Resuming my 'Work'

Hi all, I just got back yesterday morning. How was your weekend? Mine was simple, since the main reason for going to Ipoh was to visit my in-laws. Our itinerary for the past 3 days were:

Breakfast at 9am, then go mall-shopping,
Lunch at 1pm, followed by rest at home,
Dinner at 7pm, then TV for the night

So it's basically minimal walking(had a car there), moderate eating(the BIG question everyday for 3 times was “Where do we go for breakfast/lunch/dinner?”), plus maximum sitting(down). No baking and no internet. So guess what I did once I reached home? Surfing(the net) and baking these.

One of my KC pals said I can’t stay away from my oven for too long. She’s so right, I’m addicted to baking and was itching to get my trusty oven working again. These rolls are nothing new, it's from a country wholemeal bread recipe I made some time back. I just coated two rolls with oats and the other two were used for my 'slashing' practice as I can't seem to get a decent-looking slash for my previous attempts. This time the slits opened up quite nicely. But I can't be sure if it's because I oiled the razor slightly or it is due to the dough itself (it was not as wet as my previous doughs).

PS: I think one day you all are going to be bored to tears with my posts on breads. Hopefully that day wouldn't come so soon.

Recipe for Country Wholewheat Rolls

Ingredients for sponge
125g bread flour
125g water
8g dry yeast
4g honey

1)Add honey to 3 tbsp of the 125g water , stir to dissolve. Then add in yeast and wait for 5 mins to become frothy. Stir well
2) Mix the yeast mixture with the remaining ingredients and mix to form a sticky(but not wet)dough. There’s no need to knead too much, just ensure the sponge is smooth.
3) Cover and ferment for 1 hour. It should at least triple in size.

Ingredients for main dough
100g bread flour
150g wholemeal flour
110g water
20g sugar
1¼ tsp salt
10g melted butter or canola oil

Egg white for glazing
Wholemeal flour or rolled oats for coating

1)After one hour, give the sponge a gentle stir to release some air.
2)Add in the ingredients for the main dough and knead into a smooth and elastic dough.
3)Round the dough, cover and let rise for 45 mins until double in size.
4)Punch down the dough and into the desired size and shape*.
5)Brush the surface with egg white and coat with wholemeal flour or rolled oats.
6)Place on a lined baking tray, cover with plastic wrap and prove for 30 minutes until double in size.
7)Bake in preheated 190C oven for about 25 mins or until cooked

*For shaping:
The original recipe called for dividing into 2 large boules (balls). This time I made four rolls. Just shape into your desired size/shape but just note that the baking times will differ slightly.