Yeast Rolls

• Mill your hard white and Khorasan (Kamut) wheat berries into flour.
• Place your water, olive oil and honey in a small saucepan on the stove to warm. Heat just until your honey is melted.
• To the bowl of a stand mixer, add the flour, salt and warm liquid. Mix just until all flour is moistened. Let autolyse for 20 minutes.
• After the 20 minute autolyse, add the yeast to your bowl and begin mixing. If using the Ankarsrum mixer, fit with the roller and scraper. You can use the dough hook on other style stand mixers.
• Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball.
• Cover and proof for 1 hour or until the dough has doubled in size.
• After the dough has risen for 1 hour, it is time to roll it out.
• Weigh out 24, 70g balls of dough.
• Shape dinner rolls by pulling the dough and pressing into the center. Work your way around the outside of each ball of dough creating a smooth surface on the opposite side. Flip the ball of dough over and working in a circular motion, wrapping your fingers around and the under the dough to create dough tension. Pinch the dough on the bottom side to close up the dough where it comes together in the center.
• Place rolls on a parchment lined sheet pan, slightly touching.
• Cover with a tea towel and allow to proof while you preheat your oven to 350 degrees F.
• Bake for 20-25 minutes until the rolls are golden brown.
• Immediately after removing from the oven, take a stick of butter and brush over the top of the rolls allowing the butter to melt and coat the entire top.
• Serve warm.
• Store in an airtight container on the counter for 3 days.