Kim's Rolls

Meet my best friend Kim.

Yes, she's the one I had the blessing of enjoying an hour of time with on Saturday during her layover.  She's also the one who got married this summer to an awesome man of God.





As Kim has transitioned to feeding her new family, she's tried out a bunch of fun new recipes; and, lucky for me, she shares them too!  Our family now calls these Kim's Rolls.  Although they are originally from King Arthur Flour, we knew if Kim and Matt liked them that we would too.





What's great about these rolls is that you can make the dough ahead of time and have the dough in your refrigerator for up to 5 days.  I love recipes like these.





Here's the recipe, right from Kim!



Kim's Whole Wheat Dinner Rolls - Adapted from King Arthur Flour



1 C lukewarm water (around 100 degrees F)

1/4 cup orange juice

3 T unsalted butter, cut into 6 pieces

3 T honey

3 C whole wheat flour

1 1/4 tsp salt

3 T corn starch, or potato flour (or 1/2 C potato flakes)

1/4 C (1 oz) nonfat dry milk

1 tsp instant yeast*

1/2 T butter, melted {topping; optional}



*If you are making the roles right away, increase the yeast to 2 1/4 tsp.



Combine all the dough ingredients, and mix and knead them--by hand, mixer, or bread machine--until you have a medium-soft, smooth dough.













If making the rolls right away, then cover and allow the dough to rise until it's quite puffy, though probably not doubled in bulk, 1-2 hours. If making the rolls for later, don't worry about this first rise, just put the dough into a covered container and into your fridge until ready to bake rolls.  Make sure you place the dough is a large container, so that when the dough begins to rise it does not explode beyond the container!!  That would be a mess.  The dough will keep in the fridge for 5 days.





Remove dough from fridge, or after the rise, and punch it down a few times.  Then, divide the dough into 12-16 pieces. Shape each piece into a rough ball.





Lightly grease a 9 x 13-inch pan or put parchment paper on the bottom of the pan.





Place the rolls in the pan, spacing them evenly so they don't touch each other.  Cover the pan with a tea towel and allow the rolls to rise for 1 1/2 to 2 hours.



Bake the rolls at 350 for 23-25 minutes. The tops will be a light brown at this time.







If you want a special treat, brush the hot rolls with melted butter.  I used 1/2 T and it worked wonderfully.  they have a nice shine and are perfect paired with soup.





After 2-3 minutes, carefully transfer the rolls to a rack to cool.





Thanks, Kim!  We {and some of our friends} enjoyed these very much with our Crockpot Italian Sausage Vegetable Soup!









This post is linked to Full Plate Thursday.