The trick is to smoke the meat and not make the meat smoke
HONEY-WHEAT DINNER ROLLS
Date: February 07, 2015 Favorite:Baking Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients were: All-purpose flour, whole milk, whole wheat flour, instant yeast, one egg, honey, table salt and butter.
The liquid ingredients were combined in a measuring cup.
The dry ingredients were added to the bowl of the stand mixer…
…and stirred until blended.
The wet mixture was poured slowly into the mixer to blend.
The finished dough after being kneaded for 8 minutes. It was still moist and somewhat sticky, But this was the texture you were looking for.
The kneaded dough was placed in a dough doubling pail which went into an oven that had been set to 200 degrees and then turned off. The dough remained in the warm oven for an hour.
The dough has come out of the oven and has doubled in volume.
The dough has been turned out onto a lightly floured working surface and has been pressed into a square. Then it was cut into 16 smaller squares.
The squares were shaped into dough balls and placed into a 9" x 13" casserole dish. This was covered with plastic wrap and was refrigerated overnight.
The next day the dough balls were removed from the fridge, brushed with whole milk and were placed on my baking egg which had been preheated to 400 degrees.
The rolls have reached an internal temperature of 200 degrees and are done.
The rolls, still in the baking dish, are resting on a wire cooling rack. After they had cooled for 10 minutes, they were brushed with a mixture of melted butter and honey.
The low and slow pork roast I was cooking this day ran four hours over time. One of the ways I kept my guests happy was letting them have multiple "Quality Control" samples of these rolls to snack on.
As promised in the recipe, these rolls had perfect texture and flavor without sacrificing one for the other.
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This was Cook's Illustrated’s take on how to improve the problems they saw with this type of roll. They felt the version you buy in the supermarket is too light & fluffy and too sweat without much wheat taste. The homemade versions had wheaty taste, but are too heavy and dense. The recipe was rather easy to make, without a lot of ingredients and I liked the fact it could be made ahead. The shaped rolls need to rise in the fridge for 8-24 hours. This means you can make them a day ahead and on the day you need them simply pull them out of the fridge for half an hour and place them on the Egg. They baked at 400 degrees for 20 minutes. I kept them on an addition 10 minutes to acheive an internl temperature of 200 degrees. I think the difference was due to the single digit outside air temps. It took about 10 minutes for the Egg to recover and this was the extra time I needed to bake the rolls. As promised the rolls had a nice wheat flavor plus a nice amount of sweetness from the honey. The texture was light without being to airy. These are definitley worth making again.