These fluffy KAMUT Dinner Rolls are delightful, bite-sized yeast breads that melt in your mouth and smell so good you can hardly resist them no matter what fare they are served with.
I enjoy making many different types of bread, and my sons enjoy trying most of them. However, when given a choice, they generally request yeast rolls. So for Christmas Dinner, I decided to make some rolls using KAMUT flour. I love the mild flavor and buttery, smooth texture of dough made with this flour so I was pretty sure it would make some awesome rolls.
I’ve enjoyed experimenting with this ancient grain. I ordered a 25-pound bag of all-purpose KAMUT flour at the beginning of the year in addition to some whole grain flour. I stored it in the freezer and used it periodically throughout the year. I’ve finally worked my way through the 25-pound bag. Now I’ll have to get some more because I am not done working with this grain.
Since I started the year baking biscuits with KAMUT flour (KAMUT Cheddar Biscuits), it seemed only fitting that I end the year baking rolls with it. I’m glad I did. These rolls are heavenly soft and buttery. I didn’t have time to brush the tops with butter because everyone was waiting on them at dinnertime. No one added any additional butter. They just grabbed one and ate it plain.
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I only have one 13×9-inch pan so I used a round cake pan for the rest of the rolls. I ended up with 26 rolls because that’s the amount that fit best in my pans. Feel free to make the rolls bigger or smaller to suit your needs.
I let the rolls proof while I was driving to my sister’s house. I baked them once I got there and barely had time to get them out of the oven before they were devoured. I had to fend off reaching hands to get a couple of shots. The rolls were worth the wait. My family liked them.
By the way, the title for this post came from a creative writing student. I asked my sons what I should use for the title and my youngest son said, “KAMUT, it’s the yeast you can do…” So there you have it.
Adapted from: White Lily Light Yeast Rolls
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Fluffy KAMUT Dinner Rolls, the yeast you can do
- Yield: 24 – 30 rolls 1x
Description
These fluffy KAMUT Dinner Rolls are delightful, bite-sized yeast breads that melt in your mouth and smell so good you can hardly resist them no matter what fare they are served with.
Ingredients
Ingredients:
- 1/2 cup warm water (105 – 115 degrees F.)
- 3 1/4 teaspoons active dry yeast
- 1 1/2 cups organic milk
- 1/2 cup organic sugar
- 2 teaspoons sea salt
- 1/4 cup (1/2 stick) butter
- 1 large egg, lightly beaten
- 4 1/2 – 4 3/4 cups all-purpose KAMUT flour
- 1/2 cup melted butter for brushing tops of rolls, optional
Instructions
Pour the warm water in a large bowl and sprinkle the yeast over it. Stir to dissolve the yeast; then set aside until the mixture is frothy.
In a medium pot, combine the milk, sugar, salt and butter. Heat the mixture to 115 degrees F. and stir until the butter is melted.
Add the milk mixture to the yeast mixture. If the milk mixture is too hot, let it cool a bit before incorporating it into the yeast. Then stir in the egg.
Using a Danish dough whisk or large wooden spoon, add about 3 cups of flour and beat until fairly smooth. Stir in enough of the remaining flour until you have a soft dough.
Transfer the dough to a lightly floured counter or wooden board. Knead it for about 5 minutes adding additional flour, a tablespoon at a time, as necessary to prevent sticking.
Wash the bowl and lightly grease it with oil. Form the dough into a ball and place it in the bowl, turning to coat it with oil.
Cover the bowl with a clean, damp kitchen towel or plastic wrap. Let it rise in a warm place for about 1 1/2 hours or until doubled in size.
Punch the dough down and divide it into 24 – 30 equal pieces. Grease two (or more) baking pans with oil or cooking spray. If you have two 13x9x2-inch pans, place 15 rolls in each pan. If using different size pans, adjust accordingly.
Cover the rolls with a clean, damp kitchen towel or plastic wrap and let them rise in a warm place for 30 – 45 minutes or until doubled in size.
Preheat the oven to 400 degrees F. Bake the rolls 15 to 20 minutes or until golden brown. Brush the tops with butter, if desired. Remove from the pan and let cool slightly before serving.
I’m sending these KAMUT Yeast Rolls to be yeastspotted.
These rolls have been submitted to BYOB hosted by Carola of SweetandThatsIt
Happy Baking!
Cathy
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