About ten days ago or so, I baked these Low-Knead Cast-Iron Crisp-Top Dinner Rolls. They were absolutely fantastic, but I was curious to see if a whole wheat or seeded (or both) variety would work as well and turns out, it did. I made them in the same cast iron braiser that I made the others, and the tops came up nice and crispy, the flavor is also great. Overall, definitely a repeatable recipe, though in all honestly, I did like the White Flour ones better. These are a recipe to add to the rotation for sure!
Ingredients
1 1/2 cups King Arthur bread flour
1 cup King Arthur whole wheat flour
1/2 cup King Arthur Harvest Grains blend
1 teaspoon instant or rapid-rise yeast
1 1/2 cups water, room temperature
4 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons table salt
Vegetable oil spray
1/4 cup mixed seeds (I used poppy seeds, sesame seeds, flax seeds, cracked barley, sunflower seeds and pumpkin seeds (pepitas)
Directions
For the dough: Whisk flours and yeast together in medium bowl. Add room-temperature water and oil and stir with wooden spoon until shaggy mass forms and no dry flour remains. Cover bowl with plastic wrap and let sit for 10 minutes.
Sprinkle salt over dough and add two tablespoons of the olive oil and mix until fully incorporated. Cover bowl with plastic and let dough rest for 20 minutes. Using your wet hands, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 4 more times (total of 6 turns, each after 20-30 minutes). Cover bowl with plastic and let dough rest for 20 minutes. Repeat folding technique, turning bowl each time, until dough tightens slightly, 3 to 6 turns total. Cover bowl with plastic and refrigerate for at least 12 hours or up to 24 hours.
Heat oven and as large of a cast iron pot that you have (you might have to do this in two batches; I can fit 9 rolls in my 12×12 inch square braiser, but if you are using a 6 quart Dutch oven, you might have to do 2 sets of 4 rolls) to 450F.
In the meantime, take dough from the refrigerator, divide to 8 or 9 portions and create taunt balls, with the seam facing bottom. Let rise on piece of floured parchment paper, covered with a piece of plastic wrapped sprayed with vegetable oil spray.
Once oven and pot have come up to temperature, carefully transfer the rolls to the pot on the piece of parchment. This can be a bit of a juggling act. Slash each roll across the top with a sharp knife or lame. brush with the remaining olive oil and sprinkle on the seed mixture.
Bake with the cover on for 20-25 minutes. Remove lid and bake for 15 minutes more, until the rolls are golden brown and crusty. Let cool to room temperature before slicing. Best if served the same day.
