WHOLE WHEAT DINNER ROLLS RECIPE
These are hands down the BEST 100% whole wheat dinner rolls! They're light, fluffy and incredibly delicious!
Provided by LifeMadeSimpleTeam
Categories Bread
Time 2h37m
Number Of Ingredients 11
Steps:
- In a small bowl combine the warm water and the yeast. Allow to proof for 5 minutes or until it becomes bubbly and the yeast is dissolved.
- Meanwhile, a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the honey and butter for 30 seconds on medium speed. Add the eggs, one at a time, beating after each addition. Gradually add the warm water/yeast mixture along with the buttermilk and orange juice.
- With mixing speed on low, add the salt, vital wheat gluten and the flour (one cup at a time), mix until a soft and sticky dough forms.
- If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 3 minutes or until the dough becomes elastic (you may need to add a bit of additional flour (part or all of the 1/4 c.) or knead by hand on a lightly floured surface for 3-4 minutes. The dough should be tacky, if you pinch it between your fingers it should stick, but if you roll it in a ball in your hands it shouldn't. Just remember this is a soft dough and you don't want to add too much flour to it.
- Place the dough in a greased bowl, cover with plastic wrap and allow to rise until doubled in size (about 45 minutes).
- Once the dough has doubled, punch it down, turn it onto a clean surface (you may need just a bit of flour to prevent it from sticking) and knead it for 2 minutes. Then let it rest for 5 minutes (I cover mine up again. Cut it into 12 equal pieces. Roll into circles and place into a well-buttered 9x13 pan or ¼ baking sheet (or one lined with parchment paper/a baking mat). Generously butter the tops and sides of each roll. Cover and allow to double (until the rolls touch sides), about 1 hour 15 minutes.
- Place into an oven preheated to 350 degrees. Bake the rolls for 17-20 minutes or until tops are lightly golden brown in color. Just keep an eye on them, they may take a little less or a little more time. Remove from the oven and brush with the remaining butter. Serve immediately!
Nutrition Facts : ServingSize 12 serving, Calories 181 kcal, Carbohydrate 24 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 186 mg, Fiber 3 g, Sugar 4 g
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
HONEY WHEAT ROLLS
I saved this delicious recipe for a light wheat roll in my book of most-liked recipes. They are super easy to make. -Sandy Klocinski, Summerville, South Carolina
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 1 egg, honey, mashed potatoes, butter, salt, whole wheat flour, yeast mixture and 1-1/2 cups all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Turn onto a floured surface; divide into 24 balls. Roll each into a 7-in. rope. Holding one end of rope, loosely wrap dough around, forming a coil. Tuck end under; pinch to seal. Place in muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over rolls. Bake at 400° for 9-11 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 126mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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.
HONEY WHEAT SANDWICH ROLLS
Hearty and tasty country style sandwich rolls. Honey, whole wheat and just a little bit of butter. They freeze well too!
Provided by SEEFREE
Categories Bread 100+ Bread Machine Recipes
Time 2h45m
Yield 14
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
- When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 29.5 g, Cholesterol 23.8 mg, Fat 4.6 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 163.2 mg, Sugar 6.1 g
LIGHT WHEAT BREAD OR ROLLS (ABM)
Very light and good tasting wheat bread that kids love. Another standard on our dinner table. Sometimes I'll make dinner rolls with this recipe. Hope you like it with your meals! Cook time is estimated if you bake in your oven and not in your bread machine. also makes 15 rolls
Provided by LiisaN
Categories Yeast Breads
Time 35m
Yield 1 loaf, 15 serving(s)
Number Of Ingredients 9
Steps:
- Sift flours, salt, sugar and dry milk.
- Add to bread machine with liquids first then flour mixture- yeast should be last.
- Set on light/med setting.
- Often I will set just on dough setting and knead and raise last time to bake in my own oven at 375 degree oven for about 25-30 minutes.
SLOW-RISE, NO-KNEAD SOFT WHITE (OR SOFT LIGHT WHEAT) ROLLS
This is an adaptation of the now-famous slow-rise No-Knead Bread; the difference is that this version makes soft dinner rolls. I have not made this yet but will give it a shot this weekend. You can also use all white flour in these rolls. From The Washington Post, Nov. 28 2007.
Provided by Sass Smith
Categories Breads
Time 50m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 12
Steps:
- For the first stage:.
- Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
- Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl.
- Drizzle the dough top with about 1/2 teaspoon of vegetable oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough and up the sides of the bowl.
- Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
- For the second stage:
- Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended.
- Beat in the egg until well incorporated.
- Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery.
- Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated.
- (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired.
- Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
- Generously grease 12 "Texas-size" muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray.
- Using a well-greased 1/4-cup measure for large muffin cups and a 1/8-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup.
- Divide any leftover dough evenly among the cups.
- Use 2 tablespoons total of the melted butter to drizzle over all the roll tops.
- (Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. Sift a little flour over each cup; cover the muffin tins with plastic wrap.
- For a "regular" rise:
- Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims.
- (The time will vary considerably depending on the temperature of the room and the length of the first rise.)
- Remove the plastic wrap. Let stand until the dough rises just above the rims.
- For a "quick" rise:
- Fill a microwave-safe container with 1 cup of the water and set it far to one side of the microwave oven.
- Microwave on high for about 2 minutes, until the water almost boils.
- Put a muffin tin in the microwave oven as far from the water as possible.
- Let rise 30 to 45 minutes or until the dough nears the cup rims.
- Remove the plastic wrap. Let stand until the dough rises just above the rims.
- To bake:
- Position an oven rack in the middle third of the oven; preheat to 400 degrees.
- Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating.
- Bake about 15 to 18 minutes for smaller rolls and 17 to 21 minutes for larger rolls or until well browned on top and hollow sounding when thumped with a finger.
- Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen.
- Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.
Nutrition Facts : Calories 263.1, Fat 10.2, SaturatedFat 5.5, Cholesterol 39.9, Sodium 258.1, Carbohydrate 37.6, Fiber 1.6, Sugar 7.7, Protein 5.4
SOFT LIGHT WHOLE WHEAT DINNER ROLLS
From EatingWell Magazine-December 2006. Note: the recipe was changed to preparation of the dough in an ABM.
Provided by COOKGIRl
Categories Yeast Breads
Time 35m
Yield 24 rolls
Number Of Ingredients 11
Steps:
- Place all dough ingredients in the bread machine pan in order indicated with your owner's manual.
- Use the DOUGH setting.
- After the cycle is complete, punch down dough and remove from pan.
- On a floured cutting board, shape into rolls and place on two parchment-lined baking pans.
- Let rise in a warm place for 30 minutes or until double in size.
- Preheat oven to 400 degrees.
- Topping: Whisk the remaining egg (and a little bit of water about 1 tablespoon) in a small bowl, and brush the tops of the rolls with it; sprinkle with wheat germ.
- Bake the rolls until light brown on top, approximately 20 minutes.
- Prep time does not include preparing the dough in the ABM.
Nutrition Facts : Calories 159.5, Fat 5.8, SaturatedFat 2, Cholesterol 33.7, Sodium 138.8, Carbohydrate 23.1, Fiber 2.2, Sugar 2.2, Protein 4.6
LIGHT WHEAT HAMBURGER BUNS
This is a recipe I developed. For the flours I use metric weight measurements for accuracy. If you don't have a metric scale, you can use 1 cup of whole wheat flour and 2 1/4 cups bread flour; that doesn't translate exactly to the metric measurements I use but it will produce a similar result. Time does not include time for rising as rise time will vary.
Provided by Riverside Len
Categories Yeast Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat water to 110 degrees f.
- Mix dry ingredients.
- add oil and water.
- Mix until the dough is formed.
- let rest 5 minutes.
- Knead in a stand mixer using the dough hook for 3 minutes
- let rest for 5 minutes.
- Knead an additional 3 minutes.
- Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
- Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
- Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
- Cover with plastic wrap and let buns rise until quite puffy.
- Bake in pre-heated 375 f oven for about 15 minutes.
- Cool on wire rack.
LIGHT AND SOFT DINNER ROLLS (ABM)
This makes fairly large rolls that can be served with dinner or as sandwiches. Easy recipe and leftover rolls can be frozen for later use.
Provided by Marie
Categories Yeast Breads
Time 25m
Yield 18 rolls
Number Of Ingredients 8
Steps:
- Add all ingredients EXCEPT melted butter to bread machine in order as directed by manufacturer.
- Set for dough cycle.
- Check dough after a few minutes and if needed add a little more milk or water to make a smooth dough.
- When dough cycle is complete, remove dough, punch down and let rest for ten minutes.
- Lightly grease 13 x 9 glass baking dish.
- Divide dough into 18 pieces and place in pan.
- Dough will be sticky, so don't try to roll smooth balls.
- The rolls will smooth out when they rise and are baked.
- Let rise in warm place for 30 to 40 minutes until doubled.
- Drizzle melted butter over top of rolls and bake at 400° for 10 to 15 minutes until golden brown.
Nutrition Facts : Calories 152, Fat 5.3, SaturatedFat 2, Cholesterol 16.1, Sodium 153.4, Carbohydrate 22.3, Fiber 0.8, Sugar 2.9, Protein 3.6
ITALIAN WHEAT ROLLS
These are great-tasting wheat rolls made with olive oil, regular bread flour, and whole wheat flour. This recipe happened one night when I was making white Italian rolls, and I ran out of flour. All I had left was wheat flour, and luckily for me, it worked out well.
Provided by CLOUDSSUNRAIN
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until golden brown, about 15 to 20 minutes.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 9.6 g, Cholesterol 15.5 mg, Fat 5.1 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 297.4 mg, Sugar 2.2 g
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