Gluten Rolls
Ingredients
- 2 cups whole wheat flour
- 2 cups medium gluten flour
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1 tbsp bakers yeast dissolved in 2/5 cups of hot water (100-110 F)
Instructions
- Using a pair of chopsticks or a fork, in a large bowl, combine the whole wheat and medium gluten flour with the brown sugar and salt. Mix well and make a big hole in the center of the flour mixture.
- Slowly pour the yeast/water mixture into the hole. Use chopsticks to mix the yeast into ⅔ of the flour mixture, to make dough. Cover the dough with a lid or wet towel and wait for it to double in size (about 45 minutes).
- Knead in the rest of the flour until the dough is smooth. Cover the dough again with a lid or wet towel. Wait for it to double in size (another 45 minutes). Shape the dough into rolls.
Notes
These gluten balls can be prepared in advance and used in the braised bamboo shoots recipe and others in the Wok Wisely cookbook. Store them in the refrigerator if you don't plan to cook them right away, otherwise the dough may continue to rise.
Tip: It is not necessary to deep-fry the rolls. If cooked directly in a pan, it will save time, and they will still be tasty and be easier to digest.