Healthy Whole Wheat Rolls Recipe

100% Whole Wheat Rolls Amy's Healthy Baking

WebNov 21, 2012 · 2½ c. whole wheat flour, divided (plus more for kneading) 1 tsp salt. 1 tbsp olive oil. 2 tbsp honey. 2 tsp molasses. Mix the yeast and warm water together in a small …

Rating: 3.1/5(65)

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Whole Wheat Dinner Rolls {Light & Fluffy!} Life Made …

WebOct 15, 2020 · Roll into circles and place into a well-buttered 9x13 pan or ¼ baking sheet (or one lined with parchment paper/a baking mat). …

1. In a small bowl combine the warm water and the yeast. Allow to proof for 5 minutes or until it becomes bubbly and the yeast is dissolved.
2. Meanwhile, a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the honey and butter for 30 seconds on medium speed. Add the eggs, one at a time, beating after each addition. Gradually add the warm water/yeast mixture along with the buttermilk and orange juice.
3. With mixing speed on low, add the salt, vital wheat gluten and the flour (one cup at a time), mix until a soft and sticky dough forms.
4. If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 3 minutes or until the dough becomes elastic (you may need to add a bit of additional flour (part or all of the 1/4 c.) or knead by hand on a lightly floured surface for 3-4 minutes. The dough should be tacky, if you pinch it between your fingers it should stick, but if you roll it in a ball in your hands it shouldn't. Just remember this is a soft dough and you don't want to add too much flour to it.

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Honey Whole Wheat Dinner Rolls Sally's Baking …

WebMar 19, 2018 · Increase the amount of butter. I tested with more butter in batch #2 and even more in test batch #3. 1/2 cup (8 Tablespoons) …

1. Pour the warm milk over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don’t have a stand mixer, a regular large mixing bowl. Whisk together, cover bowl with a towel, and allow to sit for 5 minutes. The mixture will be frothy and foamy after 5 minutes.
2. On low speed, beat in the softened butter until it is slightly broken up. Then beat in the honey, eggs, and salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat for 6-7 more minutes. The dough should pull away from the edges of the mixing bowl. Poke it with your finger; it should gently bounce back. If the dough is too sticky, add more whole wheat flour 1 Tablespoon at a time until it pulls away from the bowl and you have the right texture. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.*
3. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball, coat your mixing bowl with nonstick spray or olive oil, and place the dough back in and turn it over so all sides of the dough are coated with the oil/spray. Cover the dough/bowl loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1.5 – 2 hours. Here’s what I do: turn the oven on to 150°F (66°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
4. Grease the bottom and sides of a 9×13 inch baking dish. Set aside.

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