Half whole-wheat, half all-purpose, slightly sweet dough to use with all bierock recipes.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: American
Keyword: Whole Wheat Bierock Dough
Servings: 24rolls
Author: Don Herman
Ingredients
4 1/2tspActive Dry Yeast2 packs
3/4cupSugarplus 1 tbsp for yeast
1cupWarm Water110F
1tbspSalt
2cupsWarm Milk
8cupsFlourI used 1/2 whole wheat and 1/2 unbleached organic all-purpose flour
8tbspMelted Butter
2lgEggs
Your choice of filling
Instructions
In a small bowl, combine yeast and 1 Tbl sugar. Whisk in 1 cup warm water. In another bowl, combine salt, warm milk and 3/4 cup sugar.
In a large mixing bowl, combine 4 cups of flour, melted butter and eggs. Mix with paddle or spoon, then add yeast mixture and the milk mixture. Mix to combine. Cover with plastic wrap and let sponge for 1/2 hour, or until frothy.
Remove the wrap and stir in the remaining 4 cups of flour. Turn out the dough (it will be sticky) onto a well-floured surface. Knead the dough, adding all-purpose flour until it’s no longer sticky, but smooth and elastic – about 8 to 10 minutes. Why whole wheat? I enjoy the nuttier flavor as well as the added fiber.
Spray the large bowl with cooking spray and place the kneaded dough in the bowl, turning to coat. Cover with wrap and let rise for another 1 1/2 hours – or until double. (Mine only took 1 hour).
Punch the risen dough down and your ready to roll.
When the dough has risen, turn it out again onto a heavily floured board or surface. You'll need to cut it into 24 somewhat even pieces. I cut the big lump in 1/4, then stretched those pieces out and cut them into 6 pieces. A little variation is fine. Cover your pieces with plastic wrap while you work rolling them out.
Roll a piece of dough into a ball, then with a rolling pin roll it out to about 1/8" to 1/4" thick. Even at 1/8" you'll have plenty of bread, so don't worry about making them too thin. You should have a circle about 6" in diameter.
Place 1/2 cup filling in the center, then top with 1 Tbl of cheese. Pull up opposite sides of the circle and pinch them together. Pull the OTHER sides together and do the same. Pinch up the sides to seal all the way, fold all this under the roll and place that side down onto a greased sheet or baking pan.
Bake the rolls at 350 for 25 minutes, until the rolls are golden brown.
Notes
You can serve immediately, or let them cool, store in plastic freezer bags and reheat them anytime. They keep very well in the freezer.To reheat, 2 minutes on high in the microwave will heat one roll.