Ah, the simple joy of breaking bread together—especially when the bread is homemade and impossibly soft. Picture a chilly evening, the aroma of freshly baked rolls filling the house like a warm hug. These whole wheat dinner rolls, with their pillowy texture, are not just a side dish—they’re a centerpiece of comfort.
Remember last winter when everyone was obsessed with baking? This recipe is your new obsession, a delicious homage to that cozy trend.
Steps
- Begin by dissolving the yeast in half a cup of warm water. Stir gently and let it sit aside for a few minutes.
- In a stand mixer, cream together softened butter and honey using the paddle attachment. Add eggs to the mixture and blend well, then pour in warmed buttermilk and the yeast solution.
- Incorporate four and a half cups of whole wheat flour and salt into the mixture. Switch to the dough hook and knead the dough for about two to three minutes, adding a little more flour if necessary, until it is no longer tacky.
- Allow the dough to rise for an hour at room temperature, covered with a towel. It should increase in size but not necessarily double.
- Transfer the dough onto a floured surface and knead briefly by hand, letting it rest for three minutes under a towel afterward.
- Meanwhile, prepare a 13×9-inch pan by generously buttering its bottom and sides.
- Divide the dough into 24 equal pieces. Shape each piece into a ball using your hands, ensuring they maintain a smooth, rounded top.
- Place the dough balls in the buttered pan, letting them touch one another. Cover the pan and let them rise for another hour.
- Preheat the oven to 350 degrees Fahrenheit during the last 15 minutes of the rising time.
- Once risen, bake the rolls for 20 to 25 minutes until they turn golden brown, rotating the pan halfway through for even coloring.
- After removing them from the oven, brush the tops with softened butter. Let them cool slightly before serving, enjoying their soft and fluffy texture.
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
- 4½ to 5 cups whole wheat flour
- 1½ 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 use a different type of flour instead of whole wheat?
- Yes, you can substitute spelt flour for whole wheat flour in this recipe with successful results. However, the rolls may have a slightly different texture.
- Do I need a stand mixer to make these rolls?
- While a stand mixer with a paddle and dough hook attachments is recommended for convenience, you can also mix and knead the dough by hand. Just be prepared for a bit more effort in kneading.
- How do I know if the dough has the right consistency?
- The dough should be slightly sticky but not tacky when touched. If it sticks to your fingers, you may need to add a little more flour. Be cautious not to add too much, as this can result in dense rolls.
- Can these rolls be made in advance and frozen?
- Absolutely! You can prepare the rolls up to a month ahead. Allow them to cool, then freeze them in sections of 12 in freezer bags. When ready to serve, thaw and reheat in the oven.
- What is the best way to shape the rolls?
- To shape the rolls, form each piece of dough into a ball by pushing it through a circle made with your thumb and fingers. Pinch the bottom to seal, then place them seam-side down in the baking dish.
Tips
- When kneading the dough, limit the kneading time to just a couple of minutes to avoid developing too much gluten, which can make the rolls dense. Add flour sparingly if needed to reduce stickiness, ensuring the dough is tacky but not sticking to your fingers.
- Use a clean tea towel to cover the dough during resting and rising phases. This helps with easy cleanup and reduces the need for excess flour on the surface, which can affect the texture of the rolls.
- To shape the rolls, create tension by pushing the dough through your hand to form a rounded top. This technique helps the rolls maintain their shape during baking.
- To make the rolls ahead of time, bake them and allow them to cool completely before freezing. When ready to serve, thaw them and reheat in the oven wrapped in foil to restore their fresh-baked softness.
Equipment
- Stand Mixer with Paddle and Dough Hook Attachments
- Glass Measuring Cup
- 13×9-inch Baking Pan
- Kitchen Scale (for precise measurements, if desired)
