Rosemary and Thyme Spent Grain Flour Dinner Rolls

Day one: Dry wet grain my placing it in large rimmed cookie sheet in a 200 F oven with door ajar. Allow it to dry for 6-8 hours depending on grain. You can also let it dry overnight in the oven with heat off.

Day two: In a food processor or coffee grinder, grind up dry grain until it resembles flour. Note: This recipe calls for 1 cup spent grain flour, however if you can not get spent grain, 1 cup of a blend of barley and whole wheat flour can be substituted.

In a saucepan heat milk with butter until scalded, just before the boiling point when small bubbles form at the edge. Remove from heat and set aside to cool.

In a large bowl add flours, salt, and yeast. Set aside.

Once milk is cooled to warm, not cold, add honey or sugar (I use honey), egg and herbs. Mix to combine. Then mix the egg mixture into the flour mixture and knead until smooth and elastic. (For the kneading part I often use the bread maker on dough setting.)

Cut dough into 12 parts and roll each into a ball. Place rolls on a cookie sheet and allow to rise for 1 hour.

Heat oven to 350 F. Once rolls have finished rising, put pan into the oven and bake for 20 minutes or until golden brown.