Whole Wheat Bread Rolls Recipe Eggless 100 Whole Wheat Dinner Rolls Whole Wheat Dinner Rolls Healthy Indian Whole Wheat Bread Rolls

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 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!

100% WHOLE WHEAT ROLLS

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.

WHOLE WHEAT DINNER ROLLS

Steps:

• Note: If you do not have powdered milk, you can heat 2 cups of milk, or 1 cup milk & 1 cup water; whichever you prefer, in a small saucepan to 120 degrees on a candy thermometer and omit the 2 cups of water. Also, when making 100% whole wheat bread, you may have to adjust the amount of wheat flour if the weather is too humid or dry. Adding to much wheat flour can make the bread dry. If you do not like the strong flavor of 100% wheat bread then you can replace some of the flour with bread flour and it will be lighter in texture, but I prefer the 100% flavor of whole wheat bread.
• Grease a large mixing bowl and set aside. In another large mixing bowl, add the yeast, salt, sugar or honey, oil, and hot water. With a mixer, mix all those ingredients for 2 minutes. Add 2 cups of wheat flour and the powdered milk. Mix for another 2 minutes. With a wooden spoon, stir in the 3 cups of whole wheat flour. Remove the dough from the bowl out onto a lightly floured counter top or table. Knead the dough for 10 minutes until smooth and elastic. You may need to sprinkle a little flour on your dough or counter top a couple of times if it is too sticky, but not too much. Take dough and place it in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don't tighten it down, just lay it over the bowl loosely....or you can use a small t-towel too. The plastic helps it from drying out to much. Let it rise until double in a warm place. Like; a sunny window or on a warm clothes dryer that is running. It can rise as quickly as 45 minutes in those warm places. Otherwise, it can take up to 1 hour to 1 ½ hours depending on the temperature in your house. To test to see if the dough has doubled, press the dough on the top with the tips of your two fingers, lightly and quickly about 1/2 inch into the dough. If the impression stays, the dough is doubled and is ready. If the indent disappears quickly, it needs a little more time; cover and let rise a bit longer. ( 100% wheat bread does not get the height like white bread does).
• Lightly grease a cookie sheet with shortening, or you can line with parchment paper. After the dough has risen, dump the dough from the bowl onto a clean table or counter. Pull about 14 pieces of dough off the dough, and shape them into balls by tucking the ends under...kind of like pinching it all towards the center on the underside of the roll. Place shaped rolls onto the greased cookie sheet(s) about 2 inches apart. Cover with towel; let rise in a warm place for about 30 minutes.
• Preheat oven to 325 degrees. Bake 1 cookie sheet at a time, and bake for 25-30 minutes. They should be golden brown on top. Remove from oven. Take a wet paper towel, and it can be really good and wet, and wipe off the tops of the baked rolls. This does not make your bread soggy. (trust me! ) It keeps the bread crust soft! But...You can avoid this step if you want. Remove rolls from cookie sheet to racks to cool. Wait at least 5 minutes (if you can) before splitting a roll open and smearing it with butter before eating. This gives the bread a few minutes to set. If there is any left over, cool the rolls completely, and store in a airtight container or put into freezer bags and freeze for future eating. You can then microwave 1 frozen roll for 30 seconds when you are ready for another taste of homemade bread.
• To bake bread in a loaf pan: You can use 2 loaf pans, your choice, but since the 100% whole wheat bread is denser and slightly heavier than white, it does not rise as high in a loaf pan as white bread. So I bake it in a single loaf pan to get a nice looking loaf of bread.
• Ok,that being said....Same ingredients, same procedure. Except, after the first rising, remove dough from bowl and flatten it into a greased loaf pan for the final rising. Cover with a towel and let it rise for about 45 minutes in a warm place. Preheat oven to 350 degrees (bake in a hotter oven than for the rolls) Bake for about 40-50 minutes. Remove from oven. Wipe down bread with a wet paper towel. Remove from pan and cool on a wire rack. And....if you insist on cutting a slice of bread before it is cool, use a electric knife or a large serrated bread knife so the loaf don't get squashed down when you are cutting it. :o).