Whole-Grain Rolls

• 2 3/4 cups stone-ground whole-wheat flour
• 1 teaspoon salt
• 1 packet quick-rise yeast
• 1/3 cup olive oil
• 3/4 cup plus 2 tablespoons water

1. Combine the flour, salt, and yeast in a food processor.
2. Turn the machine on and process for 1 minute to blend.
3. With the machine running, add the olive oil through the feed tube, then slowly add water just until a dough ball forms.
4. (You may not need to use the full amount.)
5. Continue to process for 30 seconds more to knead.
6. Transfer the dough ball to a large, lightly greased bowl, cover with plastic wrap, and set aside until doubled in size, about 1 hour.
7. Divide the dough into 8 equal pieces and form each into a ball.
8. Place about 2 inches apart on a nonstick baking sheet.
9. Cover loosely and set aside for about 45 minutes, until doubled.
10. Preheat the oven to 400 degrees.
11. Brush the top of each roll with olive oil and bake until browned and crusty, about 20 minutes.

stoneground, salt, yeast, olive oil, water

Taken from www.epicurious.com/recipes/food/views/whole-grain-rolls-391620 (may not work)