Description
These soft and fluffy 100% Whole Wheat Dinner Rolls are the perfect from-scratch baked good for your holiday table or a Sunday Supper. We love the pillowy soft texture and classic sweet buttery taste. You’d never guess that they are made without refined flour or sugar!
Ingredients
- 8 tablespoons unsalted butter, divided
- 1 cup milk
- 1/2 cup water
- 4 – 4 1/2 cups whole-wheat flour, plus additional for dusting the work surface
- 3 envelopes instant yeast or rapid rise yeast
- 1 teaspoon salt
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1/2 teaspoon coarse kosher salt, optional
Instructions
- Cut 6 tablespoons of butter into 6 pieces. Combine with milk and water in a 2 cup liquid measuring cup and heat in the microwave until very warm (120° to 130°F), approximately 1 1/2 minutes on high. (Alternatively, heat in a small saucepan over medium-high heat.)
- Place 4 cups whole wheat flour, yeast and salt in the bowl of a stand mixer. Combine using a spatula. Add the heated milk mixture, maple syrup and eggs and stir by hand until just combined.
- Mix on medium-low speed with dough hook until the flour is incorporated and a sticky dough has formed, about 2 minutes. Scrape down the sides of the bowl with the spatula. Test texture of the dough. It should stick to the bowl, and feel lightly tacky when gently touched with your finger. If the dough is too sticky, add a couple of tablespoons of flour at a time (up to 1/2 cup additional flour.) Continue kneading until it starts to pull away from the bowl, about 3 minutes. Do not add more than 4 1/2 cups total flour and do not knead more than 6 minutes.
- Cover the bowl with plastic wrap or a clean dish towel and let rise in a warm, draft-free location until the dough does not spring back when touched, about 30 minutes. Meanwhile, set 1 tablespoon of the remaining butter at room temperature to soften.
- Spread 1 tablespoon of the remaining softened butter onto the bottom and up the sides of a 13” x 9” baking dish or pan. Heat the oven to 350°F.
- Pat the dough into a 12” x 14” rectangle on a lightly floured surface and divide the dough into 24 equal pieces, approximately 1 3/4 ounces each and shape into balls. Set in the prepared baking dish. Cover with plastic wrap or a tea towel and let rise until approximately doubled in size, about 30 minutes.
- Bake the rolls, turning the pan once, until golden brown, 18-24 minutes. Melt the remaining 1 tablespoon of butter in a small saucepan over medium-low heat. Brush butter over the rolls and sprinkle with kosher salt, if desired. Serve warm.
Notes
Ingredient Note: Rapid-rise instant yeast can be mixed directly with the rest of the ingredients. Make sure to heat the liquid to 120-130 degrees. Do not heat above 140 degrees because that can kill the yeast.
Tip: This is a very sticky dough. The whole wheat flour will absorb more moisture as it proofs, so resist the urge to add more flour. Do not over-knead the dough as this will create a more dense texture.
To shape the rolls: Use your index finger and thumb to pinch one side of the dough piece and pull it under itself. Turn the dough and continue to pinch and pull until a round shape forms.
Make Ahead: Remove leftovers from the pan and wrap well with plastic wrap. Well-wrapped rolls can be left at room temperature for up to 1 day or frozen for up to 3 months. Let thaw at room temperature and reheat in a 300-degree oven for 5 minutes. Well-wrapped baked rolls can be frozen for up to 3 months. Let thaw at room temperature and reheat in a 300-degree oven for 5 minutes.
- Active Time: 22 mins
- Cook Time: 18-24 mins
- Category: Side Dishes
- Method: Oven
Nutrition
- Calories: 134
- Sugar: 4 g
- Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g