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Puzzled about this recipe. If you have made it as written and gotten three 12-inch long, 2-inch in diameter pieces of dough, please share what magic you used. Yes, it is exceedingly possible that I didn't understand the recipe. However, we very much enjoyed the result and I will definitely continue to make it.
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Instructions
***PLEASE NOTE***
A Foodgeeks member shared that this recipe may not make the three ropes of dough as indicated below. If you find that you run out of dough, try making two ropes.
Sprinkle yeast on milk, add sugar. stir, and allow to foam. Mix flours with salt, butter, and egg. Add enough water and yeast mixture to knead into a ball.
Place in lightly oiled bowl, turn once, cover with plastic wrap, and allow to rise 1 hour. (It will not rise as much as wheat dough).
Butter a baking sheet and dust with cornmeal. Knead dough lightly on floured board. Divide into thirds, making ropes 12 inches long and about 2 inches thick. Place ropes on baking sheet 3 inches apart.
With a sharp knife make diagonal cuts 1 1/2 inches apart without quite cutting through (making about 8 rolls each). Brush with oil, cover with plastic wrap, and allow to rise about 1 hour. Bake in preheated 350°F. oven about 30 minutes, brushing again with oil after 20 minutes. If desired, sprinkle tops with coarse salt.
Serve warm. Makes 24 small rolls.
Author's Comments
These hearty rolls with a light nutty flavor are excellent served warm with roasts. Be sure to use fresh stone-ground buckwheat flour; old flour has a bitter taste.
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