Whole Wheat Dinner Rolls

I've been going nuts with my No-Knead Whole Wheat Bread recipe lately. It's so versatile! I've found it can be adapted to make pretty much any bread product I want.

Case in point: this weekend we had some friends over for a combination going away/birthday/baby announcement/Oscars get-together. One of my contributions to the meal was dinner rolls. With just a few slight adjustments, I found that my bread recipe did the trick quite nicely.

A brushing of melted butter once they came out of the oven gave them the perfect flavor. Here is the recipe. Enjoy!

Whole Wheat Dinner Rolls
1 1/2 cups plus 1 tsp lukewarm water 1 tbsp granulated yeast 1 1/2 tsp salt	3 cups white whole wheat flour, sifted 1 egg white 1/4 cup butter, melted
Directions 1. Mix the yeast, salt, and 1 1/2 cups water in a 5-quart container. Mix in flour without kneading, using a wooden spoon. Cover (not airtight) and allow to rest at room temperature until the dough is double in size, about 2-5 hours. Punch dough down and allow to rise until double in size again. If desired, refrigerate after the initial rise up to 14 days. 2. Prepare a 9x12-inch baking dish by generously coating with butter. 3. Dust the surface of the dough with flour and cut off golf-ball sized piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. Repeat until 12 small plum-sized dough pieces are in the prepared pan. Loosely cover with plastic wrap. Allow the buns to rest until double in size. 4. Meanwhile, preheat your oven to 350 F degrees. 5. Paint the tops of the buns lightly with egg white wash (1 egg white plus 1 tsp water, beaten) using a pastry brush. Bake for 25-30 minutes, depending on the size. They should be golden brown. Immediately brush the top with melted butter. Allow to cool slightly and enjoy.
Yield: 12 rolls	Calories per serving: 135 per roll