Cast-Iron Baked Whole-Wheat Rolls
- 1/2 cup almond milk (or cashew milk)
- 1/4 cup water
- 2 tbsp coconut oil (or sunflower seed oil)
- 2 cups whole-wheat flour
- 1/2 tsp himalayan sea salt
- 1 packet Red Star Active Yeast [no sorbitan monostearate!]
- 2 tbsp fine cane sugar
Heat 9-inch cast-iron skillet on very low heat. Melt coconut oil. Add almond milk and water to pan and warm. Meanwhile, mix yeast, sugar, salt and 2/3 cup flour in a mixing bowl. Mix well the wet ingredients into dry ingredients, adding 1/3 cup flour in increments. Knead dough on floured surface. Let rest.
While dough is resting, dry skillet with paper towel and coat with 1 tbsp coconut oil. Set oven to Warm. Divide dough and roll into five balls. Place balls in skillet. Brush tops with coconut oil. Drape damp towel over skillet and place in warm oven. Turn oven off. Let dough rise for 30-40 minutes. Remove skillet from oven and preheat to 375 degrees.
Bake for 19 minutes. Remove from skillet and enjoy!