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.
100% WHOLE WHEAT ROLLS
This recipe turns out great homemade rolls for those who love 100% whole wheat bread. They rose beautifully and plump in the oven. Makes 20-25 rolls depending on how big you make them. I made 2 inch dough balls and they rose to 3 inches after baked. To make more rolls just make the dough balls smaller.
Provided by tdritchie
Categories Yeast Breads
Time 2h20m
Yield 25 Rolls
Number Of Ingredients 7
Steps:
- Dissolve yeast in water and honey for about 5 minutes.
- Combine honey, olive oil, eggs, and salt in a large mixing bowl.
- Slowly add Flour and knead until it loosens from sides of the bowl.
- Place in large oiled bowl, cover and let rise until about double. About one hour, be sure it is in a warm place.
- Punch down and remove Dough.
- Shape dough into rolls about 2 inch in diameter.
- Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes.
- Pre-heat oven to 375 degrees.
- Bake at about 375 degrees for about 20 minutes or until browned.
Nutrition Facts : Calories 190.7, Fat 7.8, SaturatedFat 1.2, Cholesterol 14.9, Sodium 193.7, Carbohydrate 27.4, Fiber 3.9, Sugar 2.9, Protein 5.3
WHOLE WHEAT DINNER ROLLS
These dinner rolls bake to a beautiful golden brown. They are hearty with whole wheat and rich with old-fashioned goodness !
Provided by Chef Glaucia
Categories Yeast Breads
Time 3h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into the pan of your bread machine. Program the machine for Manual or Dough. Adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple.
- Allow the machine to complete its cycle.
- Transfer the dough to a lightly floured surface and divide it into 12 pieces.
- Shape each piece into a ball. Place 1 inches apart on greased baking sheets. Cover; let rise until doubled, about 1 hour.
- Bake rolls in a preheated 375ºF for 15 to 20 min, or until golden brown. Remove from pans to wire racks. Brush with melted butter.
- Serve warm.
- Note: You can substitute white whole wheat flour for the all-purpose flour and canola oil for the shortening in this recipe.
Nutrition Facts : Calories 449.2, Fat 35.4, SaturatedFat 8.8, Cholesterol 15.5, Sodium 201.5, Carbohydrate 30, Fiber 3, Sugar 4.3, Protein 5.4
NO-KNEAD KNOT ROLLS
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Beat in egg and shortening. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight., Punch dough down and divide into 4 portions; roll each portion into a 14x12-in. rectangle. Spread 2 tablespoons butter over dough. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 in. apart on greased baking sheets. Repeat with remaining dough. , Cover and let rise until doubled, about 1 hour. Bake at 400° until golden brown, 10-12 minutes. Remove to wire rack to cool.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 119mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
WHOLE WHEAT DINNER ROLLS
I love whole wheat bread. I like making the dough into dinner rolls once in awhile for something different. This recipe is basically the same recipe as my Homemade White Bread #218566, except I use 100% whole wheat. I like using King Arthur's 100% whole wheat flour for making wheat bread. I like the true wheat flavor it gives. If you find the flavor of 100% whole wheat to strong and too dense, you can substitute half the wheat flour for bread flour to get a more light tasting flavor. The time is approx. for making the rolls as is the amount. I usally get 14 rolls, but you can get more or less depending on the size of roll you want. You can also make this same recipe into loaf bread if you want.
Provided by Olive
Categories Yeast Breads
Time 1h30m
Yield 1 14, 14 serving(s)
Number Of Ingredients 7
Steps:
- Note: If you do not have powdered milk, you can heat 2 cups of milk, or 1 cup milk & 1 cup water; whichever you prefer, in a small saucepan to 120 degrees on a candy thermometer and omit the 2 cups of water. Also, when making 100% whole wheat bread, you may have to adjust the amount of wheat flour if the weather is too humid or dry. Adding to much wheat flour can make the bread dry. If you do not like the strong flavor of 100% wheat bread then you can replace some of the flour with bread flour and it will be lighter in texture, but I prefer the 100% flavor of whole wheat bread.
- Grease a large mixing bowl and set aside. In another large mixing bowl, add the yeast, salt, sugar or honey, oil, and hot water. With a mixer, mix all those ingredients for 2 minutes. Add 2 cups of wheat flour and the powdered milk. Mix for another 2 minutes. With a wooden spoon, stir in the 3 cups of whole wheat flour. Remove the dough from the bowl out onto a lightly floured counter top or table. Knead the dough for 10 minutes until smooth and elastic. You may need to sprinkle a little flour on your dough or counter top a couple of times if it is too sticky, but not too much. Take dough and place it in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don't tighten it down, just lay it over the bowl loosely....or you can use a small t-towel too. The plastic helps it from drying out to much. Let it rise until double in a warm place. Like; a sunny window or on a warm clothes dryer that is running. It can rise as quickly as 45 minutes in those warm places. Otherwise, it can take up to 1 hour to 1 ½ hours depending on the temperature in your house. To test to see if the dough has doubled, press the dough on the top with the tips of your two fingers, lightly and quickly about 1/2 inch into the dough. If the impression stays, the dough is doubled and is ready. If the indent disappears quickly, it needs a little more time; cover and let rise a bit longer. ( 100% wheat bread does not get the height like white bread does).
- Lightly grease a cookie sheet with shortening, or you can line with parchment paper. After the dough has risen, dump the dough from the bowl onto a clean table or counter. Pull about 14 pieces of dough off the dough, and shape them into balls by tucking the ends under...kind of like pinching it all towards the center on the underside of the roll. Place shaped rolls onto the greased cookie sheet(s) about 2 inches apart. Cover with towel; let rise in a warm place for about 30 minutes.
- Preheat oven to 325 degrees. Bake 1 cookie sheet at a time, and bake for 25-30 minutes. They should be golden brown on top. Remove from oven. Take a wet paper towel, and it can be really good and wet, and wipe off the tops of the baked rolls. This does not make your bread soggy. (trust me! ) It keeps the bread crust soft! But...You can avoid this step if you want. Remove rolls from cookie sheet to racks to cool. Wait at least 5 minutes (if you can) before splitting a roll open and smearing it with butter before eating. This gives the bread a few minutes to set. If there is any left over, cool the rolls completely, and store in a airtight container or put into freezer bags and freeze for future eating. You can then microwave 1 frozen roll for 30 seconds when you are ready for another taste of homemade bread.
- To bake bread in a loaf pan: You can use 2 loaf pans, your choice, but since the 100% whole wheat bread is denser and slightly heavier than white, it does not rise as high in a loaf pan as white bread. So I bake it in a single loaf pan to get a nice looking loaf of bread.
- Ok,that being said....Same ingredients, same procedure. Except, after the first rising, remove dough from bowl and flatten it into a greased loaf pan for the final rising. Cover with a towel and let it rise for about 45 minutes in a warm place. Preheat oven to 350 degrees (bake in a hotter oven than for the rolls) Bake for about 40-50 minutes. Remove from oven. Wipe down bread with a wet paper towel. Remove from pan and cool on a wire rack. And....if you insist on cutting a slice of bread before it is cool, use a electric knife or a large serrated bread knife so the loaf don't get squashed down when you are cutting it. :o).
Nutrition Facts : Calories 247, Fat 9.4, SaturatedFat 1.2, Cholesterol 3, Sodium 348.4, Carbohydrate 36.5, Fiber 5.4, Sugar 5.1, Protein 7.1
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