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fresh milled flour dinner rolls on a cooling rack with a grain mill in the background

Dinner Rolls made with Fresh Milled Flour

These dinner rolls are made with simple ingredients and are so squishy, slightly sweet, and delicious with no added eggs or lecithin.
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Servings: 36 Rolls
Course: Appetizer, Side Dish
Ingredients Equipment Method

Ingredients
  

  • 500 grams Hard Red Wheat
  • 500 grams Hard White Wheat
  • 13 grams Salt (I use Redmond Real Salt)
  • 700 grams Water
  • 80 grams Lukewarm Water (reserved for mixing the yeast)
  • 58 grams Olive Oil
  • 126 grams Honey
  • 16 grams Yeast

Equipment

  • Grain Mill
  • Stand Mixer
  • Bread Pans or Casserole Dish
  • Dough Whisk or Wooden Spoon
  • Silicone Liner, Parchment Paper, or Oil
  • Dough Cutter or Knife
  • Pastry Mat or Clean Countertop
  • Large Mixing Bowl

Method
 

Mix Ingredients
  1. Mill the Flour into a large bowl. Mix in the salt.
  2. In another bowl mix together all wet ingredients: Olive oil, honey, and water (except the water reserved for mixing the yeast).
  3. Dump the wet ingredients into the dry ingredients and mix until well combined with a dough whisk or spoon.
Autolyze
  1. Cover the dough and let it sit for about 30 minutes. Fresh milled flour absorbs more water than store bought flour, but it take a little while. (Autolyze refers to mixing the flour and water and letting it absorb, but I find it easier to combine everything except the yeast at this step).
  2. After about 20 minutes mix the yeast to get it ready. Add the yeast to a small bowl, add a pinch of sugar or honey, add the lukewarm water (it should be about 90 F). After 5-10 minutes it should get foamy and bubbly.
Mix in the Mixer
  1. Dump the dough into the mixer and add the prepared yeast/water mixture on top. The time it takes to mix will depend on your mixer. Using our Zacme mixer I mix on speed 2 for 10-12 minutes. Fresh milled flour can take a while to finish kneading.
First Rise
  1. Oil another large bowl well, and dump the dough from the mixer to the bowl. Let it rise for about 30 minutes. (It could take less time if your house is warm or more time if your house is cool).
  2. Get out your bread pans and oil them well, or add silicone liners or parchment paper to the pans.
Shaping the Dough
  1. On a clean countertop or pastry mat, add olive oil and spread it around with your fingers. Dump the dough onto the pastry mat.
  2. Cut the dough into 50 gram chunks using a dough cutter or knife.
  3. Shape the dough by flattening it out, folding it into thirds, and rolling it up. Then pinch the dough from the top, down to the seam, to create tension on the top of the roll.
  4. Place the roll in the prepared pan. Repeat for all rolls.
Second Rise
  1. Cover the pans and let them rise again for about 30 minutes. This could take less time if your kitchen is very warm, and more time if it's cold.
  2. Preheat your oven to 400 (you will turn it down to 350 F after putting in the rolls).
Bake the Rolls
  1. Put the rolls in the preheated oven then turn the oven down to 350 F
  2. Bake for 25-35 minutes. Check the rolls with a food thermometer. When the center reaches 190 F the rolls are done.
  3. Let the rolls cool in the pan for a few minutes until they are easier to remove. Then transfer to a cooling rack.
  4. The rolls will last for 2-3 days on the counter. You can also freeze them!