Whole Wheat Dinner Rolls
You can have your rolls and eat them too. This recipe uses whole wheat flour to add wholesomeness without skimping on flavor.
- 1/2 cup warm water
- 2 tbsp yeast
- 2 cups warm milk
- 2/3 cup sugar
- 2/3 cup butter melted
- 2 tsp salt
- 2 eggs beaten
- 3 cups whole wheat flour
- 5 cups all purpose flour
- In a glass measuring cup, combine warm water with yeast and a pinch of sugar. Allow to sit for 5 minutes. While the yeast is proofing, combine the warm milk, sugar, butter, salt, and eggs, and mix well. After the yeast mixture has started bubbling, add it also. Blend in flour, a few cups at a time, until the dough is no longer sticky. Start with the whole wheat flour, adding all of it, then move on to the all-purpose flour, adding just enough to make the dough kneadable (you might not need to use all 5 cups of the all-purpose flour). Knead the dough for 10 minutes on a lightly floured surface. You can also use a stand mixer for everything up to and including the kneading. Lightly oil a large bowl, place dough in it, cover with a towel, and let rise in a warm spot until doubled in size.
- When the dough has risen, punch it down, and knead it briefly. On a floured surface, roll dough out to a 1″-thickness. Use a round cookie cutter or biscuit cutter to cut rolls (2½-3 inches). Place rolls, lightly touching, on a buttered cookie sheet, cover with a towel, and let rise 30 more minutes. Bake at 350°F until golden and hollow-sounding when lightly thumped, 20-25 minutes.
Try the warm and tender Whole Wheat Dinner Rolls recipe on Grains Food Foundation from blogger Lulu the Baker for your holiday table. Melissa, better known as Lulu, was raised by a great cook, her mom, who was raised by a great cook, her Nana. She measures her life in meals and one of her favorite things to do is sit down on Sunday night or Monday morning and plan out the week’s menu!
Tried this recipe?Let us know how it was!