Simple and Easy Whole Wheat Dinner Rolls

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Fluffy whole wheat dinner rolls are my favorite bread, currently. They are just as delicious as the farmhouse dinner rolls I’ve made for years. However, I’ve started using whole wheat flour more in my diet for the added benefits of whole grains. Within months, my health drastically improved for the better. I’m a solid convert of whole grains now and use them whenever possible.

After a lot of research, many bread makers suggest using at least one-half to three-quarters white flour to begin so you learn how to work with the heavier flours. I highly recommend this as well. Especially since the times I’ve tried straight whole wheat flour, the bread is not very tasty when you are starting out. It’s much easier to get those picky eaters to enjoy whole grains if you sneak them in gradually.

Ultimately, this is all about learning to eat healthier and if you have to start as small as 1 teaspoon of whole grain flour to 1 cup of white, it’s a step in the right direction. Now that you have learned how to make fluffy whole wheat dinner rolls, how much wheat flour will you use?

First, heat milk and butter. Add yeast and let dissolve. until butter just melts. Add yeast. Wait 5-10 minutes.
Then gather the remain ingredients.
Stir until you get a lump of dough. It will be a sticky, shaggy dough.
As you knead, it will get smooth.
Fold in half.
Then press away from you.
Roll into a ball when fully kneaded, place in a bowl and cover.
It is ready when double in size.
Next, prep your pan by spraying it.
To make a roll, fold each side in like this.
North, East, South and West.
It will look like a square.
Flip seem side down.
Finally, roll the dough around with the palm of your hand.
Place in the pan and rest.
Bake.
Remove while still warm.
Happy baking!
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Whole Wheat Dinner Rolls

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A heartier and healthier version of the traditional white yeast roll. This is a gentle introduction to wheat flour by cutting it with half white bread flour. This helps those picky palates adjust to the rich wholesome flavor of wheat and still get the added benefits of whole grains.
Prepare: 15 minutes
Bake: 20 minutes
Additional Time3 hours
Total: 3 hours 35 minutes
Servings: 12

Ingredients

  • 1 cup (150g) whole wheat flour
  • 1 cup (150g) all-purpose flour
  • ¾ cup (180mL) milk
  • 1 large (50g) egg
  • 2 tbs (28g) butter
  • 2 tbs (25g) sugar
  • 1 ½ tsp (5.25g) yeast
  • ½ tsp (2.5g) salt

Instructions

  • Heat milk and butter together to about 110F (43C) or just until butter is completely melted. Add yeast and allow to dissolve 5 -10 minutes.
  • Combine all ingredients and mix by hand until a shaggy dough forms.Turn out onto a clean work surface and knead by hand 8 – 10 minutes or until dough can be easily stretched without tearing.
  • Cover and let rise 1 – 3 hours or until double in size.
  • Separate into 12 equal sized portions.  Roll into balls and place in a 9×13 (13x23cm) greased pan.  Let rise 60 – 90 minutes or until double in size.
  • Preheat oven to 350F (180C.)
  • Bake 20 – 25 minutes or until rolls are golden brown. If the rolls are browning too quickly, tent a piece of aluminum foil on top for last 10 minutes. Center should read between 190 – 200F (88 – 93C.) Cool on a wire rack

Notes

An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you’re using active dry yeast, modern varieties generally don’t need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.
Always check the manufacturer’s instructions on your yeast package for the best results.

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