White Khorasan Dinner Rolls

Dinner rolls are the bomb and when paired with White Khorasan flour dinner rolls become even better! This recipe is similar to the White Khorasan bread recipe, but also uses warm milk and eggs to add a softer texture and fluffiness to the dough.

Switch out the sugar for honey in this recipe in place of the sugar and you have rolls that are 100% ancient grain White Khorasan with a sweeter, richer flavor.

This white flour is unique for a white flour. It's lighter in texture than regular all-purpose flour, has an off-white color and on the nutrition scale, has better nutrients than standard white wheat.  White Khorasan flour is a pure, ancient grain.

White Khorasan is one of our favorite white flours!

This recipe can easily be doubled if you choose to bake 2 batches of rolls.

Ingredients

Variations:

Brush with melted herbed butter after forming the rolls and placing them on the baking pan.

Directions

This recipe uses a sponge for the first part of the mixing/rising process.  

Sponge  (1st rise)

Mix together the

• water
• warm milk
• yeast
• 1/2 of the flour (1 1/2 cups) and the sugar. Mix these ingredients 1-2 minutes into a batter and let sit 30 minutes. This sponge allows the flour to absorb the water and helps create a better gluten structure.

After 30 minutes, add:

• 1 ½ c White Khorasan flour
• egg
• salt
• coconut oil or butter

The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or both as noted above. If both, use 1 Tbsp of each.

Knead for 5-6 minutes with mixer on speed II, or 6-7 minutes if kneading by hand. Dough should be soft, but not sticky. Add a bit more flour if too soft. 

2nd Rise

Let kneaded dough rise in a warm environment in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. White Khorasan rises slower than red/white wheat so be patient.

3rd Rise

Divide the dough into 12-15 equal pieces, roll each into balls or roll out dough and cut to triangles and roll for crescent rolls. Cover and let rise until doubled.

Bake for 12-15 minutes at 340 degrees Fahrenheit.