These rolls use whole white wheat flour, which is a little milder than red wheat, and it gives the rolls a nice flavor. You could also use red wheat flour in this, but you would only want to use 1/2 cup of wheat flour in that case (and 5 1/2 cups of bread flour).
This recipe also makes about 16 large rolls, and you could make them smaller to yield more.
3 cups whole white wheat bread flour
3 cups bread flour
1 1/2 tablespoons yeast
1 tablespoon sea salt
1 tablespoon sugar
3 cups warm water
Start by mixing your warm water, yeast, sugar, and salt in a bowl. Let the yeast and water sit for 5 minutes or so to allow the yeast to start working (the sugar will also help).
Next, add your flour, one cup at a time, until the dough starts to come together. If you have a stand mixer with a bread hook, it’ll make the kneading a little easier. Otherwise, turn the dough out onto a work surface, and knead in as much of the remaining flour as is needed. The dough should be slightly sticky, and not too dry.
Knead the dough for approximately 20 minutes, then set it aside in a covered bowl to rise for about 1 hour (or until it has about doubled in size).
Once the dough has risen, divide into equal portions (essentially keep dividing until you get even roll-sized portions). Next, flatten and shape one of your portions into a rough rectangle on your work surface. You’re essentially going to be rolling the dough in on itself, lengthwise, and making little baguettes or batards.
Start by folding the top edge to the middle of the dough (where a line would bisect it) and push it down firmly. Repeat the process for the bottom edge, then repeat the process for the top edge 2 to 3 more times. Finally, roll the top edge so that it meets the bottom edge of the dough and press it firmly to seal it. You’ll also want to check the seam and close any openings that you might see by pinching the seam together.
Once this is done, you’ll be left with a rough cylinder. When you have the length and shape that you’re looking for, set the roll on a baking sheet, lined with parchment paper (or a pan sprinkled with corn meal). Repeat this process for the remaining rolls, then allow them to rise for 20-30 minutes.
When your rolls are ready, dust them with flour, then make a slit along the top of each one. Next, bake them in a preheated oven at 425 degrees for 20-25 minutes, depending on the thickness of your loaves.
It’s also a good idea to spray a bit of water in your oven when you insert your rolls.
When the rolls are done, let them cool for 5-10 minutes or so, and they’re great served warm.