Awesome Whole Wheat Dinner Rolls Recipes

SOFT 100% WHOLE WHEAT DINNER ROLLS

Steps:

• Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
• Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
• Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
• Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
• Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
• Let rise, covered for 1 hour.
• Preheat oven to 350 degrees.
• Bake for 20-25 minutes until golden brown.

WHOLE WHEAT DINNER ROLLS

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.

AWESOME WHOLE WHEAT DINNER ROLLS

Steps:

• These instructions assume you are using a mixer with a dough hook, but if you prefer to knead by hand, go for it!
• Dissolve honey in warm water. Sprinkle on dry yeast. Do not stir. Set aside.
• In mixing bowl, combine milk, oil, honey, salt, and eggs. Add approximately half the flour and knead on low speed of mixer with dough hook until blended, then add the yeast mixture and blend again on low speed.
• Add the remaining flour and knead on low speed for 10 minutes. Use more flour if needed to get the right consistency. Place dough in large oiled bowl, turn once to coat the top, cover and let rise in a warm place until doubled in bulk.
• When dough has doubled in size, turn out onto a lightly floured counter. With a rolling pin, roll out half of the dough to a thickness of about 1/2 inch. Using a round cookie cutter, wine glass or thin edged cup cut the dough into as many circles as the size will allow. Re-roll the remaining dough and cut more circles, repeating until no dough remains. The size of the circles will determine the size of the rolls.
• Brush each circle with melted butter, fold over once into a half circle, and place on a greased baking sheet. Cover lightly with wax paper and let rise to double in a warm spot.
• Place baking sheets in 375 degree oven and bake for 15 -25 min or until done. Keep a close eye on them as they can go from light to dark brown in a hurry!
• NOTE: you can substitute unbleached white flour for up to half of the whole wheat flour if your family isn't used to eating whole grain breads.

WHOLE WHEAT DINNER ROLLS

Steps:

• Place all ingredients into the pan of your bread machine. Program the machine for Manual or Dough. Adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple.
• Allow the machine to complete its cycle.
• Transfer the dough to a lightly floured surface and divide it into 12 pieces.
• Shape each piece into a ball. Place 1 inches apart on greased baking sheets. Cover; let rise until doubled, about 1 hour.
• Bake rolls in a preheated 375ºF for 15 to 20 min, or until golden brown. Remove from pans to wire racks. Brush with melted butter.
• Serve warm.
• Note: You can substitute white whole wheat flour for the all-purpose flour and canola oil for the shortening in this recipe.

WHOLE WHEAT DINNER ROLLS RECIPE

Steps:

• 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.
• 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.
• 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.
• 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.
• Place the dough in a greased bowl, cover with plastic wrap and allow to rise until doubled in size (about 45 minutes).
• Once the dough has doubled, punch it down, turn it onto a clean surface (you may need just a bit of flour to prevent it from sticking) and knead it for 2 minutes. Then let it rest for 5 minutes (I cover mine up again. Cut it into 12 equal pieces. Roll into circles and place into a well-buttered 9x13 pan or ¼ baking sheet (or one lined with parchment paper/a baking mat). Generously butter the tops and sides of each roll. Cover and allow to double (until the rolls touch sides), about 1 hour 15 minutes.
• Place into an oven preheated to 350 degrees. Bake the rolls for 17-20 minutes or until tops are lightly golden brown in color. Just keep an eye on them, they may take a little less or a little more time. Remove from the oven and brush with the remaining butter. Serve immediately!

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

100% WHOLE WHEAT ROLLS

Steps:

• Mix the yeast and warm water together in a small bowl, and let it sit for 5-10 minutes.
• In a large bowl, whisk together 1½ cups of flour and salt. Make a well in the center, and pour in the yeast mixture and remaining ingredients. Stir with a wooden spoon, adding more flour as necessary, until a dough forms and is only slightly tacky.
• Turn the dough out onto a well-floured dry surface, and flour your hands. Knead in more of the remaining flour until the dough is no longer sticky. It should bounce back when you press your finger into it.
• Shape the dough into a ball. Coat a bowl with nonstick cooking spray, and place the dough inside, rolling it around to coat all of the sides with the oil. Cover the top with a clean towel, and set in a warm place to rise for 30-45 minutes until doubled in size.
• Lightly coat a 9" round baking pan with nonstick cooking spray. On a clean, floured surface, punch the dough down until it's approximately the same size as before it rose. Divide the dough into 12 equal balls, and place in the prepared pan. Cover the top with the towel, and let the rolls rise in a warm place for 30 min or until doubled in size.
• While the rolls rise, preheat the oven to 350°. Uncover the rolls, and bake at 350° for 25-30 min or until the tops are golden and the rolls sound hollow when tapped. Cool in the pan for 5 min before turning out onto a wire rack. Serve warm or cold.

WHOLE WHEAT DINNER ROLLS

Steps:

• 1. Additional butter or margarine, melted, if desired Whole Wheat Dinner Rolls 1 Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. 2 Select Dough/Manual cycle. Do not use Delay cycle. 3 Remove dough from pan, using lightly floured hands; place on lightly floured surface. Cover dough and let rest 10 minutes. 4 Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double in size. Dough is ready if indentation remains when touched. 5 Heat oven to 375°F. Uncover rolls. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on cooling rack.

BUTTERY WHOLE WHEAT DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Add the sugar, milk powder, 2 tablespoons butter, egg, salt and whole wheat flour. Beat until smooth. Stir in enough bread flour to form a soft dough (dough will be sticky). , 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. , In a shallow microwave-safe bowl, melt remaining butter. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball; roll in melted butter. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 8-10 minutes or until golden brown. Remove from pans to wire racks.