Tender Whole Wheat Rolls Recipes

WHOLE WHEAT DINNER ROLLS RECIPE

Steps:

• In a small bowl combine the warm water and the yeast. Allow to proof for 5 minutes or until it becomes bubbly and the yeast is dissolved.
• Meanwhile, a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the honey and butter for 30 seconds on medium speed. Add the eggs, one at a time, beating after each addition. Gradually add the warm water/yeast mixture along with the buttermilk and orange juice.
• With mixing speed on low, add the salt, vital wheat gluten and the flour (one cup at a time), mix until a soft and sticky dough forms.
• If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 3 minutes or until the dough becomes elastic (you may need to add a bit of additional flour (part or all of the 1/4 c.) or knead by hand on a lightly floured surface for 3-4 minutes. The dough should be tacky, if you pinch it between your fingers it should stick, but if you roll it in a ball in your hands it shouldn't. Just remember this is a soft dough and you don't want to add too much flour to it.
• Place the dough in a greased bowl, cover with plastic wrap and allow to rise until doubled in size (about 45 minutes).
• Once the dough has doubled, punch it down, turn it onto a clean surface (you may need just a bit of flour to prevent it from sticking) and knead it for 2 minutes. Then let it rest for 5 minutes (I cover mine up again. Cut it into 12 equal pieces. Roll into circles and place into a well-buttered 9x13 pan or ¼ baking sheet (or one lined with parchment paper/a baking mat). Generously butter the tops and sides of each roll. Cover and allow to double (until the rolls touch sides), about 1 hour 15 minutes.
• Place into an oven preheated to 350 degrees. Bake the rolls for 17-20 minutes or until tops are lightly golden brown in color. Just keep an eye on them, they may take a little less or a little more time. Remove from the oven and brush with the remaining butter. Serve immediately!

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

100% WHOLE WHEAT CINNAMON RAISIN ROLLS

Steps:

• Place the raisins in a bowl and cover with hot water.
• Place 1½ cups of the flour, the sugar, gluten, yeast, cinnamon, and salt in a large bowl and whisk to combine.
• Heat the milk beverage until very warm - about 115ºF to 130ºF. Add it to the flour mixture along with the coconut oil and applesauce. Blend until smooth (I use a hand mixer).
• Drain the raisins and stir them into batter. Add the remaining flour, ½ cup at a time, until nice soft dough forms. It should be a little tacky, but not sticky.
• Kneed the dough on a lightly floured surface for 5 to 7 minutes, to develop the gluten.
• Place the dough back in the bowl, cover and let rise in a warm area until double in size, about 1 hour.
• Punch the dough down. Divide the dough into 9 pieces and roll each into a ball. Place them in a greased 9-inch baking dish with room to rise. Cover and let rise until double in size and touching, about 1 hour (see image in post above).
• Preheat your oven to 400ºF.
• Brush the tops of the rolls with a little milk beverage, if desired. Bake the rolls for 18 to 22 minutes, or until browned on top and relatively firm to the touch.
• Let cool for 10 to 15 minutes. Cover leftovers and store at room temperature for up to 3 days. Can be individually wrapped and frozen.

WHOLE WHEAT DINNER ROLLS

Steps:

• Place all ingredients into the pan of your bread machine. Program the machine for Manual or Dough. Adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple.
• Allow the machine to complete its cycle.
• Transfer the dough to a lightly floured surface and divide it into 12 pieces.
• Shape each piece into a ball. Place 1 inches apart on greased baking sheets. Cover; let rise until doubled, about 1 hour.
• Bake rolls in a preheated 375ºF for 15 to 20 min, or until golden brown. Remove from pans to wire racks. Brush with melted butter.
• Serve warm.
• Note: You can substitute white whole wheat flour for the all-purpose flour and canola oil for the shortening in this recipe.

BUTTERY WHOLE WHEAT DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Add the sugar, milk powder, 2 tablespoons butter, egg, salt and whole wheat flour. Beat until smooth. Stir in enough bread flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In a shallow microwave-safe bowl, melt remaining butter. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball; roll in melted butter. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 8-10 minutes or until golden brown. Remove from pans to wire racks.

TENDER WHOLE WHEAT ROLLS

Steps:

• In a small bowl, pour boiling water over the wheat bran, flaxseed, salt and cinnamon. Add the honey and oil. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add the sugar, whole wheat flour and wheat bran mixture. Beat on medium speed for 3 minutes. Stir in enough bread flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down., Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks.

WHOLE WHEAT BREAD ROLLS RECIPE | EGGLESS 100% WHOLE WHEAT DINNER ROLLS | WHOLE WHEAT DINNER ROLLS | HEALTHY INDIAN WHOLE WHEAT BREAD ROLLS |

Steps:

• For whole wheat bread rollsCombine the yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.Combine the whole wheat flour, butter, salt, yeast-sugar mixture in a deep bowl and knead it into soft dough using approx. ¾ cup of warm water.Cover the dough with a damp muslin cloth and keep aside for 20 minutes.Grease a baking tray with oil and keep aside.Divide the dough into 8 equal portions and roll each portion into a ball and place it on the greased baking tray.Cover them with a damp muslin cloth and keep in a warm place for 45 minutes or till they rise well.Brush it with milk evenly.Bake the whole wheat bread rolls in a pre-heated oven at 200°c (400°f) for 20 minutes.Immediately brush the whole wheat bread rolls with melted butter, cool slightly and serve warm.
• To make the dough for whole wheat bread rolls recipe | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls | in a small bowl, take yeast. We are using instant dry yeast for the French bread rolls. It helps make bread rolls soft and tenderize the dough by absorbing some of the water and slowing down the formation of gluten strands. It feeds the yeast, resulting in a faster rise. It aids in the browning of the crust via caramelization. It acts as a preservative, keeping the bread rolls fresher for longer It does have some effect on the flavor of whole wheat bread rolls. Add the sugar. Instead of sugar, you can use honey or maple syrup to activate the yeast. Sugar has multiple roles in bread making : Add 2 tbsp of warm water in the bowl. Before pouring the water, dip your finger in water to check if it's lukewarm or no. Water that's too hot can damage or kill the yeast. Mix well. Cover it with a lid and keep aside for 10 minutes. The rising time will vary as per the climatic conditions. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); After 10 minutes, open the lid and you can see a frothy layer on top which indicates our yeast has been activated and is ready to use. If you don't see a creamy frothy layer then discard the yeast and start over again. For preparing the dough for Homemade whole wheat bread rolls, in a deep bowl take whole wheat flour. Take a big bowl as the dough will rise on resting and you would want to prevent it from overflowing. Add butter. Butter enriches the dough and makes softer & more tender bread rolls. Add salt. Add the yeast-sugar mixture. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Mix well and gradually add ¾ cup of warm water. Instead of water, you can make use of milk to make softer wheat bread rolls. The dough will be sticky but, don't worry just knead into a soft and pliable dough. As the dough is kneaded, it will continue to absorb some of the liquid and become less sticky so do not add too much flour or else you will get dense bread rolls. Shape the dough into a proper round using both your hands while tucking the edges at the bottom. Cover it with a damp muslin cloth and keep aside in a warm place for 20 minutes or till the dough increases in volume. If your kitchen is cold you can place your dough in the oven. After 20 minutes, you will notice the dough has risen and looks like this.
• To prepare whole wheat bread rolls, grease a baking tray with oil and keep aside. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Lightly punch down the dough and divide the French bread roll dough into 8 equal portions. The best way to ensure that your bread rolls are equal in size is to weigh them. Weigh the entire batch of dough using a kitchen scale and divide that weight by 8. This will give you your target weight for each bread roll. Take a portion of dough and stretch the top of the dough while pinching and sealing the bottom. Roll each portion into a ball between your palm and kitchen countertop till smooth. You can shape this dough in many different ways including knotted rolls, twisted rolls or even hot dog buns. Place it on the greased baking tray. Space the rolls about ½ to 1 inch apart so the bread rolls do not stick to each other after rising. Cover the bread rolls with a damp muslin cloth or plastic sheet fully but ensure it does not press them down and keep in a warm place for 45 minutes or till they rise well. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); After 45 minutes, the whole wheat bread rolls | eggless 100% whole wheat dinner rolls | whole wheat dinner rolls | healthy Indian whole wheat bread rolls | will have risen. Brush little milk evenly over each roll. Bake the homemade whole wheat flour dinner rolls in a pre-heated oven at 200°C (400°F) for 20 minutes or until lightly browned and cooked through. Do check once in between at 12-15 minutes, if they are starting to darken beyond what you prefer, place a piece of foil over the top and continue baking. Remove them from the oven. Immediately brush little butter/ oil and serve warm. You can enjoy these soft bread rolls with pasta or soup to make a complete meal. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); });
• Q. My Bread buns were not soft even after my dough raised perfectly, what do i do? Make sure you apply melted butter immediately after the buns come out of the oven. Also make sure you knead the dough well. Incomplete kneading can also make the buns hard. Q. My yeast did not froth. What do i do? Yeast needs warmth and food to activate. Make sure you use lukewarm water and sugar to activate it. Hot water will kill the yeast.