Whole-Wheat Sandwich Thins

I love the Arnold's Orowheat Sandwich Thins, but thought that I would attempt making some from scratch.  I figure that they have to be better for us this way!  So, I found a recipe and gave it a shot.  I might experiment a little more with substituting the sugar for honey....but, wanted to give these a try first before I start experimenting.  We are having these with cheeseburgers this evening for dinner.  I'm trying to use some of my baking powers for good...not for evil!  LOL!  These turned out beautifully....a little thicker than a sandwich thin...but, still perfect.  I guess I could have spread them out a little more.


Ingredients:

1 package active dry yeast
2 Tbsp sugar
1/4 cup warm water
2 cups buttermilk (at room temperature)
1/4 cup molasses
2 tsp salt
2 tsp distilled white vinegar
4 1/2 cups whole-wheat flour
1 - 1 1/2 cups all purpose flour plus additional for dusting
 
1.  In a large bowl, dissolve yeast and granulated sugar in warm water.  Let stand until foamy, 5-10 minutes.

 2.  Mix together buttermilk, molasses, salt, and vinegar.  Stir into yeast mixture.  I didn't have buttermilk so I just added 2 Tbsp vinegar to the milk to sour it.

3.  Using dough hook attachment to the mixer, add whole-wheat flour into the yeast mixture, 1/2 cup at a time, until a stiff dough forms.

4.  Add remaining all-purpose flour and allow mixer to knead the dough for 5-10 minutes.  Turn the dough out into a large greased bowl, turning to coat.  Cover loosely with a damp cloth; let rise in a warm place until doubled, about an hour.

Dough before rise:

Dough after rise:

5.  Grease 2 large baking sheets or use silicone mats.  Punch down dough.  On a floured surface, knead dough until smooth and elastic, 1 to 2 minutes.  Using hands, roll dough into a flat rope.  Cut into 16 equal pieces.  Shape each piece into a small, flat roll.

6.  Place rolls, 3 to 4 inches apart, on prepared baking sheets.  Using a fork, prick tops of rolls.  Cover loosely with a towel; let rise in a warm place until almost doubled, about 30 minutes.

7.  Preheat oven to 350 degrees.  Brush roll tops with water and dust with all-purpose flour.

8.  Bake rolls until lightly browned, 30 minutes.  Transfer rolls to a wire rack to cool slightly.  These can be served warm.