Wholesome Rolls with Kamut & February's Apron Winner

A few weeks ago, I commented on a friend's blog, Angie's Recipes - Taste of Home, who had baked with a grain called Kamut.  I actually had never heard of it, but decided to try and find some for baking. However, before I could even do that, Angie had her supplier send me some and I couldn't wait to jump in and create.

Khorasan (Kamut) wheat or Oriental wheat is a tetraploid wheat species; which means it has 4 sets of chromosomes deriving from two different species.  Kamut is an ancient grain type grown in modern-day Afghanistan and the northeast of Iran.

I used the "rolled" wheat for these rolls that reminded me of oatmeal.  Kamut has 20-40% more protein than hybrid wheat and it's easily digestible glutens is a good alternative.  It also is excellent for athletes and those who need stamina; especially those dealing with a lot of shoveling of snow!

Wholesome Kamut Rolls
1 1/2 cup Almond milk (you can also use regular or soy milk or water)
1 cup Kamut Rolled Wheat
5 1/2 cups King Arthur Bread Flour
1 tsp. salt
1 large egg
2 T granulated sugar
1/3 cup vegetable oil
2 pkgs. active dry yeast (scant 2 T)
1/2 cup water
1 tsp. honey

In a 4-cup glass measure, mix the almond milk and Kamut Rolled Wheat together.  Microwave on high for 1 1/2 minutes, stir and repeat for 30-45 seconds more.

Allow the mixture to set for 20 minutes to cool.  In a 1-cup glass measure, pour 1/2 cup very warm water (about 110F-degrees), then, add the yeast and honey and whisk to combine.  Allow this to set about 5-7 minutes until foamy.  This is the best way to make sure you have "active" yeast.

In a bowl on the stand mixer, using the paddle attachment, beat the egg, sugar and salt together.  While the mixer is running, pour the Kamut/Almond milk mixture into it.  Next, add the proofed yeast and 2 cups of bread flour.  Mix, just until combine, then, change to a dough hook to finish the bread.  Add the remaining bread flour and oil and mix until the dough forms around the hook and the sides of the bowl are clean.  If dough is too stiff, add more water, about a tablespoon at a time.  It's better that the dough be slightly sticky than too dry.

Remove to a bread board to knead until smooth.

I use a plastic container for rising, but you could be it in a large oiled boil and cover with plastic wrap.

After 40-45 minutes, the dough had doubled in size and was ready to be shaped into rolls.  I divided my dough into 10 pieces, but if you want a "dinner-size" just use the amount of dough you want.

I sprayed a large baking sheet with baking spray and formed the rolls into a ball, then flattened the shape.  Spray with a commercial egg-white wash spray or whisk an egg white with 1 tsp. of water and brush the tops.  Sprinkle with sesame seeds.

Place plastic wrap over the rolls and allow another 30 minutes.  Preheat oven to 375F-degrees.  When the rolls have doubled, place in the preheated oven for 18 minutes until golden brown.

The house smelled wonderful and I couldn't wait to split one for my lunch.  Wouldn't this be a great way to spend a snow day? Enjoy?

Now, for the winner of February's apron -- Phyllis from Around the House!  Phyllis please contact me with your address and I will get this cheerful apron sent to you, XOXO

I'm hoping I have my sewing machine back this week; I have the fabric chosen and it's a beauty!