Kamut Rolls with 100% Freshly Milled Kamut
LIFE-CHANGING rolls! These are better than Sister Schuster's rolls any day, and you won't even believe they are whole wheat!
Equipment
- Grain Mill
Ingredients
- 9 - 9 1/2 cups freshly milled kamut flour Mill about 6 cups of kamut wheat berries.
- 3 3/4 cups water
- 2 1/4 TB yeast
- 1/2 cup honey
- 1/2 cup oil I prefer to use olive oil
- 3 1/4 tsp salt
Instructions
- To proof the yeast: Combine the warm water, yeast, and 2 cups of flour. Mix together and let it sit, covered, for about 15-20 minutes until nice and bubbly.
- After proofing, add the honey, oil, salt, and 5 more cups of flour. Mix by hand or a mixer (if using a mixer, make sure you have the dough hook attachment) until the dough is pulling away from the sides of the bowl. If more flour is needed, only add a little at a time! *SEE VIDEO for details! Kamut is tricky
- Once dough is pulling away from sides of bowl, it's time to knead. If you're mixing with a mixer, set the timer for 9-10 minutes to knead. If kneading by hand, knead for about 15-20 minutes until dough is soft and stretchy.
- Once dough is kneaded - it will be very stretchy and very tacky. Do NOT add in more flour! You want it to be very tacky.
- Lightly dust your hands with flour and pull off dough balls about the size of a golf ball (or whatever size you like). Roll into a ball while using a tucking motion to tuck the bottom under so you have a smooth top (see video for further instruction).
- Place each dough ball spaced about 1 in apart in a greased 9x13 pan. You want them to touch as they rise.
- Once all dough balls are rolled out, cover with a light towel and allow to rise for about 15-20 minutes. They may look a little flattened once they have risen, but this is fine. They will rise more in the oven.
- Bake in a preheated 350 degree oven for 25 minutes until they are lightly browned on top. Brush with melted butter, if you desire.
- Rolls can be served hot! You can immediately serve up or allow to cool on a cooling rack.
Notes
This recipe can easily be halved, doubled, or tripled!
Per request, here are the measurements I would use to HALF the recipe:
4.5 - 5 cups freshly milled kamut flour (mill about 3 to 3.5 cups of kamut wheat berries)
1 3/4 cups water (will probably need a little less flour. Half of 3 3/4 cup of water is not an even measurement.)
1 1/8 TB yeast
1/4 cup honey
1/4 cup oil
1 2/3 tsp salt Freezing loaves: I would prefer to roll out the dough into dough balls and freeze individually. Then thaw the dough balls, allow to rise and bake as normal. This way you can make a batch, freeze, and pull out however many you want for a meal! Can also freeze after the rolls have been baked. Just cool rolls off completely, freeze individually (or all together like the Hawaiian rolls). Just wrap up tightly and store them in a freezer-safe container or bag.
1 3/4 cups water (will probably need a little less flour. Half of 3 3/4 cup of water is not an even measurement.)
1 1/8 TB yeast
1/4 cup honey
1/4 cup oil
1 2/3 tsp salt Freezing loaves: I would prefer to roll out the dough into dough balls and freeze individually. Then thaw the dough balls, allow to rise and bake as normal. This way you can make a batch, freeze, and pull out however many you want for a meal! Can also freeze after the rolls have been baked. Just cool rolls off completely, freeze individually (or all together like the Hawaiian rolls). Just wrap up tightly and store them in a freezer-safe container or bag.
Tried this recipe?Let us know how it was!