Gran's Best

Heirlooms & Discoveries

Whole Wheat Dinner Rolls

November 4, 2016 Gran

These soft 100%-whole wheat rolls were adapted from from Jami’s recipe at An Oregon Cottage, where you will find much helpful detail and pictures. Her recipe called for 1/4 cup of honey but that was a little too sweet for us.

With all the delicious butter and honey and eggs, this dough can rise more slowly than expected. If you want it to rise more promptly, make sure the temperature of your ingredients does not chill the dough. For example, it would be a good idea to have your eggs at room temperature.

On the other hand, a slower rise can be useful. You can mix the dough the night before you want to eat the rolls and let the dough rise overnight in a bowl covered with Saran wrap in the refrigerator. If you do this, take the dough out of the refrigerator about an hour before you shape the rolls.

½ cup butter, softened
2 tablespoons honey
3 eggs
1 cup lukewarm buttermilk or milk
1/2 cup water
4 1/2 to 5 cups whole wheat flour
2 1/4 teaspoons rapid-acting or instant dry yeast (1 packet)
1 1/2 teaspoons salt

Dissolve yeast in 1/2 cup of lukewarm water.

Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and the yeast mixture. It’s OK to see lumps of butter floating around.

Add 4 1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed. We’re just trying to lose the extreme stickiness here, not develop gluten. When the dough is still sticking to the bowl but not to a finger, it’s ready to rise.

Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.

Divide into 24 equal pieces, shaping each into a ball and placing in a well-buttered 13 x 9-inch pan with the pieces touching.

Let rise, covered for 1 hour.

Preheat oven to 350 degrees.

Bake for 20-25 minutes until golden brown.  Brush the tops with melted butter. As soon as they are cooled to just warm, pull them out of the pan and pull apart to serve.

You can make these ahead up to a month in advance. Let them cool in the pan, remove them as one piece, separate into 2 sections of 12 rolls and place each section of rolls into a gallon-size freezer bag. Freeze until needed. When ready to serve, take them out in the morning to thaw, then wrap the 12-roll section in aluminum foil and heat in a 325°F oven for 15-20 minutes or until warm.

 

Breads, Recipes, Yeast Breads An Oregon Cottage, whole wheat

About Gran

IMG_3002

 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

This is a personal blog and I don't accept any advertising. There are a few Amazon links for items I use and recommend. As an Amazon Associate I earn from qualifying purchases.

Categories

  • Big Green Egg
  • Breakfast
  • Instant Pot
  • Recipes
    • Appetizers
    • Breads
      • Muffins, Scones, Biscuits & Quick Breads
      • Sourdough Breads
      • Yeast Breads
    • Desserts
      • Brownies and Bars
      • Cakes
      • Candy
      • Cookies
      • Ice Cream
      • Pies
      • Sauces
    • Drinks
    • Mains
      • Meat Main Dishes
      • Seafood Main Dishes
      • Vegan Main Dishes
      • Veggie Main Dishes
    • Miscellaneous
    • Seafood
    • Sides
      • Rice and Grains
      • Salads
    • Soup
    • Vegetables
  • Tex-Mex

Copyright © 2023 · Daily Dish Pro on Genesis Framework · WordPress · Log in