After a few no so proud attempts of no knead breads, I am back to making rolls using some kneading strength.
Mix 1 cup spelt flour + ½ cup bread flour + ¾ cup water + 1tsp of yeast + 1 tbsp sugar together in a wide bowl, roughly and let it sit at room temperature for 8-12 hours or ever 24 hours.
When ready to make the final dough, add the sponge + 1 to 1/2 cup of bread flour (adjust)+ ½ cup of whole wheat flour + 2tbps of non-fat milk powder + 4 tbsp of honey + 1 tsp of salt + 5tbps of flax meal + 3 tbsp of butter. Mix everything together until the dough comes together from the sides of the bowl. The water from the sponge was enough, hence I did not add more water. If your sponge does not have enough liquid for the final dough, add milk/water accordingly.
Total flour used: 3 – 3.5 cups (bread + spelt + whole wheat flours)
Note: I did not add any additional yeast to the final dough.
On a floured surface knead the dough for good 5 minutes, let it rest for 2 minutes,, and knead for another for 5-8 minutes until it comes to a soft ball, and place it in a well oiled bowl for first rising.
After 1.5 hours, it would double, punch down, and roll into small balls and placed in a cake pan lined with parchment paper and oiled mildly. Place the rolls about ½ inch apart giving them room to grow, and set it in a warm place for 1 hr or until doubled, and preheat the oven to 350 and bake for 25 – 27 minutes, and once it is done, set it on a rack to cool and run warm butter over the top, to soften the crust.
I just love how much the magic of kneading does to bread, my next goal is to make this recipe as a sandwich loaf. Its chewy and soft all it needs some warm butter smothered over it.