Wheat rolls

This is a recipe from a Relief Society Dinner. They were quite tasty!

In bosch with dough hook

5 cups warm water

1 cup canola oil

2/3 cup honey

1/2 cup potato flour

1/2 cup buttermilk powder

2 cups of high gluten flour (optional)

3 cups fresh ground whole wheat flour

4 tbsp dough enhancer

4 tbsp saf instant yeast

1 1/3 cups of multi-grain mix

or

1/3 cup amaranth

1/3 cup flax seeds

1/3 cup sesame seeds

1/3 cup millet

kneed on speed one for 2 minutes (will be the texture of cake batter). Cover and let sponge for 10 to 15 minutes.

add:

2 tbsp salt

3 eggs (optional) for lighter texture

continue to add enough fresh ground whole wheat flour to shag the sides of the bowl. Dough should be soft but not sticky. Kneed for 6 minutes for until the gluten has developed. form into buns. Place on parchment. Brush with beaten egg wash (1 egg & 2 tbsp water). Let rise until double

Bake at 350 for 15 to 20 minutes or until internal temp is 200 degrees.

I don't use fresh ground whole wheat as I don't have a grinder. I've also brushed the tops with butter instead of the egg wash. It's really easy in the bosch, but I don't know about other appliances. Enjoy!