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Sourdough Cracked Wheat Rolls

Sourdough Cracked Wheat Rolls
Simple to make, these sourdough rolls have the added flavor and texture of cracked wheat.
Yield 8 rolls
2

Reviews

Ingredients

  • 3 cup bread flour
  • 1/3 cup cracked wheat
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 2 teaspoons table salt
  • 3/4 cup warm water (120-130°F)
  • 1 tablespoon vegetable oil
  • 1 cup Sourdough Starter

Instructions

  • In stand mixer bowl, add 1 cup bread flour, cracked wheat, yeast, sugar and salt; mix well. Add to warm water and oil to flour mixture. Add sourdough starter. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • 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 6×4-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.
  • Preheat oven to 400ºF.
  • With sharp knife, make a lengthwise slash down the center of each roll. For a crustier crust, brush with cold water. Bake for 20 to 25 minutes or until golden brown. Remove from cookie sheet; cool on wire rack.

Notes

Photo by Stephie Cooks.

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Review & Comments

Amanda S | Reply

5 stars
Delicious! I did change the flour measurements to 1 cup whole wheat and 2 cups bread flour; and, since I used whole wheat flour, I also added 2 tsp. vital wheat gluten! I also did not have cracked wheat, so I used 3 T. wheat germ for texture and flavor. Between these 2 changes, my dough needed an extra 2 T. water. Made the dough in my bread machine-easy! Will be making this again tomorrow to keep a batch or 2 handy in our deep freezer!

Julie | Reply

5 stars
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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