Prep: 25 min.
Proofing/Resting: 1 hour, and overnight
Dividing/Rolling/Final Proof: 1 hour, 45 minutes
Cook Time: 1 hour (15 minutes x 4 trays)
Total: About 4 hours over two days.
- Mixing bowls
- Rolling pin
- Pastry brush
- Small sauce pot
- 4 13”x18” sheet pans
- Wire resting rack
- 3 Cups (300g, 10.6oz) Kernza Flour
- 3 Cups (420g, 14.8oz.) all purpose flour
- ½ Cup (105g, 3.7oz.) sugar
- 2 Sticks (1 Cup) unsalted butter
- 2 Cups (480g, 17oz.) room temperature water
- 2 Tsp (11.25g, 0.4oz.) salt
- 1 Packet (2 ¼ Tsp, 7g, 0.25oz.) dry yeast
I have eaten these rolls nearly every Thanksgiving for as long as I can remember. They are near and dear to my heart, as I copied the recipe straight from my late grandmother’s handwritten notecard. Though she used solely all purpose flour, the addition of Kernza works incredibly well. Unsurprisingly, they are quite famous in our family, and will no doubt be a hit amongst yours should you decide to give them a try!
- Heat one cup of water, 1 stick of butter, and the salt together in a sauce pot until the butter has completely melted. Remove from heat.
- Add the yeast packet to the remaining cup of water (which should be at room temperature or cooler), and stir until well incorporated.
- Combine both flours and the sugar in a large mixing bowl. Whisk to combine.
- Combine the yeasted water, and the warm buttered water. Whisk until somewhat homogenous.
- Add the water to the flour mixture.
- With a spatula, begin to combine the water and flour into a dough.
- Once everything is combined, continue mixing gently until the dough can hold one shape, but is not strong. About thirty seconds.
- Do not knead. Less is more here.
- Turn the dough ball out into a separate greased (butter, pam, etc.) bowl, cover with plastic wrap, and let sit at room temperature for one hour, or until the dough has risen at least fifty percent.
- Once time is up, move the bowl to the fridge, and allow it to chill overnight.
- The following day, remove the dough from the fridge, and separate it into four portions. Keep one section out, and place the other three back into the fridge.
- Melt one stick of butter.
- Shape the dough portion into a circle with your hands.
- Lightly flour your rolling surface, the top of the dough portion, and your rolling pin with all purpose flour.
- Roll the dough into a circle until its diameter is roughly eleven to twelve inches.
- Brush the entire surface with the melted butter.
- Cut the dough into twelve triangles.
- Starting from the wide end, roll each triangle up until the tip just peaks out from underneath.
- Gently bend the ends inward to form a crescent shape.
- Repeat this process with the rest of the triangles, and place each of them on a greased or parchment lined baking sheet.
- Cover the rolls with a clean kitchen towel, and set a timer for one and a half hours, or note the time.
- Roll out, butter, cut, and roll up the remaining three portions of dough.
- Once an hour and a half has passed, preheat your oven to 375 degrees.
- When up to temperature, insert the first tray on the middle rack, and set the timer for 15 minutes.
- When time is up, remove the tray, brush each roll with melted butter, and move them to a wire resting rack.
- We like to sprinkle a little extra salt on top as well, but that’s your call.
- Repeat this process for the remaining three trays; as long as the oven is up to temp, they can go right in one after another.
- Enjoy warm. Or, allow to cool completely, and store in an airtight container or bag.