WHITE-WHEAT ROLLS

2 cups unbleached all-purpose flour
2 cups whole white-wheat flour
1 teaspoon active dry yeast
1 3/4 cups plus 2 tablespoons warm water (105-115 degrees F)
2 1/4 teaspoons salt

In a large mixing bowl, combine flours and yeast; add water. With a wooden spoon mix dough just until well combined. Cover dough and let rest for 10 to 20 minutes.

Knead the salt into the dough. Turn it out of the bowl onto a lightly floured surface. Knead dough, adding as little additional flour as possible (about 2 tablespoons), until it is smooth and strong, 5 to 10 minutes.

Place dough in a container at least 3 times its size and cover it with plastic wrap. Let it ferment in a warm place until about doubled in size but not to the point of collapsing, about 2 hours.

Turn dough out onto lightly floured surface. Lightly coat the dough with flour. Cut into 18 pieces. Round the pieces into smooth balls and place them on two parchment-lined baking sheets. Let the rolls proof from 1 to 1 1/2 hours until double in size. Slash or snip the tops of the rolls, if desired.

WHEN READY TO BAKE:
Preheat oven to 450 degrees F.

Bake until the rolls are golden. After 10 minutes, rotate baking sheets and switch positions from top and bottom racks. Bake until rolls are dark brown all around, about 5 minutes more. Let cool on a rack.

Makes 18 rolls
SOURCE: Artisan Baking Across America by Maggie Glezer