Grind about 6 cups of wheat berries
(Recipe makes 18 rolls)
Mix in Bosch bowl on speed one:
1/4 c. & 2 Tbsp oil
1/4 c. & 2 Tbsp. honey
2 teaspoons salt
1 1/4 c. hot water
1 1/4 c. cold water
3 1/2 c. freshly ground whole wheat flour
1 1/2 Tbsp. SAF (instant) yeast
Mix and allow to set 10 minutes.
Add, then mix on speed one:
remaining flour (approx. 4 cups)
Knead on speed one (never higher) and set timer for 10 minutes from the time you begin adding the last 4 cups of flour. *ONLY ADD FLOUR UNTIL THE SIDES OF THE BOWL ARE CLEAN. (If you have an excess of ground flour, you may freeze it for future use)
Grease 3 cookie sheets.
Divide dough into 18 rolls and flatten slightly (6 rolls on each sheet)
Cover each sheet with a towel and let the rolls rise for about 1 hour at room temperature.
Bake 425′ for about 8-9 minutes (Light aluminum pans I bake for about 9 minutes and darker pans I bake about 8 minutes)
Recipe is slightly adapted from 100% Whole Wheat Bread
Photo taken from: wool gathering