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.
WHOLE WHEAT DINNER ROLLS RECIPE
These are hands down the BEST 100% whole wheat dinner rolls! They're light, fluffy and incredibly delicious!
Provided by LifeMadeSimpleTeam
Categories Bread
Time 2h37m
Number Of Ingredients 11
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!
Nutrition Facts : ServingSize 12 serving, Calories 181 kcal, Carbohydrate 24 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 186 mg, Fiber 3 g, Sugar 4 g
WHOLE WHEAT DINNER ROLLS
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Provided by Susan Reid
Categories Bread Side Bake Thanksgiving Low Fat Vegetarian Low Cal High Fiber Oat Fall Healthy Whole Wheat Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free
Yield Makes 16
Number Of Ingredients 12
Steps:
- Bring 3/4 cup whole milk and 3/4 cup water to simmer in small saucepan. Remove from heat. Add butter; stir until melted. Attach instant-read thermometer to inside of pan; let milk cool until thermometer registers 120°F to 130°F.
- Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl; whisk to blend. Add warm milk mixture. Stir to blend; mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky). Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes. Place dough in buttered bowl; turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
- Butter 13x9x2-inch metal baking pan or small baking sheet. Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces. Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 3/4 to 1 inch apart (rolls will not fill pan). Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.
- Position rack in center of oven and preheat to 350°F. Gently brush rolls with egg-white glaze, then sprinkle generously with oats. Bake dinner rolls until light golden brown, about 28 minutes. Let rolls cool in pan 5 minutes, then pull rolls apart and cool on rack at least 15 minutes.
- A LITTLE AHEAD: Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature. Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.
- FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
- *White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.
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.
HEALTHY WHOLE WHEAT DINNER ROLLS
This is a great dinner roll recipe similar to one already on Recipezaar. However, this one uses healthier ingredients for people who are watching their nutrition. This recipe also uses a bread machine.
Provided by Ally
Categories Breads
Time 2h
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Mix milk, yogurt, honey and margarine in a small mixing bowl, heat in microwave for 1 minute. Stir until the butter is melted.
- Place ingredients into bread machine and select the dough cycle.
- When the cycle is finished, shape dough into equally sized rolls. (I make 18).
- Place in lightly greased muffin pans. You can also use a cookie sheet, but in the muffin pans they keep their shape better.
- Cover the rolls with a damp dish towel or cloth and let rise for about a half hour. Placing them to rise on the stove top while preheating the oven will help them rise.
- Bake at 350 for 15-20 minutes or until golden brown.
- Serve while warm for best taste.
Nutrition Facts : Calories 114.7, Fat 3, SaturatedFat 0.6, Cholesterol 0.4, Sodium 175.6, Carbohydrate 19, Fiber 1.3, Sugar 3.3, Protein 3.4
AWESOME WHOLE WHEAT DINNER ROLLS
From "The Bread Winners Cookbook" these are soooo good! I make them for Thanksgiving every year, and whenever the spirit moves me. This makes a huge batch, so when I'm not feeding a crowd, I make a half batch. My daughter would live on these rolls if she could get me to make them more often. Whole wheat has a wonderful flavor and texture and is full of nutrients.
Provided by ranch-girl
Categories Yeast Breads
Time 2h20m
Yield 48 rolls
Number Of Ingredients 10
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.
Nutrition Facts : Calories 135.4, Fat 4.4, SaturatedFat 1.4, Cholesterol 13.6, Sodium 19.6, Carbohydrate 21.7, Fiber 2.8, Sugar 4.3, Protein 4.2
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- Whisk milk, sugar, butter, oil and 2 eggs in a large bowl. Whisk yeast, whole-wheat flour, 1 1/2 cups cake flour and salt in a medium bowl. Gradually stir the dry ingredients into the wet ingredients using a wooden spoon. The dough will be very sticky.
- Sprinkle 1/2 cup cake flour on a work surface. Turn out the dough onto it and knead until all the flour is incorporated, 1 to 2 minutes. Coat a large bowl with cooking spray. Transfer the dough to the bowl, coat the top with cooking spray and cover with plastic wrap. Let rise at room temperature (about 70 degrees F) until doubled in volume, 1 1/4-2 hours.
- Coat a 9-by-13-inch metal baking pan with cooking spray. Turn the dough out onto a lightly floured surface; pat into a rough 7-by-10-inch rectangle. Cut lengthwise into 4 equal strips (Photo 1) using a bench knife or butter knife. Then cut each strip crosswise into 6 equal portions (Photo 2). (Each portion will weigh 1 1/4-1 1/2 ounces.)
- Working with one portion of dough at a time, gather and pinch the edges together, shaping the dough into a rough ball. The spot where the edges come together is the bottom of the ball (Photo 3). Place each ball, bottom down, on a clean work surface. With a slightly cupped hand, move the ball around in a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight (Photo 4). (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.) Arrange the rolls in the prepared pan. Cover with plastic wrap. (If following make-ahead instructions, refrigerate the rolls now.)
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