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.

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.

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 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

KITTENCAL'S OLD FASHIONED WHITE BREAD



Kittencal's Old Fashioned White Bread image

This recipe goes back years and I still make it today, the dough is a pleasure to work with and always produces a soft high delicious loaf of bread --- sometimes it's not the ingredients but the method used, I have been baking bread for long enough to know all the secrets, follow the directions and I think you will be very pleased with this bread! --- Canadian members use all purpose white flour, for U.S. members use white bread flour --- I suggest to make this with a heavy-duty stand mixer but if you do not have one this can be made by hand --- just a tip, to create a perfect rising temperature for yeast bread/buns, just before you start making the recipe turn your stove on to 200 degrees F and leave it on for a couple of minutes then turn it off, you can rise your dough in the oven, works every time, but don't forget to turn the oven off or you will have to rise it at room temperature lol! --- this dough can be used for many different recipes, it makes a wonderful cinnamon-raisin swirl bread --- for pan greasing see my recipe#78579

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h30m

Yield 1 (8x4-inch) bread

Number Of Ingredients 9

1/2 cup milk
2 tablespoons sugar
1 1/2 teaspoons salt
4 -6 cups white flour (or as needed)
3 tablespoons shortening, room temperature (or use 3 tablespoons lard)
1 1/4 cups warm water
2 teaspoons sugar
1 tablespoon dry yeast
1/2 teaspoon dry yeast

Steps:

  • Fit a heavy-duty stand mixer with kneader blade.
  • In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 2 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 15-20 minutes on your top fridge shelf).
  • Place 4 cups white flour and 3 tablespoons shortening (or lard) in the stainless steel mixing bowl along with the warm milk mixture; cover bowl with a towel to keep the milk warm.
  • In a cup mix together 1-1/4 cups warm water with 2 teaspoons sugar, mix with a spoon until the sugar is dissolved; add in 1 tablespoon plus 1/2 teaspoon dry yeast, stir with a spoon for about 15 seconds.
  • Place a towel over the cup and proof for about 8-10 minutes or until foamy.
  • Place the water/yeast mixture in the bowl.
  • Start mixing/kneading add in more flour as needed to create a soft smooth dough (about 8 minutes).
  • Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 5-8 minutes.
  • Gather up the dough and shape into a ball, then place in a large well greased bowl.
  • Cover with plastic wrap and let rise in a warm place for about 1 hour (I use my oven!).
  • Punch down the dough and place on a surface.
  • Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully, no need for a rolling pin!).
  • Roll the dough up tightly then seal the long seam.
  • Using a knife slice off the dough ends just enough to fit into your 8x4-inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough).
  • Place in a dark metal 8 x 4-inch bread pan.
  • Cover and let rise in a warm place for about 30-40 minutes or until doubled.
  • Bake in a 375 degree oven for about 25 minutes, or until golden brown.

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