White Kamut Dinner Rolls
Dinner rolls are the bomb and paired with white Kamut flour, rolls are even better. This recipe is similar to the white Kamut bread recipe, but also uses warm milk and eggs to add a soft texture and fluffiness to the dough.
Add honey to this recipe in place of the sugar and you have rolls that are 100% ancient grain white Kamut with a sweet, rich flavor.
This white flour is unique for a white flour. It's lighter in texture than all-purpose flour, has an off-white color and on the nutrition scale, has better nutrients than standard white wheat. White Kamut flour is a pure, ancient grain. Not hybridized and always organic.
White Kamut is by far my favorite white flour.
This recipe can easily be doubled if you choose to bake 2 batches of rolls.
3 - 3 1/2 cups White Kamut flour
1 packet instant yeast (or 2 tsp)
1 cup warmed milk
1/4 cup warm water
2 TBS cane sugar
1 egg, mixed well
2 TBS coconut oil (or 2 TBS butter)
1 1/2 tsp salt
This recipe uses a sponge for the first part of the mixing/rising process.
Sponge (1st rise)
Mix together the water/milk, the yeast, egg, 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 helps create a better gluten structure.
After 30 minuts - Add:
1 ½ cups white Kamut flour
1 1/2 tsp salt
2 TBL Coconut or other high quality oil.
2 TBL 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 TB 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.
Let kneaded dough rise in a greased bowl, covered, for 30-60 minutes, or until dough has doubled. Kamut rises slower than red/white wheat so be patient.
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. Let rise till double.
Bake for 12 - 15 minutes at 340 degrees.