In a stand mixer equipped with the hook attachment, add unbleached and whole wheat flour, yeast, sugar
and 1 tbsp of olive oil. Stir to combine.
Add salt to mixture, and drizzle in 1/2 cup of water while on medium speed.
Add chorizo and scapes, then continue to drizzle in water until the dough is pliable and separates from the
sides of the mixing bowl.
Dust a little bit of unbleached flour on a flat work surface and knead dough for a minute, or until it is no
Transfer dough to a bowl. Add 1 tsp of olive oil and turn dough in bowl until it is evenly covered with oil.
Cover bowl with a towel and set aside in a warm place for 20 minutes to rise.
Remove fist-sized pieces of dough from the bowl and shape into a dome. Add to non-stick baking sheet and
repeat with remaining dough.
Preheat oven to 425 F.
Bake rolls for 15 minutes or until golden and crisp on the outside. Enjoy warm.