Last week I posted a recipe for homemade hamburger buns, and today I’m sharing with you a new recipe I found for whole wheat dinner rolls! I promise I actually do NOT make or eat bread as often as it may seem, but this past weekend was Easter and I wanted fresh bread for everyone to enjoy rather than store bought. Enter: the softest, fluffiest whole wheat rolls I’ve ever had!
Whole wheat bread can sometimes be dense and dry. The crumb on these rolls, however, is light as air and insanely soft. They are ever-so-slightly nutty in flavor from the whole wheat, but nobody seemed to mind. Beware: these are highly addicting especially when warm out of the oven! They are also fabulous when served with a light drizzle of honey. It plays off the small amount of honey in the dough just perfectly. I have made whole wheat dinner rolls before and found them to be too sweet. The honey is barely detectable and overall these rolls are not sweet, making them a true dinner roll!
My next baking challenge will be figuring out a way to make bread with much less butter/oil. Believe it or not, this recipe does not contain as much as some others I have seen! Please know these are an indulgence and not exactly healthy, but they are a healthy alternative to store bought white bread. After all, each roll only has 143 calories!
Soft 100% Whole Wheat Dinner Rolls
- 2 tbsp active dry yeast (2 packets)
- 1/2 cup warm water
- 1/2 cup butter, softened
- 1/4 cup honey
- 3 eggs
- 1 cup buttermilk or milk
- 4 1/2-5 cups of whole wheat flour (I only used 4 1/4 cups. I used King Arthur Whole Wheat Flour.)
- 1 1/2 tsp salt
1). Dissolve the active dry yeast in the warm water.
2). In the bottom of a stand mixer fitted with the paddle attachment, combine the butter and honey until well blended.
3). Add the eggs, one at a time. Add the buttermilk/milk and yeast mixer.
4). Switch to a dough hook. Add in the salt and flour, a little at a time, until well combined. Knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour if needed.
5). Cover the bowl with a kitchen towel and allow dough to rise for 1 hour.
6). Turn out onto a floured surface (I used a kitchen towel with just a tiny bit of flour on it) and knead 2 or 3 times. Form the dough into a large rectangle. Cut 24 even slices and place onto a baking dish.
7). Allow rolls to rise for an additional 45 minutes before preheating the oven to 350F. Bake for 20-25 minutes or until golden brown. Enjoy!
Nutritional Information per Roll: Calories: 143 Fat: 5g Carbs: 21g Protein: 4g Sugar: 3g Sodium: 41mg
Recipe adapted from: http://www.anoregoncottage.com/2009/11/soft-100-whole-wheat-dinner-rolls/