I made these multigrain rolls last Sunday and then, like Pygmalion, I went and fell in love with them.
Okay, not really, I mean they are rolls, for heaven’s sake. But they were so fluffy, so tasty and quite so exquisite that they brought out the inner poet in me. Or gourmet. Or gourmand. Whatever. You get the idea.
These rolls combine the healthful goodness of wheat flour, oat flour, spelt flour and sorghum or jowar flour but the best thing about them is that they are rather easy to make. In fact a little too easy. As I thought up this recipe and went about baking it, I had a tiny feeling that they were too good to be true. So when they came out of the oven looking all hot and fresh and smelling like heaven I was almost certain they were going to do something awful, like collapse on themselves.
They didn’t. In fact they were so good that I couldn’t wait to share them with you. Try them if you are looking for one more healthy bread to add to your family’s diet and don’t worry if you don’t have one of the flours. Just substitute with more of another.
Here’s the recipe for fluffy, pull-apart multigrain rolls. Enjoy!
Pull-Apart Multigrain Rolls
Ingredients
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1/3 cup spelt flour
- 1/3 cup oat flour
- 1/3 cup sorghum (jowar) flour
- 2 tsp active dry yeast
- 1 1/2 cups warm water
- 1 tsp salt
- 2 tsp sugar
- 1/2 tsp baking soda
- 1 tbsp extra virgin olive oil plus more for coating the bowl
Instructions
- In a mixing bowl or the bowl of a stand mixer, mix the yeast with 1/2 cup of water and the sugar and set aside to activate, about five minutes.
- In a bowl, sift together all the flours, salt, and baking soda.
- Add the flours to the yeast mixture and mix by hand or in a stand mixer. Drizzle in the remaining water slowly. If you are working in a humid, damp atmosphere the way it was when I made the bread you may not need all the water, so don't add it all at once. Knead for 3-4 minutes until you have a smooth dough.
- Add the oil and continue to knead until the oil is absorbed by the dough, another 3 minutes.
- Shape the dough into a smooth ball and place in an oiled bowl, turning over once to coat the top with oil. Cover with a kitchen towel and place in a warm place until the dough has doubled, about 2 hours.
- Punch down the risen dough on the countertop and divide it into 12 equal pieces.
- Shape each piece into a rectangle by pulling the sides and tucking underneath. You want the rolls to have a smooth top and sides.
- Place each roll in a lightly oiled 9 X 13 inch baking dish. The rolls should not touch each other.
- Brush the tops lightly with oil, cover with a kitchen towel and set aside for about 90 minutes or until the rolls have risen to about twice their original size and are joined at the sides.
- Bake the rolls in a 370-degree oven for 23 minutes until the tops are golden and the rolls sound hollow when you knock the tops with your knuckles.
- Remove to a rack to cool and when the rolls are cool enough to handle remove them from the baking dish and continue cooling on the rack.
Pavani N says
October 15, 2013 atThose rolls look awesome and with all the healthy flours they are very healthy too. Will definitely try these out..
Vaishali Honawar says
October 15, 2013 atThanks, Pavani. I definitely was going for the healthy factor.
Vimitha Anand says
October 15, 2013 atSoft and fluffy rolls. Happy to follow u. Do check out my blog when u find time
Vaishali Honawar says
October 15, 2013 atVimitha, thanks for visiting. You have a very nice blog.
Gina says
October 15, 2013 atWow, thank you so much for this recipe. It’s the recipe I have been searching for, for the past two years!
Vaishali Honawar says
October 15, 2013 at🙂 Gina, happy I came up with it for you. Hope you try it!
Priya Suresh says
October 15, 2013 atOmg, trust me i seriously want to give a try this kind of multigrain rolls, now i know where to check,thanks of this wonderful post Vaishali.
Vaishali Honawar says
October 16, 2013 atThanks, Priya!
Karen Faivre says
October 15, 2013 atThose look absolutely scrumptious! And – I have all the ingredients. Definitely will give them a try.
Vaishali Honawar says
October 16, 2013 atThanks, Karen, and hope you try ’em! They are really easy to make.
Anonymous says
October 15, 2013 atomg Vaishali, I am a convert! love the rolls. I have a coupla qs – what is spelt flour and where do I find it? did you buy Jower flour from Indian store? And oats flour, can I dry roast steel cut oats and powder it for that?
-Manu
Vaishali Honawar says
October 16, 2013 atHi Manu, spelt is a kind of wheat with a barley-like flavor. I usually buy it at Whole Foods but you can also find it on Amazon. Sub with wheat if you cannot find it. And yes, I buy the jowar at the Indian store. You can powder the oats but make sure you grind them really fine.
Joanne T Ferguson says
October 16, 2013 atG’day! Your rolls look like ans fluffy, true!
Really enjoyed your photo today and now am craving for one of your rolls too!
Cheers! Joanne
Vaishali Honawar says
October 16, 2013 atJoanne, thanks!
Anonymous says
October 16, 2013 atCan I use Light Rye instead of Spelt, you think? Will grind down the oats to a fine powder. Keep these recipes coming, totally love them.
Sonal Patel
Vaishali Honawar says
October 16, 2013 atHi Sonal, yes! You can use rye — it will be delicious. Couple of things to keep in mind– the bread will assume the stronger flavor of the rye and also could be a little denser.
Anonymous says
October 18, 2013 athi vaishali,
thay look ultra healthy and delicious too. everytime i visit ur blog i feel some connection with u and ur recipes. i simply love ur food blog and keep telling people to visit the same.
God bless
Nisa
Vaishali Honawar says
October 18, 2013 atHi Nisa, you are very kind and very sweet. Thanks for your lovely words, and I am so happy that you feel a connection with the blog and with me.