I turn my back briefly, and then turn back around to find her this way. It’s probably safe to say that there are few 2 year-old staging photographs of their dinner rolls. It’s far too precious to disrupt, even if she is moments away from potentially breaking one of my few prized possessions. I chuckle and grab my phone to take a picture of her, taking a picture. When we are in the thick of rainy season, with a heavy dose of cabin fever, I find myself saying yes to almost anything that peaks her curiosity, and keeps the peace. Baking is our go-to, meltdown free, domestic adventure these days. Especially if I surrender and trade in cleanliness and precision for destruction and independence.
These rolls are the BEST homemade rolls you will ever taste! They are so close to perfection that I am forgoing sharing a heartfelt story because it’s almost Christmas and you must make these rolls. The dark circles beneath my eyes are begging for some beauty sleep and my thoughts are too scattered to come together in a timely fashion. The story can wait, but the rolls cannot. I have made them three times, first on Thanksgiving, once on a Tuesday and again last night. They are most definitely worthy of scheduling your life around them, even with two small babes. Start the dough the night before you want to eat them, and your extra effort will not go unnoticed. Merry Christmas friends!
Make Ahead Honey Orange Wheat Rolls
Recipe from The Faux Martha
Makes 9 large rolls
3/4 cup whole milk
2 1/2 tsp. yeast
4 tbsp. unsalted butter, melted
3 tbsp. sugar
1 tsp. salt
1 large egg
2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup potato starch
2 tbsp. butter
2 tsp. honey
Squeeze of orange
*Serve with Orange honey butter. All three times I forgot to document my ratios. I suggest you use high quality butter, raw honey and a few squeezes of fresh orange and just go with it, because with these three ingredients you really can’t go wrong.
Heat milk on the stove top until it reaches to 110 degrees. Sprinkle the yeast on top of the milk and set aside to proof for 10 minutes.
Combine all purpose flour, wheat flour, and potato starch in a medium bowl and set aside.
In a stand mixer with the dough hook attachment beat butter, sugar, egg, salt, and the milk and yeast mixture on medium speed. Slowly add the flours and potato starch until the dough starts to form into a ball. The dough should be soft but not sticky and should not stick the sides when mixing. Mix for 8 minutes to activate the gluten. Place the ball of dough in a large lightly oiled bowl and cover for 2-3 hours or until doubled in size.
After the dough has risen I like to use a butter knife to cut the dough horizontally, vertically and then twice diagonally, making 9 equal pieces, resembling a small pizza. Use your hands to pull apart and shape into little balls. I pull the dough from the sides and pinch them into the center until I have gone all the way around the edges. Place the pinched sides down into a lightly oiled 9 inch pan (I love using cast iron,) but any baking dish will do.
Cover with serran wrap and place in the fridge overnight. The next day, about an hour or two before you want to eat them, remove them from the fridge and let sit at room temperature. Preheat the oven to 375. Drizzle the glaze over the rolls and with a pastry brush or your hands make sure rolls are evenly covered. Bake for 18-22 minutes or until golden brown. Enjoy warm with orange honey butter.