Sun Oven Whole Wheat Rolls Recipes

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100% WHOLE WHEAT ROLLS



100% Whole Wheat Rolls image

This recipe turns out great homemade rolls for those who love 100% whole wheat bread. They rose beautifully and plump in the oven. Makes 20-25 rolls depending on how big you make them. I made 2 inch dough balls and they rose to 3 inches after baked. To make more rolls just make the dough balls smaller.

Provided by tdritchie

Categories     Yeast Breads

Time 2h20m

Yield 25 Rolls

Number Of Ingredients 7

2 tablespoons yeast
2 cups lukewarm water (105-125 degrees, 16 oz.)
1/4 cup honey (2 oz.)
3/4 cup olive oil (6 oz.)
2 eggs, at room temperature
2 teaspoons salt
7 cups whole wheat flour

Steps:

  • Dissolve yeast in water and honey for about 5 minutes.
  • Combine honey, olive oil, eggs, and salt in a large mixing bowl.
  • Slowly add Flour and knead until it loosens from sides of the bowl.
  • Place in large oiled bowl, cover and let rise until about double. About one hour, be sure it is in a warm place.
  • Punch down and remove Dough.
  • Shape dough into rolls about 2 inch in diameter.
  • Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes.
  • Pre-heat oven to 375 degrees.
  • Bake at about 375 degrees for about 20 minutes or until browned.

Nutrition Facts : Calories 190.7, Fat 7.8, SaturatedFat 1.2, Cholesterol 14.9, Sodium 193.7, Carbohydrate 27.4, Fiber 3.9, Sugar 2.9, Protein 5.3

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 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

WHOLE WHEAT BREAKFAST ROLLS



Whole Wheat Breakfast Rolls image

Made with molasses, half whole wheat half all-purpose flour, these whole wheat rolls are soft, flavorful and a great addition for your recipe book.

Provided by Milk and Pop

Categories     Bread

Time 2h40m

Number Of Ingredients 8

1 2/3 cups whole-wheat flour
1 1/3 cups all-purpose flour
1/2 tbsp salt
2 tsp instant yeast
11/4 cup whole milk, lukewarm
3 tbsp plus 1 tsp molasses
1 large egg, room temperature
3 tbsp unsalted butter, melted

Steps:

  • Add whole-wheat and all-purpose flour, salt and yeast in a large bowl (or the bowl of your stand mixer). Whisk to combine.
  • Whisk lukewarm milk with molasses, 2 tablespoons of melted butter and egg until molasses has dissolved.
  • Add the liquid mixture to the flour mixture and mix until dough starts to form and no dry flour remains. If kneading with a stand mixer, do it on low speed for 6 minutes. If doing it by hand, knead for about 10 minutes. In the end, dough will be smooth and elastic.
  • Cover the dough with plastic wrap or a damp towel and let rise for one hour or until doubled in size.
  • After the first rise, divide the dough into 8 (large), 12 (medium) or 18 (small) pieces. Shape each one into a ball by stretching dough over itself and pinching the edges together, and place them into a lined baking dish.
  • Cover and let the rolls rise for 40 minutes to 1 hour.
  • Preheat oven to 350 °F and place a rack on lower-middle position.
  • Mix the remaining butter with 1 teaspoon of molasses and use it to brush gently your rolls. If you prefer, use only half the mixture before baking, and brush the whole wheat rolls with the remaining half after baked.
  • Bake for 25 to 30 minutes, until rolls are golden brown on top.
  • Wait 10 minutes before serving.

Nutrition Facts : Calories 177 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize medium, Sodium 322 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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