The Farmer Family Cookbook

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These are the rolls used to make the BBQ Pork sliders at Annie Crites' wedding reception. The wheat I use makes a big difference. It is Montana Prairie Gold, a hard white wheat, high in gluten.

Ingredients

• 40.0833333333333 cups fresh ground whole wheat flour (use white hard wheat)
• .330.006875 cup gluten additive, if not using a high gluten wheat
• .50.0104166666667 cup buttermilk powder or powdered milk
• .250.00520833333333 cup potato powder
• 30.0625 tbsp yeast
• 60.125 cups warm water
• .50.0104166666667 cup honey
• .50.0104166666667 cup canola oil
• 20.0416666666667 eggs, slightly beaten
• 10.0208333333333 tbsp salt

Steps

1. In a Bosch mixer with a dough hook, add the 4 cups of high gluten flour and, if needed, the 1/3 cup gluten additive. (I just use a good hard white wheat, freshly ground for the 4 cups of flour-if it's a high gluten wheat, you don't need the separate wheat gluten). Also add the buttermilk or powdered milk, potato flour, and yeast. Stir this together until all the dry ingredients are smooth.
2. Add the warm water, honey and oil. Mix for 2-3 minutes. Cover and sponge until dough doubles in size.
3. Then add the eggs and salt. Continue mixing, adding fresh ground flour until the dough starts to pull away from the side of the bowl but never picks up from the bottom. The dough will be sticky. Knead on speed 2 for 6-7 minutes for gluten to develop.
4. Allow to rest and rise double. Punch down and form into balls. Place on parchment lined pans and rise again. Bake at 350 degrees for 15-20 minutes or until golden brown.
5. Dough can be used for cinnamon rolls, etc.