tag:blogger.com,1999:blog-24601107.post8507668809752826615..comments2012-04-22T05:04:41.757-05:00Comments on Meadow Sage: Whole wheat roll recipeAnonymoushttp://www.blogger.com/profile/04274443899549073706noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-24601107.post-14663955707344129842011-06-04T07:41:51.367-05:002011-06-04T07:41:51.367-05:00Adding to say: I usually keep stretching the doug...Adding to say: I usually keep stretching the dough to the under side until it starts to feel like the gluten is getting worked again. (starting to stiffen) It only takes about 30 seconds. You want to work the dough as little as possible, but get these layers of stretchy smooth top so when it rises it has to push the dough up. So hard to describe :)Anonymoushttps://www.blogger.com/profile/04274443899549073706noreply@blogger.comtag:blogger.com,1999:blog-24601107.post-8023209355024177252011-06-04T07:38:30.909-05:002011-06-04T07:38:30.909-05:00Neva, I wish I'd made a video last time. Here...Neva, I wish I'd made a video last time. Here's a description with pics of the way i do it: http://www.finecooking.com/articles/shaping-dinner-rolls.aspx You basically want to stretch the top to make a "skin" so it'll hold the air and rise nicely. I don't know how this aspect would or wouldn't make it hard though. Was the crust hard? Maybe your oven runs hot? With the honey and whole wheat you really don't want them to get much browner than they already are. I do grind the wheat as fine as possible. The dough handles much like white flour dough if it's wet enough. You can add flour when shaping, but make sure it stays cold or it'll get too sticky and you'll end up adding too much flour.Anonymoushttps://www.blogger.com/profile/04274443899549073706noreply@blogger.comtag:blogger.com,1999:blog-24601107.post-54104911249592221592011-06-03T19:03:54.671-05:002011-06-03T19:03:54.671-05:00OK, Dana dear... I have my whole wheat roll recipe...OK, Dana dear... I have my whole wheat roll recipe in the fridge and need to learn how to do the stretching shaping. I spent about an hour or more looking for an appropriate You-tube video as you suggested, but alas, I only found one video that had about a 1/2-second blip of what I think you are talking about.<br /><br />When you have time, please find one and let me know... I baked a deep-dish pie-pan full of rolls a couple of days ago and we liked them, but they were not as good as yours because the tops were too tough... don't know if I didn't grind the berries finely enough or if it has to do with your stretching/shaping thing. I definitely left it in the fridge long enough and it was wet enough, so excited to watch the video. It's been about 3 or 4 days now since the dough was put in the fridge. You said a week was about max, right?<br /><br />Thanks so much for the recipe! I'm inspired.Nevahttps://www.blogger.com/profile/00765279398869238585noreply@blogger.com