Here is another Maggie Glezer recipe from Country Home.
WHITE-WHEAT ROLLS
"Author Maggie Glezer developed this recipe with whole white-wheat flour--a
new wheat variety that is sweeter and lighter in color than traditional
whole what flour." Country Home, March/April 2001
2 cups unbleached all-purposes flour
2 cups whole white-wheat flour*
1 tsp. Active dry yeast
1-3/4 cups plus 2 Tbsp. Warm water 105-115F
2-1/4 tsp salt
In a large mixing bowl combine flours and yeast; add water. With a wooden
spoon mix dough just until well combined. Cover dough and let rest for 10
to 20 minutes.
Knead the salt into the dough. Turn it out of the bowl onto a lightly
floured surface. Knead dough, adding as little additional flour as possible
(about 2 tablespoons) until it is smooth and strong, 5-10 minutes.
Place dough in a container at least 3 times its size and cover it with
plastic wrap. Let it ferment in a warm place until about doubled in size
but not to the point of collapsing, about 2 hours.
Turn dough out onto lightly floured surface. Lightly coat the dough with
flour. Cut into 18 pieces. Round the pieces into smooth balls and place
them on 2 parchment-lined baking sheets. Let the rolls proof for 1 to 1-1/2
hours until double.
Slash or snip the tops of the rolls, if desired. Bake in a 450F oven until
the rolls are golden. After 10 minutes, rotate baking sheets and switch
positions from top and bottom racks. Bake until rolls are dark brown all
around, about 5 minutes more. Let cool on a rack.
Makes 18 rolls
_____________
*If your store isn't carrying the newer white-wheat flour yet, you can
order it on-line through The Baker's Catalogue, www.kingarthurflour.com or
by calling 1-800/827-6836. Cost is $3.15 for a 5 pound bag (#3311);
shipping is extra.
Source: Maggie Glezer from Artisan Baking Across America, and reproduced in
Country Home, March/April 2001:168