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.
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 9x13 (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.