- 1 cup cracked wheat or 9-grain cracked cereal
- 1 cup water
- 6 cups all-purpose flour
- 2 cups water
- ½ cup coconut sugar
- ¼ cup Ahuacatlan avocado oil
- 1 tablespoon salt
- 1 teaspoon instant yeast
- Additional Ahuacatlan Avocado Oil (for drizzling over rolls)
In a medium microwave-safe bowl, combine the cracked wheat or 9-grain cracked cereal with 1 cup of water. Heat for 1 minute, just to get water hot. Set aside and allow to absorb water 5 minutes.
In a large 6-quart bowl, combine the flour, 2 cups water, coconut sugar, avocado oil, salt, yeast and soaked cracked wheat. Stir everything together until there are no dry/floury patches showing. Place the dough in a large food-safe storage bucket, or large (at least 6-quart) bowl. Let the dough rise, covered, for one to two hours at room temperature.
Cover the bowl or bucket securely, and refrigerate the dough for at least two hours, or for up to seven days. The longer you keep it in the fridge, the tangier it’ll get; if you chill it for seven days, it’ll taste like sourdough.
When you’re ready to make rolls, take the dough out of the fridge. Divide dough into 24 rolls and place on a greased baking sheet. Let the rolls rise uncovered, about an hour (or longer if the house is cool).
Lightly oil the tops of the rolls with additional Avocado oil using a pastry brush. Preheat oven to 400°F and bake the rolls 20-25 minutes until they are golden brown.