Local Wheat Onion Rolls
We've made a few loaves of whole wheat bread with the wheatberries in the pantry. This time around, we decided to experiment with some local wheat, which was given to Ken by a friend in the area. Ken thought this wheat would make great rolls! He was right. They are delicious with butter, cream cheese (recipe to come!), or on their own.
Heads up, the dough recipe is the same for the whole wheat loaf. Just substitute the wheatberries for the local wheat and set the Bread Bakery to 'Whole Wheat Bake.'
Here's what you'll need:
1 mason jar local wheat
1/2 teaspoon salt
1 tablespoon gluten flour
1/2 ounce canola oil
1 ounce agave
1 teaspoon yeast
1/2 small onion
1 clove garlic
1. Sift through the local wheat and remove any husks.
2. Grind the flour! Have the mason jar of wheat on hand. Hold the flour bag tightly around the spout. Turn the mill on and pour in the wheat. Use the plastic cup to push grains into the center until empty. Turn off mill and then grind the flour once more.
3. Grab the bread tin from inside the Bread Bakery machine. Fill with flour, salt, and gluten flour.
4. Using a medium sized measuring cup, pour in the canola oil, agave, and one egg. Then fill up to the 13 ounce mark with whey. If there's not enough whey on hand, you can substitute with water.
5. Dump contents of measuring cup into bread tin. Place back into Bread Bakery.
6. Add yeast to the small compartment on the Bread Bakery's lid. Set to Whole Wheat dough and start. Come back in 3.5 hours!
7. Preheat oven to 350ºF and butter a cookie sheet.
8. Dice half of a small onion and finely chop a clove of garlic. Beat the remaining egg and stir in onions and garlic.
9. Separate dough into eight equal parts. Pat into thick disks, about 4 inches in diameter and place on the cookie sheet. Brush with egg wash, making sure to get enough onion on each roll. Bake for 20-30 minutes and then dig in!
-- Lucie & Sienna