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Quick Whole Wheat Rolls (like in an hour!)

Quick Whole Wheat Rolls (like in an hour!)
  • 12 rolls
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Quick Whole Wheat Rolls (like in an hour!)

<p>I recently posted how to make one-hour rolls, using unbleached white flour. I decided to tinker with the recipe, by adding whole wheat flour. Of course, a Kitchen Aid Stand Mixer, with a dough hook is what makes this possible. But, you can use elbow grease, but allow for a little extra time and some sweat equity. These were ready in an hour, turned out fluffy and tender, and now I can have homemade dinner rolls in no time at all. You can view an all-white bread version at http://foodiewife-kitchen.blogspot.com/2012/04/60-minute-dinner-rolls.html</p>

Ingredients

½ cup low-fat milk (I used 1%)
cup sugar
1 teaspoon salt
1-½ tablespoons butter
1-½ packages (or 3-1/2tsps.) of dry active yeast
¾ cups warm water (105F – 115F)
2 cups all-purpose flour
1 cup whole wheat flour
2 Tablespoons vital wheat gluten (optional, but helpful... Bob's Red Mill or King Arthur Flour sells it)
2 tablespoons butter, melted (optional for brushing onto baked rolls)

Directions

<p>I like to use my oven as an &#8220;incubator&#8221;, which hastens the proofing of the dough. I simply turn my oven to <span class="caps">WARM</span> for a few minutes, then shut it off.</p> <p>In the mixing bowl, dissolve the yeast in warm water and the sugar until it foams (5-10 minutes).</p> <p>Mix the two flours together, and whisk with the vital wheat gluten. NOTE: Don&#8217;t sweat it if you don&#8217;t have vital wheat gluten. I use it to help my whole wheat bread dough rise better. But, it&#8217;s not the end of the world if you don&#8217;t use it. Whisk everything together and set aside.</p> <p>In the meantime, melt the butter in the microwave, then the milk. Combine and allow to cool to about 110F. (You could use a saucepan, but the microwave is much easier for me&#8212; I use 25 second increments.) </p> <p>Dump the milk and yeast mixture into the mixing bowl. Add about 2-1/2 cups of the flour mixture and mix with the dough hook. (Or, beat by hand). Mix for about a minute. </p> <p>With the mixer still going, add the remaining flour, a bit at a time and mix for another couple of minutes, or until the dough starts to clean the sides of the bowl. (I used 3 cups of flour, total). Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.</p> <p>Place dough in a lightly oiled bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, (or plastic wrap) and let it rise in a warm place, free from draft (or in the incubated oven), for about 20 minutes.</p> <p>Turn the dough onto a lightly floured surface, and gently shape into a square. Divide into 9 or 12 pieces. I shape each roll by pulling them into a more circular shape then grab corners to the center and twist. Place the ball on a lightly floured surface, twist side down and gently grab and roll into a round ball. You can also make 27 or 24 small balls and make &#8220;clover leaf rolls&#8221;. You then place3 mini dough balls into a greased muffin cup. Cover the rolls with the dish towel, and let the dough rise for about 15-20 minutes.</p> <p>Meanwhile, preheat the oven for 400ºF. Bake for about 18-20 minutes or until the rolls are golden brown. Remove from pans immediately, and brush with 2 Tablespoons melted butter, immediately. Cool on a wire rack, and you can eat these within just a few minutes. </p> <p>The texture of these rolls are fluffy and this is now my &#8220;go to&#8221; recipe for bread rolls.</p>

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