Whole Wheat Dinner Rolls

Whole Wheat Yeast Bread Baking Series:
Part I – Why Me and Why You
Part II – Ingredients
Part III – Technique
Part IV – Recipes

Whole Wheat Dinner Rolls

The following is for a stand mixer, but I’ve had great success using the dough setting on my bread machine as well. My roll dough is so sticky, I can’t imagine kneading by hand but perhaps if you used a wooden spoon you could come close?

Add and let sit until until dissolved:
1 1/4 c. warm water
1 1/2 tsp yeast

Add and mix with the paddle for a few minutes:
3 TBS honey
3 TBS oil
1/2 tsp. dough conditioner
1 1/2 c. whole wheat flour
2 TBS gluten
3/4 tsp salt

Switch to the dough hook and add:
1 1/2 c. whole wheat flour

Add by TBS additional flour if needed. When all the flour is added, mix for 5 minutes more at level 3. It will be sticky, but prefer to stick to itself than to the sides of the bowl. It’s ok to have it stick to the very bottom, but it should clean the sides mostly.

Cover and let rise until doubled. About 45 minutes.

With oiled hands, form 12 large rolls and put in a greased 9×13 glass pan.

Preheat to 375. Let rolls rise covered for a half hour or so (eyeball them to see that they start to squish together).

Bake uncovered for 20-25 minutes until browned.

This photo makes them look darker than they were, but the key is to look through the side of the glass pan to see the roll sides are starting to brown a bit.

If they are on the doughy side, leave in pan to cool. If they are perfectly done, take them out of the pan immediately, but refrain from separating until they’re no longer piping hot. Keep covered with a towel, then store in plastic tub when completely cool.

Sometimes the dough is TOO sticky or I am too lazy to make smooth balls and they don’t look quite as pretty. It’s sad, but the feeling passes when you taste them. Still yummy. πŸ™‚

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About beanland

Scott is a family practice doctor and Anne is a full-time mother and teacher to three beautiful girls and one boy.
This entry was posted in Healthy Eating, Recipes, Whole Wheat Baking. Bookmark the permalink.

7 Responses to Whole Wheat Dinner Rolls

  1. lisa (lost pezhead) says:

    best wheat rolls i’ve had!

    Like

  2. debbie rose says:

    Anne- these rolls were wonderful! I was in a hurry and didn’t let them rise as much as I should have, but they were still fabulous! We’ll be fighting over the extras for lunch today. πŸ˜‰

    Like

  3. beanland says:

    I should hope you liked them! They’re pretty much your rolls with a little tweaking for our tastes. πŸ™‚

    Like

  4. Liz says:

    I refer back to this blog post all the time to make my ww cinnamon rolls. Love this recipe! πŸ™‚

    Like

  5. Andrew says:

    Hi,

    Just a couple of quick questions.

    Wondering why you add the the dough conditioner ? Does it make a difference and what’s in it ?

    Similar with the gluten. I haven’t seen these before and just wondering why you add them.

    Last question, how many millilitres in your tablespoons ? (Yes, I’m from Australia and we have a different size.)

    cheers

    Andrew

    Like

  6. beanland says:

    Hi Andrew,

    An explanation on gluten and dough conditioner is here: Ingredients explanation.

    I use the gluten for a chewier roll, and the dough conditioner helps with a fluffy texture (no heaviness here.)

    Google says a tablespoon is 14.7867648 mL . I hope that helps! πŸ™‚

    -Anne

    Like

  7. Stephanie Mitchell says:

    Thanks for the recipe, I can’t wait to try them!

    Like

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