Prep Time: 1 hour 30 minutes (including 1 hour autolyze)

Cook Time: 40 minutes

Inactive Time: 1 1/2 hours (first rise) plus several hours thaw out time for make ahead

Ingredients:

180 g. (3/4 cup) water, room temperature*

260 g. (1 cup) buttermilk, room temperature

2 large eggs, room temperature

41 g. (3 Tbsp.) olive oil

21 g. (1 Tbsp.) honey

9 g. (2 1/4 tsp.) instant dry yeast

56 g. (1/2 cup) ground flaxseed meal

660 g. (5 1/2 cups) whole wheat flour**

10 g. (2 tsp.) kosher salt

melted butter for brushing tops, optional

Directions: 

In the stainless-steel bowl with the roller/scraper, mix together the water, buttermilk, eggs, olive oil, honey, yeast, flaxseed meal and 480 g. (4 cups) of the flour on medium low speed (2 o’clock) until combined.

Cover and let rest for 1 hour.

Turn mixer back on medium-low speed and slowly add in remaining flour and salt.  Lock arm in place about an inch from side of bowl and let knead 10 minutes.

Gather dough up into a ball, cover and let rise until doubled in size, approximately 1 – 1 1/2 hours.

If baking same day:

Grease two 9-inch cake pans.

After dough has risen, turn out onto a lightly floured clean surface and divide into 14 equal portions.  Roll each portion into a ball and place 7 balls into each cake pan, spacing apart to allow room to rise.

Cover and let rise until almost doubled in size, approximately 45 minutes to an hour.

Preheat oven to 350° F.

Once risen, brush tops with melted butter if desired and bake for 35-40 minutes, until browned on top.

Let cool in pans for 10 minutes and then flip out onto a cooling rack to finish cooling.  Can be served warm or at room temperature.

If baking next day:

Grease two 9-inch cake pans.

After dough has risen, turn out onto a lightly floured clean surface and divide into 14 equal portions.  Roll each portion into a ball and place 7 balls into each cake pan, spacing apart to allow room to rise.

Wrap cake pans in plastic wrap or aluminum foil to prevent rolls from drying out in fridge.  Place in fridge for up to 24 hours.

Next day, bring to room temperature and let finish rising until almost doubled in size.  Rolls will slowly rise in the refrigerator.

Preheat oven to 350 degrees F.

Once risen, brush tops with melted butter if desired and bake for 35-40 minutes, until browned on top.

Let cool in pans for 10 minutes and then flip out onto a cooling rack to finish cooling.  Can be served warm or at room temperature.

If freezing:

After dough has risen, turn out onto a lightly floured clean surface and divide into 14 equal portions.  Roll each portion into a ball and place on a cookie sheet lined with wax paper.  Freeze until solid.

Once frozen, place in freezer bags or freezer safe container and make sure well wrapped to prevent freezer burn.  Store up to 2 months in the freezer.

When ready to bake, grease two 9-inch cake pans and place 7 rolls in each pan.  Let rolls either thaw out in the refrigerator overnight or at room temperature.  The required time will fluctuate depending on the actual temperature of the room, but approximately 4-5 hours at room temperature to thaw out and then another hour or 2 to rise.

Preheat oven to 350 degrees F.

Once risen, brush tops with melted butter if desired and bake for 35-40 minutes, until browned on top.

Let cool in pans for 10 minutes and then flip out onto a cooling rack to finish cooling.  Can be served warm or at room temperature.

Cook’s Tips:

*Having ingredients at room temperature helps with the initial rise time.  Cold ingredients will make the dough rise slowly.

**If milling flour at home, use a hard red or white wheat.

Recipe from Ankarsrum: https://www.ankarsrumoriginalusa.com/blog/make-ahead-whole-grain-dinner-rolls/