A warm crusty dinner roll. The one we all reach for as soon as we sit down at a restaurant. There is no reason not to enjoy them at home anytime. This recipe makes 24. Why? Because you will want to stash some in the freezer. They will be ready to go next time you have a steamy hot bowl of soup for dinner, or a bit of gravy or tomato sauce to mop up.
It doesn’t take much to make it look very “multigrain”, a bit of this and a dash of that. I chose a combination of grains and seeds. The base of the bread is white whole wheat, which is very forgiving and a great entry to the world of whole wheat. It has all the vitamins and benefits of whole wheat minus the heaviness.
The finished dough will still be smooth, but a bit shaggy due to all the ingredients.
Basically it is the same technique as my Artisan Bread in Under 3 Hours. So yes, these rolls will be hot from the oven in the same amount of time it will take you to make that soup. The shaping of crusty rolls is very similar to bagels, stopping before the hole of course! Place the shaped rolls on a silpat lined or lightly greased baking sheet.
They take just 15 minutes to bake.
Slightly less than that to eat.
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