We usually have these rolls or a loaf of home-baked bread in the breadbox at all times. We like our whole grain breads!
This is my basic roll recipe I came up with many years ago. The rolls are ever so slightly sweet and wonderfully rich. Good for every day and fantastic for a meal when company comes.
Depending upon the shape during the second rise, the rolls can become pan rolls, dinner rolls, crescents, or cloverleafs. With a crease and a fold-over, the dough can be shaped for Parkerhouse Rolls, too. I even use this recipe as the basic bread to make Cinnamon Rolls (it will be posted tomorrow).
Whole Wheat Rolls
- 3/4 cup milk
- 1/2 cup shortening or solidified coconut oil
- 1/2 cup sugar
- 1 teaspoon salt
- 5 teaspoons active dry yeast (this is 2 packages of yeast)
- 1/2 cup warm water (110-degrees F)
- 2 cups unbleached all purpose flour
- 2 cups whole wheat flour (ground to a medium or medium-fine flour)
- 2 Tablespoons vital wheat gluten flour*
- 2 eggs
Scald milk in saucepan and remove from heat. In the same saucepan, add shortening (or coconut oil), sugar, and salt. Stir to allow ingredients to blend with the scalded milk. Stir until shortening melts and the sugar dissolves then cool to lukewarm.
Meanwhile, sprinkle yeast into a measuring cup with 1/2 cup lukewarm water and stir to dissolve the yeast. Set aside.
When scalded milk mixture has cooled, transfer to a mixing bowl. Add 1 1/2 cups of unbleached flour to the milk mixture (reserve 1/2 cup of unbleached flour for final mixing). Mix for 1 minute; beat in the 2 eggs, then add the yeast and water to blend.
Gradually add the 2 cups of whole wheat flour and the whole wheat gluten flour while mixing to make a soft dough. If the dough is not leaving the sides of the bowl, slowly add additional unbleached flour (use the reserved 1/2 cup of unbleached flour).
Turn dough onto lightly floured surface and knead until smooth and no longer sticky (or machine knead) for about 8 minutes.
Place kneaded dough in lightly greased bowl, then invert to place dough greased side up.
Cover and allow to rise in warm place until doubled (1 hour or more). Punch down and turn out onto lightly floured surface.
To make rolls, divide dough into roll portions ( I usually weigh my roll portions at 20-22 grams each). Shape each portion as desired. For pan rolls, shape the dough in 2-inch balls. Place in greased round layer cake pans. Cover and allow to rise until doubled (about 30-45 minutes).
Bake rolls in 375-degree F oven for 12-15 minutes or until tops are beginning to brown. Once baked and taken out of the oven, I brush tops lightly with melted butter.
Rolls can also be made in greased muffin pan cups or in 9×12 baking pans instead of round cake pans. The rolls can also be placed on greased baking sheets where they can rise and cook without touching.
I’ve shaped these into larger round rolls and placed them on greased baking sheets for larger bun-size rolls. I’ve also shaped the dough into long hoagie-style rolls where they baked on large cookie sheets or in glass Pyrex dishes. Use what you have and enjoy the home-baked whole wheat rolls. Just remember: cooking time will increase by a few minutes when baking larger rolls.
*Wheat gluten flour. I use the wheat gluten flour to add elasticity to the dough. As an ingredient in this proportion, it help the rolls rise, but this ingredient can be omitted.