Lightly sweetened with malt, these light-textured, golden rolls are great for sandwiches, or served alongside soup or stew.
Excerpted from The Baker's Catalogue, ©2006 The King Arthur Flour Company, Inc. All Rights Reserved.
1 1/2 cups lukewarm water
1 3/4 cups unbleached all-purpose flour
1 1/2 cups whole wheat flour (traditional or 100% white wheat)
1/4 cup soy flour
3/4 cup malted wheat flakes
1/4 cup malted milk powder or Baker's Special Dry Milk or nonfat dry milk
2 tablespoons vegetable oil
2 teaspoons instant yeast
2 teaspoons salt.
1. Combine all of the dough ingredients, and mix and knead themby hand, mixer, or bread machineuntil you have a very soft, slightly sticky dough. Place the dough in a lightly greased bowl, and allow it to rise for 1 1/2 hours. Gently deflate it, and transfer it to a lightly greased or lightly floured work surface.
2. Divide the dough into 16 pieces, and roll each piece into a smooth ball. Place the rolls on lightly greased or parchment-lined baking sheets, leaving about 2 between them for crustier rolls, or placing them just 1 apart to make soft-sided rolls. Cover with lightly greased plastic wrap, and let the rolls rise till they're quite puffy, about 45 to 50 minutes.
3. Bake the rolls in a preheated 375 degrees F oven for 18 to 22 minutes, until they're golden brown. Remove them from the oven, and brush with melted butter. Allow them to cool on a rack.
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