Recipe information
Yield
makes about 2 dozen 3 1/2-inch rolls
Ingredients
Sponge Starter
Rolls
Preparation
Step 1
TO MAKE THE SPONGE: In a large bowl, whisk together the yeast, water, honey, 1 cup whole wheat flour, and 1 cup all-purpose flour. Set aside in a warm draft-free spot until it foams and increases in volume, about 30 minutes.
Step 2
TO MAKE THE ROLLS: Grease 2 half-sheet (13 by 18-inch) pans with butter or cooking spray. Stir the 3 beaten eggs, oats, wheat germ, melted butter, cracked wheat, and salt into the sponge. Add the flour, 1/2 cup at a time, and work the dough with your hands until it becomes less sticky. Sprinkle a work surface with a few tablespoons of flour. Transfer the dough to the work surface and knead until it becomes smooth and elastic, about 5 minutes. (Or knead in a heavy-duty electric mixer fitted with a dough hook on medium speed, 2 to 3 minutes.)
Step 3
Lightly grease a large bowl with butter or cooking spray and place the dough in the prepared bowl. Cover it with a tea towel and let it rise in a warm, draft-free spot until it doubles in bulk, about 1 1/2 hours. Punch down to deflate. Shape into 3-ounce rounds, about the size of golf balls, and place on the prepared pans. Set in a warm, draft-free spot until they rise and resemble marshmallows in texture, 30 to 40 minutes.
Step 4
Preheat the oven to 375°F. In a small bowl, lightly beat the 2 remaining eggs and 2 tablespoons water. Just before baking, with a pastry brush, lightly coat the tops of the rolls with the egg wash. Sprinkle with a pinch of oatmeal or wheat germ. Bake until the rolls are golden brown on the top and bottom, 40 to 50 minutes. Serve warm or at room temperature.
Do It Early
Step 5
The tuna can be made in advance and refrigerated for up to 3 days. The dough for the rolls can be made through the first rising, covered, and refrigerated for up to 3 days. On baking day, remove the dough from the fridge, divide it into 3-ounce balls, let it rise a final time, and bake according to recipe directions.
