Ah, the humble dinner roll—a staple at any meal, yet so often overlooked. I remember last Thanksgiving, my aunt brought a batch of her famous whole wheat rolls, and they disappeared faster than the turkey! These soft and fluffy delights are much more than just a side; they’re a warm hug in bread form.
Steps
- In a small bowl, dissolve the yeast in warm water and set aside.
- In a stand mixer, cream together the softened butter and honey using the paddle attachment.
- Add the eggs to the butter mixture and mix well, scraping down the sides as needed. Pour in the warmed milk and yeast mixture.
- Incorporate 4½ cups of whole wheat flour and salt into the wet ingredients, mixing until combined.
- Switch to the dough hook and knead the dough for 2-3 minutes, adding a bit of flour if the dough is too sticky but avoiding over-kneading.
- Cover the bowl with a towel and let the dough rise at room temperature for an hour.
- Once risen, turn the dough onto a floured surface, knead briefly, and let it rest for three minutes.
- Butter a 13×9-inch baking pan generously.
- Cut the dough into 24 equal pieces and shape each into a ball.
- Arrange the dough balls in the prepared pan, ensuring they touch each other.
- Cover the pan and let the rolls rise for another hour.
- Preheat the oven to 350°F (about 177°C) during the last 15 minutes of rising time.
- Bake the rolls for 20-25 minutes until they are golden brown, rotating the pan halfway through.
- Brush the tops with softened butter as soon as they come out of the oven, then let them cool slightly before serving.
Ingredients
- 2 tablespoons active dry yeast (instant yeast can also be used)
- 1/2 cup warm water
- 1/2 cup softened butter
- 1/4 cup honey
- 3 eggs
- 1 cup lukewarm buttermilk or milk
- 4 1/2 to 5 cups whole wheat flour
- 1 1/2 teaspoons salt
Nutritional Values
Calories: 3240kcal | Carbohydrates: 472.8g | Protein: 86.4g | Fat: 112.8g | Saturated Fat: 64.8g | Cholesterol: 744mg | Sodium: 3456mg | Fiber: 19.2g | Sugar: 84g
FAQ
- Can I really achieve soft and fluffy dinner rolls using only whole wheat flour?
- Yes, it is possible! This recipe uses whole wheat flour exclusively, along with ingredients like eggs, butter, and honey, which contribute to the rolls’ light and fluffy texture.
- What is the best way to knead dough for these rolls?
- After mixing the ingredients, use a dough hook to knead for just a couple of minutes. The goal is to reduce stickiness, not develop gluten. Add a little flour if needed, and ensure the dough is not tacky when touched.
- How can I prepare these rolls in advance?
- You can bake the rolls up to a month ahead. Once cooled, separate them into sections of 12, place in freezer bags, and freeze. To serve, thaw them in the morning and warm in the oven wrapped in foil.
- What should I do if the dough is too sticky?
- If the dough is excessively sticky, add a tablespoon or two of flour while kneading. Be careful not to add too much flour, as this can result in dense rolls.
- Can I substitute spelt flour for whole wheat flour in this recipe?
- Yes, spelt flour can be used as an alternative to whole wheat flour, and it has been tested with good results.
Tips
- Avoid Over-Kneading: When kneading the dough, aim for just a couple of minutes to reduce extreme stickiness. Over-kneading can cause the dough to become tacky again, so knead only until it no longer sticks to your fingers but still adheres slightly to the bowl.
- Control Flour Addition: Be cautious not to add too much flour during mixing and kneading. Adding excessive flour can result in dense rolls, so add it gradually and only as needed until the dough is just right.
- Proper Rising Environment: Allow the dough to rise in a warm, draft-free area to ensure optimal yeast activity. This will help the rolls become soft and fluffy.
- Make-Ahead Tip: You can prepare these rolls up to a month in advance. After baking and cooling, freeze them in sections. When needed, thaw and reheat in the oven to enjoy fresh-tasting rolls.
Equipment
- Stand Mixer – A stand mixer with a paddle attachment and a dough hook is essential for mixing and kneading the dough.
- Glass Measuring Cup – Useful for accurately measuring liquids like warm water.
- 13×9-inch Baking Pan – Required to bake the rolls in the oven.
- Reusable Plastic Cover or Dough Rising Cover – To cover the dough while it rises.
