearty, rustic rolls are well worth the effort.
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Ingredients
- 1/2 cup yellow cornmeal
- 1/3 cup brown sugar
- 1 tablespoons salt
- 2 cups boiling water
- 1/4 canola oil
- 2 packages dry yeast
- 1/2 cup warm water
- 3/4 cup whole wheat flour
- 1/2 cup rye flour
- 2 1/4 cups unbleached flour
- 2 1/4 cups oat flour
- 1 beaten egg mixed with 1/4 cup water
Preheat oven for 375 degrees.
In a medium bowl mix cornmeal, brown sugar and salt. Add in boilling water, stir well, add oil. Allow mixture to cool to lukewarm. In another bowl dissolve dry yeast in 1/2 cup of warm water (water should feel hot on wrist but not stinging).Add yeast mixture to cornmeal mixture. Stir in whole wheat flour, rye flour, then unbleached flour and oat flour.
Place on a lightly floured surface. Begin to knead until smooth and elastic (about 8 minutes). Place in a greased bowl, turn once to grease both sides. Cover and let rise in warm place until double (always measure with a ruler to be sure it is risen to double). Punch dough down in center.Turn dough onto lightly floured surface. Knead again for about 3 minutes. Divide dough into 12 pieces and shape each piece into 4 inch ropes. Tie ropes in a knot and place on greased baking sheet 2 inches apart (during baking rolls will touch, not a problem). Let rise until double (again be sure to measure) in a warm place. Gently brush with mixture of one beaten egg and 1/8 cup water. Sprinkle with sesame seeds. Bake at 375 for about 30-40 minutes until golden and bottom of roll is lightly brown.
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