I think their uniformity might have something to do with the extra step of letting the rolls rest for a whole hour in the pre-formed round before creating the final long shape. Then a longish rest when shaped. Either way, I am pleased!
They are light enough for sandwiches, but have some rye and whole wheat in them for health and heartiness. And they make excellent little subs for lunches!
|These buns have been YeastSpotted!|
adapted from Bernard Clayton's New Complete Book of Breads
5 cups AP flour
1 cup whole rye flour
1 cup whole wheat flour
2 pkgs instant yeast
2½ cups warm water
1 Tbsp salt
Combine in a stand mixer, adding just enough extra warm water to make a smooth but firm dough that clears the bowl when mixed for a few minutes with the dough hook.
Form into a ball, place in a lightly greased bowl, turn to coat, and cover. Let rest 1½ hours.
Punch down dough to deflate. Divide dough into 12 equal pieces and form into balls. Let rise, covered with a tea towel, 1 hour.
Form each ball into a cigar shape and place on a silpat-lined half sheet pan.
Cover and let rise 1 hour.
Preheat oven to 450°F
Spray buns with water and slash the tops lengthwise.
Let bake about 20 minutes, rotating the pan halfway through.
Let cool on racks.
|I had to include this picture. It has nothing to do with bread but is too cute to miss!|