Whole Wheat Rolls
"These are a light roll. They contain a large proportion of whole wheat flour, and well as molasses. Good with a pot of stew, or use for roast beef bunwiches."
photo by ChefLee
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
18 buns
ingredients
- 1 teaspoon granulated sugar
- 1 1⁄4 cups water
- 1 (8 g) package active dry yeast (2 1/4 tsp.)
- 2 large eggs
- 2 tablespoons butter or 2 tablespoons hard margarine, softened
- 3 tablespoons mild molasses
- 1 teaspoon salt
- 1 3⁄4 cups all-purpose flour
- 2 3⁄4 cups whole wheat flour (approximately)
directions
- Stir sugar in warm water in large bowl.
- Sprinkle yeast over top.
- Let stand 10 minutes.
- Stir to dissolve yeast.
- Beat in next 5 ingredients in order given.
- Beat on medium for about 2 minutes until smooth.
- Work in enough whole wheat flour until dough pulls away from sides of bowl.
- Turn out onto floured surface.
- Knead 8 to 10 minutes until smooth and elastic.
- Place in greased bowl, turning once to grease top.
- Cover with clean tea towel.
- Let stand in warm place until doubled in bulk, about 1 1/4 hours.
- Punch dough down.
- Cut off egg-sized pieces.
- Shape into buns.
- Place on greased baking sheet.
- Cover again with tea towel.
- Let rise until doubled, about 45 minutes.
- Bake in 350 oven for 15-20 minutes or until nicely browned.
- Makes 18 buns.
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Reviews
-
Pretty good, but I agree with others who say that they need more sugar. I'll make them again, but I'll add an extra tablespoon of molasses or maybe some honey. I let the whole thing rise over night in the fridge, took them out and punched them down and cut them into rolls about 3 hours before I needed them. Great texture, very pretty, just needed a bit more flavor. -
This is my first foray into wheat rolls and I am sooo pleased! These turned out extremely fluffy and light. The times given were right on the money. This is officially my default recipe for wheat rolls. Thank you! -
Great recipe! I did make some changes though, I wanted to do away with the white flour all together so I used 4 cups of whole wheat flour and 1/2 cup of gluten. I made 9 six inch sandwich rolls using this recipe and they turned out absolutly delicious! Thank you so much. -
Fabulous recipe!! These are so melt-in-your-mouth good!! My grandma used to make rolls just like these and I am glad to have the recipe now because unfortunately, I never got it. I used a raw, thick-type honey instead of molasses and it worked out great!! I baked my rolls for 15 minutes. This is a wonderful recipe, thanks so much!!! -
Excellent rolls! I used these as buns for some turkey burgers and they came out great. I made added all the ingredients as per directions, but instead I used a food processor and pulsed for about a minute or two to substitute kneading. I made this a day ahead and instead of letting it rise two times, I just refrigerated it covered overnight. I took them out of the fridge then shaped them into buns and let it rise for an hour. My husband doesn't like whole wheat but he loved these buns! Thank you!
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Tweaks
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Very good rolls! First time making rolls and I didnt think they would come out as my baking skills are severely lacking. But the recipe was easy enough; explained very well with directions too. My 4 yr old daughter and I worked together and halved the recipe; and did make one substitution; we used all organic whole wheat flour for all the flour called for. I think that made them a bit dense (but not too much) but we prefer our breads that way. Great flavor on them too. We will make them again. She had hers with linguini with garlic and olive oil; I had mine with vegetarian chili. Thanks so much for sharing!
RECIPE SUBMITTED BY
Cullinaryjudge
United States
