Hearty Cinnamon Rolls

You can absolutely use hard red winter wheat for a sturdier, heartier cinnamon roll. This is for the baker who loves a roll with a bit of pull and a deep, nutty character.

Ingredients:

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
3/4 cup (180ml) whole milk
3 Tablespoons (43g) unsalted butter

Instructions:

Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.

Notes:

Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
Make Ahead Instructions – Freezing: You can freeze the rolls for up to 3 months, and I recommend a few different methods. The first method is to freeze them after shaping, before they rise (before step 5). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking at 375°F (190°C) for around 15 minutes. You can also freeze fully baked rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.

Stegman Family Farms

Test Hard Red Wheat Berries

Regular price: $2.10
Sale price: $2.10
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Wheat Berries:

5 lbs

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FAQs

Not if you treat the dough right! Hard red is a strong grain with high protein, which creates more structure than soft white. To keep them tender, lean into your milk, eggs and butter work to shorten those strong gluten strands, giving you a roll that is substantial and satisfying rather than dry. While soft white is delicate and diner-style, hard red creates an artisan-style cinnamon roll with a much more complex, sophisticated flavor profile.