This is a hearty whole grain dinner roll that gives you the versatility of being able to make the dough for your rolls up to 7 days ahead of time. The longer the dough is kept in the fridge, the tangier the finished product is. By day 7, it's almost like a sourdough roll. The beauty of this recipe is that there's no long kneading involved! Be sure to measure your ingredients well and follow the instructions on pre-soaking the cracked wheat for about 5 minutes in hot water before adding it to the dough. When the rolls are finally baked, you'll have fantastic depth of flavor and a chewy texture from the whole grains of wheat.
Make-Ahead Cracked Wheat No-Knead Dinner Rolls
Organic Grains Cracked Wheat| 3/4 cup
Water| 1 cup
Organic Grains All-Purpose Flour| 6 cups
Organic Almond Milk| 2 cups
Coconut Sugar| ½ cup
Organic Extra Virgin Olive Oil| ¼ cup
Sea Salt| 1 tablespoon
Instant Yeast| 1 teaspoon
Additional Olive Oil (for drizzling over rolls)
Directions: *Wash and sanitize all work surfaces, hands and utensils before handling raw dough and flour. In a medium microwave-safe bowl, combine the cracked wheat with 1 cup of water. Heat for 1 minute, just to get water hot. Set aside and allow to absorb water 5 minutes. In a large 6-quart bowl, combine the flour, almond milk, coconut sugar, olive oil, salt, yeast and soaked cracked wheat. Stir everything together until there are no dry/floury patches showing. Place the dough in a large food-safe storage bucket, or large (at least 6-quart) bowl. Let the dough rise, covered, for one to two hours at room temperature. Wash and sanitize all work surfaces, hands and utensils after handling raw dough and flour. Cover the bowl or bucket securely, and refrigerate the dough for at least two hours, or for up to seven days. The longer you keep it in the fridge, the tangier it’ll get; if you chill it for seven days, it’ll taste like sourdough.
When you’re ready to make rolls, take the dough out of the fridge. Divide dough into 24 rolls and place on a greased baking sheet. Let the rolls rise uncovered, about an hour (or longer if the house is cool). Lightly oil the tops of the rolls with additional olive oil using a pastry brush. Wash and sanitize all work surfaces, hands and utensils after handling raw dough and flour. Preheat oven to 400°F and bake the rolls 20-25 minutes until they are golden brown and internal temperature is over 190°.
*You'll notice us adding some baking safety tips to many of our directions here on Organic Grains. This is in response to some recent developments in the flour and milling industry. The Baker's Bottom Line for Food Safety: Raw flour, baking mixes, batter and dough are not ready-to-eat. Flour, as well as eggs, must be thoroughly cooked or baked before eating to prevent illness from potential bacteria in flour. Wash hands, utensils, and surfaces after mixing and handling batter and dough.