Fresh Milled Flour Rolls - 6 Basic Ingredients
Make the softest, fluffiest fresh milled flour dinner rolls using just 6 simple ingredients—no lecithin, no dough enhancers, nothing to order! These rolls are tender, buttery, and perfect for any meal. I’ll show you how to autolyse, how much flour to add, how to knead to windowpane, how to shape, and how to bake for perfect results every time. Every step is shown in this baking tutorial for beginners to have success!
Robyn's Fresh Milled Flour Rolls
Ingredients
- 1 cup (240 g) warm water
- 1 cup (240 g) warm milk
- 1/3 cup (75 g) melted butter
- 1/3 cup (113 g) honey
- 2 large eggs
- 2 teaspoons (12 g) salt
- 750 g fresh milled flour (hard white wheat or any blend), plus 50–100 g extra after autolyse if needed
- 1 tablespoon (9–10 g) instant yeast
Instructions
1. Mix and Autolyse
1. Add the warm water, warm milk, melted butter, honey, eggs, salt, and 750 g fresh milled flour to your mixing bowl.
2. Mix for 1 minute just until combined.
3. Cover and let the dough autolyse for 15 minutes up to 3 hours. I prefer 45 minutes.
2. Add Yeast and Knead
1. Add the instant yeast.
2. Turn on the mixer and check the dough consistency.
3. Add 50–100 g more flour if needed. The dough should form a soft ball that is slightly tacky but not sticky or dry.
4. Knead on speed 2 for 10–12 minutes or until you reach windowpane.
3. First Rise
1. Cover and let the dough rise for about 1 hour or until puffy and expanded.
4. Shape the Rolls
1. Punch down the dough.
2. Divide into rolls.
o A 9×13 pan fits 12 rolls.
o A 12-inch cast iron skillet fits 16 rolls.
3. Let the rolls rise for 45 minutes to 1 hour.
5. Bake
1. Preheat your oven to 350°F (177°C).
2. Bake the rolls for 20–23 minutes or until golden.
3. Brush the hot rolls with melted butter.
4. Serve warm and enjoy!
*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!
Used in this recipe:
Lodge 9x13 Cast Iron Casserole
Nutrimill Wheat Grinder (Use code ROBYNONTHEFARM to save $20!)
Bosch Universal Plus Mixer (Use code ROBYNONTHEFARM to save $20!)
Baker's Bundle with Bench Scrape (Dough Cutter)
5 Gallon Buckets for Wheat Berry Storage
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Robyn's handmade beeswax bread bags, sourdough starter, spurtles, and more! https://robynonthefarm.com/collections/all
Where I get get bulk flours and grains! (Take 15% OFF your first order of $100 or more with code NEW15) I love their hard winter white wheat for this recipe!
🫙 My favorite tool for long-term food storage and self-reliance — the Harvest Right Freeze Dryer (yes, the same one I use for my sourdough starters!)
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