Sweet Wheat Dinner Rolls

In addition to making Hot Cross Buns for Easter, I also adapted the recipe to make some decadent dinner rolls.  I'm pretty sure that even the most staunch white-bread enthusiast couldn't turn these down!

Sweet Wheat Dinner Rolls

Sponge:

7 oz. whole wheat flour

2 1/2 tsp. yeast

1 c. buttermilk (room temperature)

Dough:

16 oz. white bread flour

1/2 c. sugar

1 tsp. salt

1/2 c. unsalted butter (softened)

5 eggs, beaten (cold)

sponge

Mix the ingredients for the sponge.  Cover and allow to sit for 2 hours.  

In a mixer, beat together the eggs, butter, salt, and sugar.  Add the sponge.  Gradually add the remaining flour (and extra if necessary).  After the dough has pulled away from the sides of the bowl, mix on medium speed for 5 minutes.  Turn onto a floured surface and knead briefly.  Cover and let rise for 1 1/2 hours.  

Punch the dough down, and divide it into 2 oz. portions.  (Work in quarter batches, and keep the remaining dough covered so that it doesn't dry out.) Roll each portion into a ball and place on a parchment-lined baking pan about 1" apart. Lightly spray with cooking spray and cover with plastic wrap.  Let rise for 1 hour.  

Preheat the oven to 350 ˚F.  Bake for 20 minutes, rotating the baking sheet half way through.  Cool completely on a wire rack before serving. Makes 2 dozen rolls.

I tried to reproduce the Great Harvest Honey Bunny with a bit of extra dough.  Apparently that takes some practice...