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100% whole wheat rolls you'll actually love. With a soft texture and simple recipe, you can have a delicious dinner roll made in just a few hours.
WHOLE WHEAT ROLLS
Want a delicious, soft, 100% whole wheat dinner roll you'll actually like? I don't know about you, but I was on the hunt for a whole wheat roll that wasn't rock hard.
So when I came across this recipe for these soft whole wheat dinner rolls, I was excited to try them.
And you know what? They passed the test!
They were soft, easy and quick to make, and were definitely loved by all who tried them. Sure, if you compare them next to an all-white roll (like our fairy rolls), they will taste heartier and healthier, because, well, they are!
This is the only wheat roll recipe that I have made that actually turn our soft and fluffy. And that' s a winner in my book.
And now years later, this is our go-to recipe when I want a yummy roll that is also whole wheat.
HOW TO MAKE 100% SOFT DINNER ROLLS
Dissolve yeast in warm water and set aside. The water should be warm enough that you can stick your finger in it without it feeling too hot. If it's too cool, the yeast won't rise. Let the yeast bubble for a few minutes. If the yeast doesn't, start over.
In the bowl of a stand mixer (I use a Bosch(*aff. link)) cream the butter and honey together until light and fluffy. Add the eggs and mix until well combined. Scrape the sides as needed. Add milk and yeast mixture and stir.
Add 4 ½ cups of flour and salt to the bowl and mix. Change to the dough hook and knead for 2-3 minutes just until the dough is not sticky. Add a tablespoon or two of flour if needed, but you don't want the dough too dry.
Cover the dough with a light towel and let the dough rise for 1 hour.
Turn the dough out onto a floured surface, knead a few times and let rest for 3 minutes.
Divide the dough into 24 equal pieces. Roll each piece into a ball and place in a buttered or greased 9x13 baking dish. The dough balls will touch each other.
Cover with a light towel and let the rolls rise 1 more hour.
Bake at 350 degrees F for 20-25 minutes.
Let the wheat rolls cool slightly, brush butter on the top if desired and enjoy!
WHAT TO SERVE THESE WHOLE WHEAT ROLLS WITH
These soft dinner rolls are a great compliment to any meal, but they especially go well with these popular recipes:
Easy Spinach Tortellini Salad
Easy Brown Sugar Glazed Baked Ham
The Best Chicken Kabobs
OTHER ROLL RECIPES YOU MIGHT LIKE:
If you need some other simple roll and bread recipes, try these tried and true favorites! They are great for holiday dinner and family gatherings.
Dissolve the yeast in the ½ cup warm water. Set aside.
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 4-½ 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.
Let sit in 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.
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both. If you want something more bread-like, you want a high hydration dough that's been properly kneaded and given at least two bulk fermentations before shaping.
Cover the rolls with a slightly damp, clean kitchen towel. Wrap the entire plate in a dry tea towel. Microwave until just warmed through, 30 to 45 seconds. The rolls should not be piping hot, or they will turn tough and chewy as they cool.
For flavor and texture, these fluffy dinner rolls need an initial rise and then a second proof after they're shaped. This ensures that your rolls are light and fluffy and not dense bricks.
Stay fresh: Both the fat from the milk and butter preserve the freshness of these soft dinner rolls and keeps them soft for a days. The fat keeps the rolls from drying out! Soft: The perfect ratio of flour to fat to liquid makes these dinner rolls uber soft.
Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with. It doesn't stick to itself and tends to fall apart when kneaded.
The bran in whole wheat flour weakens the gluten strands by cutting into them and disrupting the gluten matrix. This decreases the overall extensibility and elasticity of the dough so that it cannot hold onto as much carbon dioxide – resulting in a denser bread.
If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Vinegar has a very similar effect to the dough as the ascorbic acid. It helps hold the dough together and strengthens the bubbles so they won't pop.
A “tight crumb” aka small holes in the interior of your bread can be the result of different factors: under-fermenting, over-fermenting, and a lack of gluten development. The most confounding part of sourdough bread baking is that the rise times of recipes are just a suggestion or range.
Cast iron can be used on the stove top or directly in the oven. If you don't have a large 11 inch cast iron pan, you can use a glass baking dish sprayed with nonstick spray. A 9×13 size would work well. It's best to have the rolls all touching each other when you arrange them in the pan, and I'll tell you why…
Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.
Weigh the whole dough with a kitchen scale. Divide the total weight by the number of rolls you need. For example, if you've got 24 ounces of dough and need 12 rolls, each piece should weigh 2 ounces.
Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier.
Each dough ball will weigh right around 3 ounces, give or take. Space them a little bit apart in the baking pan and let them rise until very puffy and the sides are touching. Don't skimp on the rising! If they don't rise long enough, they won't reach their fluff-fluffy potential.
Incorrect Activation or Wrong Yeast. For the bread to appear soft and fluffy, You must ensure that your yeast ferments correctly. It's not just the temperature in your kitchen, but also the activity of the yeast. Also, you must add the yeast to warm water to activate it.
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