Ingredients for Tuscan Rolls
- Fast Rising Active Dry Yeast
- 1 tablespoon granulated sugar
- 1 cup warm water (105-115°F)
- 1/4 cup dark molasses
- Kosher Salt
- Whole Wheat Flour
- All Purpose Flour
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How to Make Tuscan Rolls
- In a large mixing bowl, dissolve 2 1/4 teaspoons of active dry yeast and 1 tablespoon of granulated sugar in 1 cup of warm water (105-115°F).
- Let stand for 5 minutes until foamy.
- Stir in 1/4 cup dark molasses, 1 teaspoon of salt, 1 cup whole wheat flour, and 1 cup all-purpose flour.
- Gradually add the remaining 2 cups all-purpose flour, kneading until the dough forms a ball and pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 5-10 minutes by hand, or use a stand mixer with a dough hook on medium-low speed for the same duration.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 hours, or until doubled in size.
- Gently punch down the dough and transfer it to a lightly floured surface. Briefly knead.
- Pat the dough into a 12-inch circle. Cut into 4 equal wedges.
- Cut each wedge into 3 equal pieces.
- Place the rolls onto baking sheets lined with parchment paper, leaving 1-2 inches between each roll.
- Cover loosely with plastic wrap and let rise for another 30 minutes.
- Preheat oven to 400°F (200°C).
- Lightly dust the rolls with flour.
- Bake for 10 minutes at 400°F (200°C), then reduce the heat to 350°F (175°C) and bake for an additional 12 minutes.
- The rolls are done when they are golden brown and sound hollow when tapped on the bottom.
- Serve warm with butter or a balsamic glaze.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
12g
Fat
0g
Carbs
15g
