Source: My Kitchen Addiction
Homemade Steak Rolls
(Adapted from King Arthur Flour Whole Grain Baking Cookbook – Makes about 8 large steak rolls)
1 cup water
1/4 cup orange juice
1/4 cup canola oil
3 tablespoons honey
1/2 cup buttermilk
2 1/2 teaspoons yeast
1 1/2 teaspoons salt
1 1/2 cups bread flour
3 1/2 – 4 cups white whole wheat flour
1 teaspoon water
Sesame seeds (optional)
In a large mixing bowl, whisk together the water, orange juice, canola oil, honey, buttermilk, yeast, and salt until the mixture is smooth. Use a wooden spoon to mix in the bread flour, beating to develop the gluten. Gradually add in the whole wheat flour, mixing with the spoon until the dough forms a ball and pulls away from the sides of the bowl.
Knead the dough by hand for about 5 minutes, adding just enough of the whole wheat flour to form a smooth and semi-soft dough that doesn’t stick to your hands. Shape the dough into a ball and transfer to a lightly greased bowl. Cover with a damp kitchen towel, and let the dough rise until it has just about doubled in volume (about 1 1/2 – 2 hours).
Lightly grease a baking sheet, or cover with a silicon mat. Set aside.
Punch down the dough and divide it up into 8 equal portions. Shape each roll by flattening the dough into a rectangle and then rolling it into a long, skinny roll. Place the rolls on the prepared baking sheet and score lengthwise with a sharp knife. Cover with the damp kitchen towel and allow the rolls to rise again for about 1 1/2 hours.
Towards the end of the second rise, preheat the oven to 350°F. Beat the egg with the teaspoon of water to create an egg wash. Brush the tops of the rolls with the egg wash, and sprinkle with sesame seeds. Bake for about 25 – 30 minutes. Cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.