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Shar's Whole Wheat Feather Light Dough

  • 7 cups freshly ground whole wheat flour (more will be needed)
  • ½ cup potato flour
  • ½ cup powdered buttermilk
  • 3 cups high gluten flour or 2/3 cup vital wheat gluten
  • 5 tbsp. Saf instant yeast
  • 4 tbsp. Dough enhancer
  • 6 cups warm water (approx. 115°)
  • 1 cup canola oil
  • 2/3 cup honey
  • 5 beaten eggs
  • 2 tbsp. Sea salt
In bosch with dough hook: 7 cups freshly ground whole wheat flour, ½ cup potato flour, ½ cup powdered buttermilk, 3 cups high gluten flour or 2/3 cup vital wheat gluten, 5 tbsp. Saf instant yeast, 4 tbsp. Dough enhancer

Mix all the ingredients together thoroughly for approx. 1 minute to keep the powdered milk from forming lumps.

Add: 6 cups warm water (approx. 115°), 1 cup canola oil, 2/3 cup honey

Mix again for several minutes. Cover and allow to sponge for 10 to 15 minutes.

Add: 5 beaten eggs, 2 tbsp. Sea salt

Continue to add fresh ground whole wheat flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. The dough should be sticky. Knead for about 5 minutes or until the gluten is developed.

Form dinner rolls and place on a parchment lined cookie sheet. Let rise until double in size and fill the pan. Bake at 350° for 15 to 20 minutes, or until golden brown.

This dough makes great dinner rolls, cinnamon rolls or any recipe that calls for soft dough.

Cinnamon rolls bake at 350° for 20 minutes.
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