Tuscan Rolls

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 (1/4 ounce) envelope fast-rising active dry yeast (approximately 1 tablespoon)
• 1 tablespoon sugar
• 2 1/2 cups warm water
• 1/8 cup molasses
• 1 tablespoon kosher salt
• 1/2 cup whole wheat flour
• 5 -6 cups all-purpose flour

Recipe

• 1 dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes. stir in the molasses, salt, whole-wheat flour, and 1 cup of the all-purpose flour.
• 2 gradually knead in the remaining flour until the dough holds together in a ball and no longer sticks to your hands. (the amount of flour you use will depend onthe weather and humidity.).
• 3 turn out the dough onto a lightly floured work surface and knead it for 5 to 10 minutes, pushing it away from your body with the palm of your hand. or knead the dough using a stand mixer with a dough hook on medium-low speed for 5 to 10 minutes.
• 4 once the dough is kneaded, place it in the bowl, cover it with a towel, and let it rise in a warm place for 1 1/2 hours.
• 5 transfer the dough to a lightly floured work surface and knead it briefly. pat it into a circle and cut it into 4 equal pieces. cut each of those into 3 equal pieces. (i'm rather anal with my bread baking and formed them into balls approximately 118 grams each). place these on baking sheets, spacing them 1 to 2 inches apart. (they rise up more than out). put the baking sheets in a warm place and let the rolls rise again for 30 minutes.
• 6 adjust the oven rack to the center position and preheat the oven to 400°f.
• 7 dust the rolls lightly with flour. bake for 10 minutes, then reduce the heat to 350°f and bake for 12 minutes longer.
• 8 the rolls are done when they are golden brown and sound hollow when tapped. serve warm with butter or olive oil for dipping.