First, you will want to measure 660 grams of wheat berries. For this recipe I like to use 473 grams of hard white and 187 grams of Khorasan. If you don’t have Khorasan, you can use all hard white. Hard red wheat berries are another great option.
Next, you will mill the wheat berries through your grain mill on a fine setting. I have a NutriMill Harvest so I can get a full 660 grams of flour one-for-one out of my grain mill. If you have trouble getting all the flour to move through your mill you may need to weigh out one or two grams extra of wheat berries to account for any loss you may experience in the milling process. Once you have the flour freshly milled, add salt and dry milk powder to the flour and gently mix with a spoon. Then set aside.
Tip: If you don’t have milk powder, you may omit it, but you will need to substitute the water for milk.
After that, measure 418 grams of water and warm until it’s approximately 95° F to 105°F. Then, Add water, olive oil, honey, and room temperature egg to a stand mixer. Mix the liquid ingredients. Start out at a low speed and then slowly increase the speed to medium until all the wet ingredients are well mixed.
Next, gradually add the freshly milled flour mixture. Mix on a low to medium speed just until all the flour is no longer dry.
Cover and let rest for 1 hour.
After the dough has autolyzed for one hour, add staf-instant yeast. Then, knead in your stand mixer until you have reached a windowpane. Trust the process and DO NOT add any extra flour at this point. The kneading process will be done when you reach the windowpane stage.
Lightly oil your proofing container to prevent sticking. Then, transfer your dough to the proofing container. Cover and let rest in a warm place until it increases by about 80%. Generally, it takes about 30 minutes to 1 hour at room temperature (70-75°F) to reach an 80% increase in bulk.
While you are waiting for your dough to ferment, prepare a 9x13 baking pan by generously greasing it with butter.
If you are making the full 24 rolls, divide into 24 equal pieces. If you are only making 12 rolls, cut dough in half, then take half the dough and divide into 12 equal pieces. You can shape the other half of the dough into my soft sandwich bread or one of my other basic dough recipes.
After you have equal size portions; shape individual dough balls and create surface tension.
Next, place in a greased 9x13 pan.
Cover and let them sit in a warm place until doubled in size. This can take approximately 1-2 hours depending on your environment. Toward the end of the proofing time, preheat the oven to 350°F.
Next, place the pan of fresh milled flour yeast rolls into a preheated oven and bake at 350°F for 25 minutes. The internal temperature should be at least 195°F.
While the rolls are still warm out of the oven, brush butter on the tops of the rolls.
