top of page

WHITE KHORASAN

DINNER ROLLS

20210509_161107.jpg
20210509_164522.jpg

Dinner rolls are the bomb and when paired with White Khorasan flour, rolls are even better! This recipe is similar to the White Khorasan bread recipe, but also uses warm milk and eggs to add a soft texture and fluffiness to the dough.

​

Add honey to this recipe in place of the sugar and you have rolls that are 100% ancient grain White Khorasan with a sweet, rich flavor.

​

This white flour is unique for a white flour. It's lighter in texture than regular all-purpose flour, has an off-white color and on the nutrition scale, has better nutrients than standard white wheat.  White Khorasan flour is a pure, ancient grain.

​

White Khorasan is one of our favorite white flours!

​

This recipe can easily be doubled if you choose to bake 2 batches of rolls.

Ingredients                                                 Weights

3 c White Khorasan flour                              400g

1 tsp instant yeast                                           3g

1 c warmed milk                                              240g

1/2 c warm water                                             120g

2 Tbsp cane sugar                                          25g

1 egg, mixed well

2 Tbsp coconut oil (or 2 Tbsp butter)        25g

1 1/2 tsp salt                                                      9g

​

Variations: Brush with melted herbed butter after forming

the rolls and placing them on the baking pan.

20210516_165644.jpg

Directions

This recipe uses a sponge for the first part of the mixing/rising process.  

 

Sponge  (1st rise)

Mix together the water/milk, the yeast, egg, 1/2 of the flour (1 1/2 cups) and the sugar. Mix these ingredients 1-2 minutes into a batter and let sit 30 minutes. This sponge helps create a better gluten structure.

 

After 30 minutes, add:

1 ½ c White Khorasan flour

1 1/2 tsp salt

2 Tbsp coconut oil (or 2 Tbsp butter)

​

The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above. If both, use 1 Tbsp of each.

​

Knead for 5-6 minutes with mixer on speed II, or 6-7 minutes if kneading by hand. Dough should be soft, but not sticky. Add a bit more flour if too soft. 

​

2nd Rise

Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. White Khorasan rises slower than red/white wheat so be patient.

 

3rd Rise

Divide the dough into 12-15 equal pieces, roll each into balls or roll out dough and cut to triangles and roll for crescent rolls. Cover and let rise until doubled.

 

Bake for 12-15 minutes at 340 degrees Fahrenheit.

bottom of page