Light Wheat Rolls Recipes

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WHOLE WHEAT DINNER ROLLS RECIPE



Whole Wheat Dinner Rolls Recipe image

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

1/4 cup warm water (100-110 degrees)
1 tbsp active dry yeast
2 tbsp honey
1/4 cup unsalted butter (room temperature)
2 eggs (room temperature)
1/2 cup buttermilk (room temperature)
1 tbsp orange juice
3/4 tsp salt
2 tbsp vital wheat gluten*
2 1/4-2 1/2 cup whole wheat flour (white or regular)
2 tbsp butter (melted (divided for brushing))

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

LIGHT WHEAT ROLLS



Light Wheat Rolls image

This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.

Provided by KATRINA

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h5m

Yield 24

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
1 ¾ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
¼ cup butter, melted and cooled
1 egg, beaten
2 ¼ cups whole wheat flour
2 ½ cups all-purpose flour
¼ cup butter, melted

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.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g

WHEAT YEAST ROLLS



Wheat Yeast rolls image

These rolls are light and have a delicate flavor. They're inexpensive and delicious!-Peggy Starkweather, Gardiner, Montana

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/3 cup canola oil
3 tablespoons sugar
1 teaspoon salt
1-1/2 cups whole wheat flour
1-1/2 to 2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and whole wheat flour. Beat until smooth. Add 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; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover; let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden. Cool on wire racks.

Nutrition Facts : Calories 175 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 195mg sodium, Carbohydrate 26g carbohydrate, Fiber 4g protein.

WHOLE WHEAT ROLLS



Whole Wheat Rolls image

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

1-1/2 cups whole wheat flour
1/4 cup plus 2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter, cubed
1 large egg
2 to 2-1/4 cups all-purpose flour
Canola oil, optional

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.

LIGHT WHEAT BREAD OR ROLLS (ABM)



Light Wheat Bread or Rolls (ABM) image

Very light and good tasting wheat bread that kids love. Another standard on our dinner table. Sometimes I'll make dinner rolls with this recipe. Hope you like it with your meals! Cook time is estimated if you bake in your oven and not in your bread machine. also makes 15 rolls

Provided by LiisaN

Categories     Yeast Breads

Time 35m

Yield 1 loaf, 15 serving(s)

Number Of Ingredients 9

11 1/2 ounces lukewarm water
1 egg, beaten
4 tablespoons sugar
2 tablespoons dry milk
2 teaspoons salt
2 tablespoons melted butter
1/2 cup whole wheat flour (I use Hodgson's Mill)
3 1/2 cups white bread flour
2 teaspoons yeast

Steps:

  • Sift flours, salt, sugar and dry milk.
  • Add to bread machine with liquids first then flour mixture- yeast should be last.
  • Set on light/med setting.
  • Often I will set just on dough setting and knead and raise last time to bake in my own oven at 375 degree oven for about 25-30 minutes.

SOFT LIGHT WHOLE WHEAT DINNER ROLLS



Soft Light Whole Wheat Dinner Rolls image

From EatingWell Magazine-December 2006. Note: the recipe was changed to preparation of the dough in an ABM.

Provided by COOKGIRl

Categories     Yeast Breads

Time 35m

Yield 24 rolls

Number Of Ingredients 11

1 1/2 cups warm milk (about 120 degrees)
1/4 cup unsalted butter, melted
1/4 cup safflower oil
2 large eggs
3 cups whole wheat flour
2 cups cake flour
1/4 cup sugar
1 1/4 teaspoons salt
2 1/4 teaspoons active dry yeast
1 egg
2 tablespoons wheat germ

Steps:

  • Place all dough ingredients in the bread machine pan in order indicated with your owner's manual.
  • Use the DOUGH setting.
  • After the cycle is complete, punch down dough and remove from pan.
  • On a floured cutting board, shape into rolls and place on two parchment-lined baking pans.
  • Let rise in a warm place for 30 minutes or until double in size.
  • Preheat oven to 400 degrees.
  • Topping: Whisk the remaining egg (and a little bit of water about 1 tablespoon) in a small bowl, and brush the tops of the rolls with it; sprinkle with wheat germ.
  • Bake the rolls until light brown on top, approximately 20 minutes.
  • Prep time does not include preparing the dough in the ABM.

Nutrition Facts : Calories 159.5, Fat 5.8, SaturatedFat 2, Cholesterol 33.7, Sodium 138.8, Carbohydrate 23.1, Fiber 2.2, Sugar 2.2, Protein 4.6

30 MINUTE WHOLE WHEAT DINNER ROLLS RECIPE



30 Minute Whole Wheat Dinner Rolls Recipe image

You'll love these light and fluffy homemade 30 Minute Whole Wheat Dinner Rolls - ready in just 30 minutes from start to finish.

Provided by Momma Cyd

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1⅛ cups warm water ((see note below))
⅓ cup vegetable oil
2 Tablespoons active dry yeast ( (yes, it really is 2 Tbls))
¼ cup sugar
½ teaspoon salt
1 egg
3-3½ cups white whole wheat flour ( (more or less; see instructions below))

Steps:

  • Preheat oven to 400 degrees.
  • In the bowl of a stand mixer, combine warm water, oil, yeast, and sugar; let rest for 5-10 minutes or until frothy and bubbly (you can also make this recipe without a stand mixer - just use a big bowl, a large wooden spoon, and all your arm strength).
  • With a dough hook, mix in salt, egg and 2 cups of wheat flour until combined. Then add remaining flour - 1/2 cup at a time (dough will be sticky). Sometimes I need the full 3 ½ cups, sometimes I need less, and sometimes I need even more.
  • Spray your hands with cooking spray and shape the dough into 12 balls.
  • After shaped, place on lightly greased cookie sheet and let rest and rise for at least 10 minutes.
  • Bake for about 10 minutes or until tops are lightly golden.

Nutrition Facts : Calories 140 kcal, Carbohydrate 29 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 102 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

LIGHT WHEAT ROLLS



Light Wheat Rolls image

This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.

Provided by KATRINA

Categories     Roll and Bun Recipes

Time 3h5m

Yield 24

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
1 ¾ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
¼ cup butter, melted and cooled
1 egg, beaten
2 ¼ cups whole wheat flour
2 ½ cups all-purpose flour
¼ cup butter, melted

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.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g

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