Hard Wheat Yeast Rolls

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These hard wheat yeast rolls are made with freshly milled flour and are fast and easy to make when I need something to travel with or a quick roll or bun. They are light and fluffy with a mild flavor. Also, packed full of nutrients and fiber to help with weight loss. Freshly milled flour rolls are much more filling than store bought rolls, so enjoy one with every meal.

I use either white or red hard wheat berries. White wheat will give you more of that store bought bread taste, while red wheat is nutty and can be complex. A hard wheat is needed for a good rise. I use these hard wheat yeast rolls to make sandwiches or butter and eat on the side. These rolls also freeze well and can be pulled out for a faster meal.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

Measure out warm filtered water into a large mixing bowl. Should be 110 to 120 degrees to activate yeast. Add honey to water and stir until dissolved.

Add yeast and let sit to activate. 5 to 10 minutes is usually enough time.

Measure out 540 grams of hard wheat berries. Mill berries on the finest setting into a large bowl.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Add egg, oil and salt to yeasted honey water.

Add half of the freshly milled flour to the mixture. Mix well until completely combined.

Add the remainder flour and stir until combined. Cover bowl and let sit for 5 to 10 minutes. This helps the flour absorb the liquid and easier to knead.

Knead dough for 5-15 minutes. Dough is very wet and sticky. I used a wooden spatula to keep my hands clean.

Dough should start looking smooth and glossy and pass the window pane test. The window pane test is just being able to stretch the dough thin enough to "see through" it without it breaking. Once formed, cover and let sit to rise.

The warmer the area the dough is kept, the faster the rise. Anywhere from 30 minutes to 3 hours.

After the dough has doubled in size, it is ready to shape. On a floured surface, cut dough into 12 equal pieces. For smaller dinner rolls, make 15- 20 pieces.

Roll each piece into a ball. Place balls onto a greased or parchment paper lined baking sheet or 9 x 13 baking dish.

Cover rolls and let rise again until puffy.

Preheat oven to 350 degrees. Bake rolls for 15-25 minutes. Rolls should be golden brown when done.

Allow to cool on baking pan. Rub with butter for a glossy and buttery taste.

Store in an air tight container at room temperature or freeze for up to 6 months.

I love making both white and red wheat rolls. Below are the hard red wheat rolls. Nutty and full of flavor. I personally eat a roll almost every day. Use them as a quick pick me up or serve as a side with your meals.

Yield: 12

Hard Wheat Yeast Rolls

Print

soft and light hard wheat yeast rolls perfect for any meal

Prep Time 2 hours

Cook Time 20 minutes

Total Time 2 hours 20 minutes

Ingredients

• 540 grams (about 4 cups) of hard wheat berries
• 350 grams (about 1&1/2 cups) of warm filtered water
• 100 grams (1/3 cup) of honey
• 1 tablespoon of active dry yeast
• 1 egg
• 2 teaspoons of sea salt
• 80 grams (1/3 cup) of oil

Instructions

1. Measure out warm filtered water into a large mixing bowl. Should be 110 to 120 degrees to activate yeast.
2. Add honey to water and stir until dissolved.
3. Add yeast and let sit to activate. 5 to 10 minutes is usually enough time.
4. Measure out 540 grams of hard wheat berries.
5. Mill berries on the finest setting into a large bowl.
6. Add egg, oil and salt to yeasted honey water.
7. Add half of the freshly milled flour to the mixture.
8. Mix well until completely combined.
9. Add the remainder flour and stir until combined.
10. Cover bowl and let sit for 5 to 10 minutes. This helps the flour absorb the liquid and easier to knead.
11. Knead dough for 5-15 minutes. Dough is very wet and sticky. I used a wooden spatula to keep my hands clean.
12. Dough should start looking smooth and glossy and pass the window pane test.
13. The window pane test is just being able to stretch the dough thin enough to "see through" it without it breaking.
14. Once formed, cover and let sit to rise.
15. The warmer the area the dough is kept, the faster the rise. Anywhere from 30 minutes to 3 hours.
16. After the dough has doubled in size, it is ready to shape.
17. On a floured surface, cut dough into 12 equal pieces.
18. Roll each piece into a ball.
19. Place balls onto a greased or parchment paper lined baking sheet or 9 x 13 baking dish.
20. Cover rolls and let rise again until puffy.
21. Preheat oven to 350 degrees.
22. Bake rolls for 15-25 minutes.
23. Rolls should be golden brown when done.
24. Allow to cool on baking pan.
25. Store in an air tight container at room temperature or freeze for up to 6 months.

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