LIGHT WHEAT ROLLS
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
Provided by KATRINA
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
- Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
- Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
WHOLE WHEAT ROLLS
These are a light roll. They contain a large proportion of whole wheat flour, and well as molasses. Good with a pot of stew, or use for roast beef bunwiches.
Provided by Cullinaryjudge
Categories Breads
Time 35m
Yield 18 buns
Number Of Ingredients 9
Steps:
- Stir sugar in warm water in large bowl.
- Sprinkle yeast over top.
- Let stand 10 minutes.
- Stir to dissolve yeast.
- Beat in next 5 ingredients in order given.
- Beat on medium for about 2 minutes until smooth.
- Work in enough whole wheat flour until dough pulls away from sides of bowl.
- Turn out onto floured surface.
- Knead 8 to 10 minutes until smooth and elastic.
- Place in greased bowl, turning once to grease top.
- Cover with clean tea towel.
- Let stand in warm place until doubled in bulk, about 1 1/4 hours.
- Punch dough down.
- Cut off egg-sized pieces.
- Shape into buns.
- Place on greased baking sheet.
- Cover again with tea towel.
- Let rise until doubled, about 45 minutes.
- Bake in 350 oven for 15-20 minutes or until nicely browned.
- Makes 18 buns.
WHOLE WHEAT DINNER ROLLS
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Provided by Susan Reid
Categories Bread Side Bake Thanksgiving Low Fat Vegetarian Low Cal High Fiber Oat Fall Healthy Whole Wheat Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free
Yield Makes 16
Number Of Ingredients 12
Steps:
- Bring 3/4 cup whole milk and 3/4 cup water to simmer in small saucepan. Remove from heat. Add butter; stir until melted. Attach instant-read thermometer to inside of pan; let milk cool until thermometer registers 120°F to 130°F.
- Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl; whisk to blend. Add warm milk mixture. Stir to blend; mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky). Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes. Place dough in buttered bowl; turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
- Butter 13x9x2-inch metal baking pan or small baking sheet. Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces. Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 3/4 to 1 inch apart (rolls will not fill pan). Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.
- Position rack in center of oven and preheat to 350°F. Gently brush rolls with egg-white glaze, then sprinkle generously with oats. Bake dinner rolls until light golden brown, about 28 minutes. Let rolls cool in pan 5 minutes, then pull rolls apart and cool on rack at least 15 minutes.
- A LITTLE AHEAD: Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature. Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.
- FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
- *White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.
SUPER QUICK WHOLE WHEAT BUNS
These are so quick to throw together. I like to make these when I want a yeast roll but don't have the time to wait for it to rise twice. My mom made these when I was growing up and they were very soft. I loved to make peanut butter sandwiches with them. Store in plastic bag or covered container to keep soft.
Provided by Delish
Categories Yeast Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
- Add salt, egg, and flour to yeast mixture and mix well.
- Roll out 3/4 inch thick and cut into 10-12 rounds.
- Place rolls on cookie sheet sprayed with nonstick cooking spray.
- Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.
30 MINUTE WHOLE WHEAT DINNER ROLLS RECIPE
You'll love these light and fluffy homemade 30 Minute Whole Wheat Dinner Rolls - ready in just 30 minutes from start to finish.
Provided by Momma Cyd
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In the bowl of a stand mixer, combine warm water, oil, yeast, and sugar; let rest for 5-10 minutes or until frothy and bubbly (you can also make this recipe without a stand mixer - just use a big bowl, a large wooden spoon, and all your arm strength).
- With a dough hook, mix in salt, egg and 2 cups of wheat flour until combined. Then add remaining flour - 1/2 cup at a time (dough will be sticky). Sometimes I need the full 3 ½ cups, sometimes I need less, and sometimes I need even more.
- Spray your hands with cooking spray and shape the dough into 12 balls.
- After shaped, place on lightly greased cookie sheet and let rest and rise for at least 10 minutes.
- Bake for about 10 minutes or until tops are lightly golden.
Nutrition Facts : Calories 140 kcal, Carbohydrate 29 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 102 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
WHOLE WHEAT DINNER ROLLS
It does my heart good to see everyone at our table—right down to my great-grandchildren—reach eagerly for one of my homemade rolls. These are hearty with whole wheat and rich with old-fashioned goodness, and they bake up to a beautiful golden brown. —Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Time 45m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.
Nutrition Facts : Calories 89 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 111mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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