A Tradition in Family Baking

Sourdough Cracked Wheat Rolls

5.0 from 1 reviews
Sourdough Cracked Wheat Rolls
Simple to make, these sourdough rolls have the added flavor and texture of cracked wheat.

This recipe makes 8 rolls
Ingredients
  • ¾ cup Water
  • 1 TBSP Vegetable Oil
  • 1 cup Sourdough Starter
  • 3 cup Bread Flour
  • ⅓ cup Cracked Wheat
  • 2 tsp Salt
  • 1 TBSP Sugar
  • 2+1/4 tsp Active Dry Yeast
Instructions
  1. This recipe is featured at Eat Your Heart Out.

  2. Click here for Sourdough Starter recipe.

Bread Machine Method

  1. Have water and oil at 80º F and all other ingredients at room temperature.Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough and follow directions under the Shaping, Rising and Baking section. See our Bread Machine section for more helpful tips and information.

Mixer Methods

  1. Combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.

  2. Hand-Held Mixer Method

  3. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  4. Stand Mixer Method

  5. Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Food Processor Method

  1. Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Shaping, Rising and Baking

  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, roll each piece to a 6 x 4-inch rectangle. Starting with the longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased cookie sheet. Cover; let rise until doubled. With sharp knife, make a lengthwise slash down the center of each roll. Brush with cold water. Bake in preheated 400º F oven 20 to 25 minutes or until brown. Remove from cookie sheet; cool.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

 

1 Comment
  1. I saw this recipe on Eat Your Heart Out, and knew that these had to be on the list to make! I made them this afternoon and used the Platinum yeast (first time using the Platinum) and they came out great! I quickly put some of them in the freezer, since there are just two of us at home anymore because I knew if I didn’t, we wouldn’t be able to stop eating them. I love the nutty wheat texture and taste that the cracked wheat gives them. Definitely will make them again!

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