Whole wheat rolls that are light and fluffy and delicious are my weakness. I think I could eat an entire pan of these.
This recipe came from www.anoregoncottage.com. She titled her recipe 100% soft whole wheat dinner rolls. I have certainly made my fair share of dense and heavy whole wheat rolls so I was ready to try something that claimed to be lighter.
I had intended to make them completely out of whole wheat flour but I ran out so I had to use a couple of cups of bread flour as well. They turned out REALLY delicious but I want to try them again with exclusively whole wheat flour.
Whole Wheat Dinner Rolls
- 2 Tb. dry yeast
- 1/2 c. warm water
- 1/2 c. butter, softened
- 1/4 c. honey
- 3 eggs
- 1 cup buttermilk or milk (I used 2 % lactaid milk)
- 4-1/2-5 cups whole wheat flour (I used a combination of whole wheat and white bread flour.)
- 1-1/2 tsp. salt
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 yeast mixture.
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.
Place in a greased 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 buttered 13×9-inch baking dish with the pieces touching.
Let rise, covered for 1 hour.
Preheat oven to 350 degrees.
Bake for 20-25 minutes until golden brown.
Cool on wire rack or cutting board.
I can practically smell these warm rolls through my computer monitor.
Light and fluffy whole wheat rolls - yes, please. I'm going to have to do a whole lot more crunches - but it's totally worth it. These rolls are awesome.