Kittencals 60 Whole Wheat Rolls Recipes

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KITTENCAL'S 60% WHOLE WHEAT ROLLS



Kittencal's 60% Whole Wheat Rolls image

These are really good buns, I make them often, I use Robin Hood Multigrain bread flour to make them but any whole wheat bread flour will do, if you live in the U.S.A then use white bread flour, in Canada just use all purpose. I usually get around 12 large buns, the yield is only estimated depending on how large you make the buns.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 3h35m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup milk
1 1/2 teaspoons salt
3 tablespoons sugar
4 tablespoons butter
3 cups multigrain whole wheat bread flour (or use just whole wheat bread flour)
1 cup white flour (more if needed, use bread flour for the U.S.)
1 1/4 cups warm water
1 teaspoon sugar
1 tablespoon dry yeast

Steps:

  • In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
  • Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
  • Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
  • Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
  • Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
  • After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
  • Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
  • Remove and punch down dough.
  • Shape into 12 balls (depending on what size you make them).
  • Cover and rise again for 30-35 minutes.
  • Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
  • Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.

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.

KITTENCAL'S LIGHT WHOLE WHEAT BREAD



Kittencal's Light Whole Wheat Bread image

For me this is the best recipe whole wheat bread it has never failed me yet, I most always add in a couple tablespoons of yellow cornmeal, it gives the bread flavor and crunch, also for a savory flavor add in a teaspoon of dried Italian seasoning and some garlic powder, this will make two smaller loaves or you can make one large loaf of bread and bake in a 9x5-inch bread pan

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 3h25m

Yield 2 loaves

Number Of Ingredients 10

1/2 cup milk
3 tablespoons butter
2 teaspoons salt
2 1/2 tablespoons sugar
1 1/2 cups water
2 teaspoons sugar
1 tablespoon dry yeast
1/2 teaspoon dry yeast (or use 2 packages yeast)
2 cups whole wheat bread flour
2 cups white flour (more as needed, US residents use white bread bread flour, Canadian residents can use all-purpose)

Steps:

  • Grease two dark metal 8 x 4-inch loaf/bread pans.
  • Fit a heavy-duty stand mixer with kneader blade.
  • Place both flours into the stainless steel mixing bowl set aside.
  • Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
  • When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
  • In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
  • Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
  • Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
  • After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
  • Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
  • Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
  • Generously oil a large glass or stainless steel bowl.
  • Place the dough in the bowl; turn to coat the dough with oil.
  • Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
  • Punch down the dough then slice into two equal pieces.
  • Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
  • Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
  • Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
  • Repeat with the remaining dough.
  • Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
  • Set oven to 375°F.
  • Bake for about 25 minutes, or until the top is golden dark brown.

KITTENCAL'S SUB/SANDWICH BUNS



Kittencal's Sub/Sandwich Buns image

This dough is an absolute pleasure to work with, it makes the best sub buns but of coarse you can use this dough for whatever you like, this dough also freezes well after the first rise and the baked buns also freeze well --- I like to add in 1 teaspoon malt powder to the flour mixture but that is only optional, it works with the yeast to improve flavor and texture of the dough and also improves the flavor somewhat.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 3h25m

Yield 6 large buns

Number Of Ingredients 8

3/4 cup warm water
1 teaspoon sugar
2 tablespoons dry yeast (use 2 tablespoons yeast, even 1-3/4 tbsp will do fine)
1/4 cup Crisco shortening, melted
1 cup full-fat milk
1 1/2 teaspoons salt (can reduce to 1 teaspoon)
3 tablespoons sugar
4 cups all-purpose flour (more as needed)

Steps:

  • Prepare a heavy-duty stand mixer fitted with a kneader attachment.
  • Place about 3-1/2 cups flour in the bowl.
  • Melt the shortening in the microwave; add to the bowl with the flour.
  • In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
  • Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm.
  • Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy.
  • After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth.
  • Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel.
  • Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place).
  • Punch down dough.
  • Cut into pieces (I usually cut into 6 pieces), and shape large balls.
  • Let dough balls rest for about 4 minutes (or just enough time to make shaping easier).
  • Shape the dough into desired length for buns.
  • Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray.
  • Place the long pieces of dough on a baking sheet (shape once again if you need to).
  • Cover and let rise for about 25 minutes, or until doubled.
  • Set oven to 375 degrees.
  • Bake for about 22-25 minutes, or until dark golden brown.
  • If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds.

Nutrition Facts : Calories 443.7, Fat 11, SaturatedFat 3.1, Cholesterol 4.1, Sodium 603.5, Carbohydrate 74.2, Fiber 3.3, Sugar 9.3, Protein 11.5

KITTENCAL'S BUTTERY PAN ROLLS



Kittencal's Buttery Pan Rolls image

I make these buns on a regular basis they have remained a family-favorite over the years --- if you choose not to brush the tops with any butter another idea is after the second rise before baking mix 1 egg white with 1 tsp cold water and carefully brush the buns with egg wash mixture then sprinkle with sesame seeds :)

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 10

1 tablespoon dry yeast
1 teaspoon yeast
1/2 cup warm water
1 teaspoon sugar
1 large egg (covered in warm water for about 15-20 minutes to bring down to room temperature)
1 cup milk
1/4 cup butter, cut into pieces (no subs please!)
1 1/2-2 teaspoons salt
3 tablespoons white sugar (if you prefer a sweeter roll then increase the sugar)
4 cups white flour (more as needed, U.S. residents use bread flour, Canadian residents can use all-purpose flour)

Steps:

  • Generously grease a 13 x 9-inch baking pan (preferably metal) with melted butter; set aside.
  • In a heavy-duty stand mixer fitted with a dough hook, add in 4 cups flour; set aside.
  • In a small saucepan heat the 1 cup full-fat milk with 1/4 cup butter, salt and 3 tablespoons sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt) set aside until warm and not hot, to speed things up place in the fridge for about 20 minutes this will cool it down faster, the mixture should be warm but not hot.
  • When the milk mixture is warm, proof 1 tablespoon and 1 teaspoon yeast in 1/2 cup warm water with 1 teaspoon sugar; let sit for 10 minutes or until foamy.
  • Add the yeast and the warm milk/butter mixture and the egg to the bowl with the flour in it.
  • Start mixing, adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
  • Keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth.
  • Remove the dough from the mixing bowl, and let sit covered with a clean tea towel on the counter for 10 minutes.
  • After 10 minutes, knead the dough gently for about 15 seconds into a ball (the dough will come together nicely).
  • Place in an oiled bowl.
  • Cover and let rise about 1 hour or until doubled in size.
  • Punch down dough.
  • Divide dough into 12 pieces, and shape into round balls.
  • Place the dough balls into the prepared baking dish (fitting 12 balls evenly in the dish with 3 balls across and 4 rows down, if you have extra dough balls place into the freezer to bake another time).
  • If desired, brush the dough balls with melted butter, this is only optioanl.
  • Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
  • Set oven to 375 degrees.
  • Bake for 22-25 minutes, or until dark golden brown on top.

Nutrition Facts : Calories 222.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 30.6, Sodium 335.4, Carbohydrate 36.8, Fiber 1.4, Sugar 3.6, Protein 6

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