I tried the 3 day soft roll recipe, but instead of substituting all the white flour, I started with half brown flour. It came out so nice and soft, it's day 2 and still soft, and healthier? I'll let you guys know when I use only brown flour how it comes?
3 day soft brown rolls recipe:
1 1/2 cups lukewarm water1 pck yeast3 tbsp oil2 cups white flour2 1/2 cups brown bread flour3 tbsp brown sugar1 tsp salt
Dissolve yeast in lukewarm water (lukewarm is when you can hold your finger in the water for 10 seconds and it doesn't burn. Don't be impatient for the water to cool, do the test, otherwise the rolls won't rise) for 10 minutes, add oil and stir.Combine the flours, sugar and salt. Slowly add the yeast mixture, till it combines into a soft dough (won't be smooth because of the brown flour)Allow to rise till doubled, then knock down and form preferred shapes.Allow to rise again.Bake at 180 degrees Celsius for 30 minutes. (Original recipe called for 35 minutes but I think the brown flour makes it bake faster.)