WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
WHOLE-GRAIN MUSTARD PAN ROLLS
Steps:
- In a saucepan heat milk, butter, and syrup just until warm (about 105°F.) and butter begins to melt and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes.
- In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt. In a small bowl lightly beat together whole egg, yolk, and mustard.
- With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough. With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft). (Alternatively, dough may be formed with a wooden spoon and kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk.
- Make glaze:
- In a small bowl with a fork stir together butter, syrup, and egg.
- Grease a 13- by 9-inch roasting or baking pan.
- Punch down dough and divide into 20 pieces. Form each piece into a smooth ball and transfer to pan. Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk.
- Preheat oven to 400°F. Brush rolls with remaining glaze and sprinkle with seeds. Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes. Rolls may be made 1 day ahead and kept, covered, in a cool dry place. (Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well. Thaw rolls at room temperature.) Serve rolls warm or at room temperature.
WHOLE GRAIN PAN ROLLS
Make and share this Whole Grain Pan Rolls recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 1h35m
Yield 24 rolls
Number Of Ingredients 9
Steps:
- Combine water, honey, and butter in a small saucepan; heat until butter melts.
- Cool to 120°F (really warm but not too hot).
- Combine wheat flour, oats, yeast, and salt in a large mixing bowl; stir well.
- Gradually add hot liquid mixture, beating at low speed of an electric mixer 1 minute.
- Add egg,and beat an additional 2 minutes at medium speed.
- Gradually add flour to make a soft dough.
- Turn dough out onto a heavily floured surface, and knead until smooth and elastic (about 8 minutes).
- Shape dough into 24 balls; place in a lightly greased 13x9x2-inch pan.
- Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
- Bake at 375°F for 20 minutes or until lightly browned.
WHOLE GRAIN POTATO DINNER ROLLS
These dinner rolls are soft and flavorful with whole grain wheat and mashed potatoes. Incorporate them into your Thanksgiving prep or leftover use, or make them any time of year.
Provided by Melissa Johnson
Categories Recipes
Time 48m
Yield 15 rolls
Number Of Ingredients 16
Steps:
- Prep and Mixing
- Make sure you have at least 1/2 cup of mashed potatoes, whether leftover, made just for this bread, or pulled from a dish you plan to serve later.
- Whisk the dry ingredients (flour, yeast, salt) in a bowl.
- Heat the milk so it is warm enough to melt the butter. Add the honey, butter and mashed potatoes to the milk, allowing mixture to cool to under 95F.
- Combine the dry and wet ingredients until fully incorporated, and then knead by hand for 3-4 minutes. If you had thin mashed potatoes or thirsty flour, and your dough is stiff or sticky-wet, adjust the hydration with additional milk or flour.
- Place the dough in a lightly oiled bowl and cover it.
- First Rise
- Let the dough rise until it is about doubled, about 1 1/2 hours. (See the end of the instructions for sourdough timing.)
- Dividing and Shaping
- Divide the dough into 14 pieces if you're using two 9" round cakes pans, or 15 pieces if your using a 9x13" rectangular pan.
- Roll the dough into balls and place them in your lightly greased pan(s).
- Lightly brush the rolls with milk and cover.
- Final Proof and Baking
- Let the rolls rise for about 1 1/2 hours.
- Preheat your oven for about 20 minutes at 375F.
- Brush your proofed rolls with milk again and sprinkle them with sesame seeds and crushed rosemary if you want.
- Bake the rolls for 18-20 minutes.
- Remove the pan(s) from the oven and brush the rolls with butter to keep the outside soft.
- Serving and Reheating
- Serve after they have cooled 10 minutes. If you are serving later, let them cool completely, then cover them. Reheat the rolls just before serving by warming them in the oven for a few minutes or microwaved on a plate for a few seconds.
- Sourdough Version
- The bulk fermentation could be anywhere from 8-15 hours depending on your room temperature. At 67F, my dough took 12 hours.
- You can expect your final proof to be about 3-6 hours. In a warm (mid-80s) lit oven, my dough took 3.5 hours, but at cooler temps, you may need about twice that time.
- (The dough expansion shown in the the photo gallery during both rises applies to both the yeast and sourdough versions.)
WHOLE WHEAT PAN ROLLS
Pretty straight forward recipe for wheat dinner rolls, but my family prefers pan rolls. That way the sides of the rolls touch in the oven and they end being really soft and easy to tear in half.
Provided by ursie639
Categories Yeast Breads
Time 2h15m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add sugar/water mixture, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour).
- Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Shape into 2-inch balls. Dip balls into melted butter and place in 8" x 8" baking pan allowing balls to just touch. Cover and let rise until doubled (about 25 minutes).
- Bake at 375 degrees for 11-15 minutes or until browned. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 163.1, Fat 5, SaturatedFat 2, Cholesterol 20.6, Sodium 24.6, Carbohydrate 25.5, Fiber 2.3, Sugar 0.7, Protein 4.7
WHOLE WHEAT DINNER ROLLS
It does my heart good to see everyone at our table—right down to my great-grandchildren—reach eagerly for one of my homemade rolls. These are hearty with whole wheat and rich with old-fashioned goodness, and they bake up to a beautiful golden brown. —Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Time 45m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.
Nutrition Facts : Calories 89 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 111mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
HONEY WHOLE WHEAT PAN ROLLS
With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. -Nancye Thompson, Paducah, Kentucky
Provided by Taste of Home
Time 55m
Yield 5 dozen (1-1/4 cups honey butter).
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes., Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight., Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° until golden brown, 18-22 minutes. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.
Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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