Yield: 24 rolls or 12 large rosette buns
Time: about 2 1/2 hours start to finish
2 C whole wheat flour
3/4 C cracked wheat (I just cracked some wheat berries in my blender)
2 1/2 C white flour
3 T vital wheat gluten
1 heaping T yeast (I use active dry)
1/2 C warm milk
1 C hot water
1/3 C salted butter, melted
1/3 C honey
2 t salt
1. In your Kitchen Aid or Bosch Mixer combine the milk, water, vital wheat gluten, honey, salt, butter, eggs and 1 C of the wheat flour. Mix on low for about 1 minute.
2. Add the yeast, mix for 30 seconds to incorporate.
3. While the mixer continues to mix add the rest of the wheat flour and the cracked wheat.
4. Add the white flour 1 C at a time, while the machine continues to mix. You have enough flour when the dough scrapes itself from the edge of your mixing bowl.
5. Let the dough mix on high for about 7 minutes.
6. Cover your mixing bowl and let the dough rise for about 45 minutes, or until doubled in size.
7. This recipe will make 12 rosette buns or 24 rolls. I wanted some rosettes and some regular rolls. At this point divide your dough according to what you plan to do with it. I made 8 small rosettes and 12 regular rolls.
8. To make the rosettes allow the dough to sit on a sprayed cookie sheet for about 5 minutes. Allowing it to rest will make it MUCH easier to work with.
9. Roll each piece into a long rope.
10. Tie the rope up into a knot that has a little space left in the loop.
11. Tuck the outer edges into the center of the knot.
12. Place the rosettes onto a sprayed cookie sheet.
13. Put an egg in a small bowl and whip it with a fork until frothy. Brush the egg all over the tops of the rosettes.
14. Place the pan into a warm oven. (I set mine at 170) Let the dough rise for about 15 minutes.
15. Turn the oven up to 350 and bake for 18-20 minutes.