Although several of our family members have been gluten-intolerant for decades, we have recently discovered that we can tolerate Freshly Milled Flour (FMF) just fine! This opens a whole new world of baking for us. It is now much easier to make fluffy, moist, perfect breads and rolls. These are my absolute favorite FMF rolls.

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Ingredients:

1. 420g Freshly milled hard wheat
2. 1/3 cup brown sugar
3. 1 cup warm milk (about 110° F)
4. 4 Tbsp soft butter
5. 1 tsp salt
6. 2 eggs at room temperature
7. 1 packet instant yeast

Directions:

1. Add the sugar, milk, butter, eggs, and salt to a mixer.
2. Mix with a dough hook until combined.
3. Add the FMF flour and mix until combined.
4. Let the dough rest for 15-30 minutes. This allows the flour to absorb the liquids.
5. Add the instant yeast to your dough.
6. Mix the dough with the bread hook to knead it until it reaches windowpane. With my KitchenAid mixer, this takes at least 10 minutes. (see note if dough is too sticky)
7. Let the dough rise in an oiled mixing bowl, covered with a towel, until doubled in size. This should take between one and two hours, depending on the temperature in your home.
8. Form the dough into 12 balls of the same size and place them in a greased 9×13 baking dish. It is not necessary, but I use a food scale to make sure each roll weighs the same. They are usually around 72 ounces each.
9. Cover with a towel and let them rise for around 40 minutes.
10. Bake the rolls at 350°F for 20-25 minutes.
11. Top with butter and enjoy warm!

Notes:

1. If your dough is too sticky after step 6, you can gradually add more flour, but let it knead for a bit before you add more because it will get less sticky as it kneads.
2. Optional – mix 1 egg with 2 tbsp water and brush on top right before baking. This will make them more brown.

Yield: 12 rolls

FMF Rolls

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: 3 hours

Total Time: 3 hours 55 minutes

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Ingredients

• 420g Freshly milled hard wheat
• 1/3 cup brown sugar
• 1 cup warm milk (about 110° F)
• 4 Tbsp soft butter
• 1 tsp salt
• 2 eggs at room temperature
• 1 packet instant yeast

Instructions

1. Add the sugar, milk, butter, eggs, and salt to a mixer.
2. Mix with a dough hook until combined.
3. Add the FMF flour and mix until combined.
4. Let the dough rest for 15-30 minutes. This allows the flour to absorb the liquids.
5. Add the instant yeast to your dough.
6. Mix the dough with the bread hook to knead it until it reaches windowpane. With my KitchenAid mixer, this takes at least 10 minutes. (see note if dough is too sticky)
7. Let the dough rise in an oiled mixing bowl, covered with a towel, until doubled in size. This should take between one and two hours, depending on the temperature in your home.
8. Form the dough into 12 balls of the same size and place them in a greased 9×13 baking dish. It is not necessary, but I use a food scale to make sure each roll weighs the same. They are usually around 72 ounces each.
9. Cover with a towel and let them rise for around 40 minutes.
10. Bake the rolls at 350°F for 20-25 minutes.
11. Top with butter and enjoy warm!

Notes

1. If your dough is too sticky after step 6, you can gradually add more flour, but let it knead for a bit before you add more because it will get less sticky as it kneads.
2. Optional- mix 1 egg with 2 tbsp water and brush on top right before baking. This will make them more brown.

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