Whole Wheat Yeast Rolls Recipes

WHOLE WHEAT ROLLS

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.

WHEAT YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and whole wheat flour. Beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; 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 down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover; let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden. Cool on wire racks.

100% WHOLE WHEAT ROLLS

Steps:

• Dissolve yeast in water and honey for about 5 minutes.
• Combine honey, olive oil, eggs, and salt in a large mixing bowl.
• Slowly add Flour and knead until it loosens from sides of the bowl.
• Place in large oiled bowl, cover and let rise until about double. About one hour, be sure it is in a warm place.
• Punch down and remove Dough.
• Shape dough into rolls about 2 inch in diameter.
• Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes.
• Pre-heat oven to 375 degrees.
• Bake at about 375 degrees for about 20 minutes or until browned.

HEARTY WHEAT YEAST ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter, sugar and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, whole wheat flour and all-purpose flour; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
• Deflate the dough and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces and form into football-shaped oval. Place the rolls onto lightly greased baking sheets. Brush rolls with melted butter, cover with greased plastic wrap, and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. Serve warm.

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.

WHOLE WHEAT ROLLS

Steps:

• Stir sugar in warm water in large bowl.
• Sprinkle yeast over top.
• Let stand 10 minutes.
• Stir to dissolve yeast.
• Beat in next 5 ingredients in order given.
• Beat on medium for about 2 minutes until smooth.
• Work in enough whole wheat flour until dough pulls away from sides of bowl.
• Turn out onto floured surface.
• Knead 8 to 10 minutes until smooth and elastic.
• Place in greased bowl, turning once to grease top.
• Cover with clean tea towel.
• Let stand in warm place until doubled in bulk, about 1 1/4 hours.
• Punch dough down.
• Cut off egg-sized pieces.
• Shape into buns.
• Place on greased baking sheet.
• Cover again with tea towel.
• Let rise until doubled, about 45 minutes.
• Bake in 350 oven for 15-20 minutes or until nicely browned.
• Makes 18 buns.

QUICK AND EASY HONEY WHEAT ROLLS

Steps:

• Place butter and honey in a small bowl and microwave for 20 seconds. Mix the melted butter and the honey.
• Measure 2/3 cup of warm water or milk (about 105°) and add the yeast.
• For Stand Mixer: Add flours and salt to the stand mixer bowl and mix. Add all ingredients to the stand mixer after the yeast mixture starts to foam (about 5 minutes). Mix on 2 with the dough hook for about 8 minutes. After 2 minutes, stop and scrape down sides if all dry is not mixed in. The dough should be wet and a bit sticky if you work it. You may need a few teaspoons of water or flour.
• For hand kneading: Add flours and salt to a large bowl and stir with a wooden spoon. After the yeast mixture starts to foam (about 5 minutes), add all ingredients to the bowl and mix until everything is incorporated. Move the dough to a surface (I use a baking mat) and hand kneed for 6-8 minutes. The dough should be wet and a little sticky if you work it. You may need a few teaspoons of water or flour.
• Place the dough on a floured surface and roll into a 2-inch diameter roll.
• Cut into six even pieces and roll into balls. Lightly dust with flour.
• Place into a 9-inch cake pan sprayed with PAM and covered with plastic wrap. A 6X9 baking dish will work well, also.
• Place in a warm place to rise, about 30 to 40 minutes. Also, preheat the oven to 375°.
• Bake until golden brown. 16 to 18 minutes. Brush with butter and cool.

SOFT 100% WHOLE WHEAT DINNER ROLLS

Steps:

• Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
• Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
• Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
• Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
• Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
• Let rise, covered for 1 hour.
• Preheat oven to 350 degrees.
• Bake for 20-25 minutes until golden brown.

YEAST ROLLS + VIDEO

Steps:

• Place the sugar and yeast in a medium bowl with water. Stir and leave for 5 minutes until yeast activates and bubbles.
• Place both flours and salt in a bowl. Stir to combine. Make a well in the middle and add milk, eggs, butter, honey (or molasses) and pour in the yeast mixture. Using a mixing spatula or wooden spoon, stir to combine, scraping the sides of the bowl as needed. You should have a thick, tacky batter. If the dough is too sticky, add more flour, a tablespoon at a time, as needed. The dough should be tacky when you pull it away from the sides of the bowl, not loose and sticky.
• Leave dough in the bowl, cover with a light towel and place in a warm place to rise for around 1 1/2 hours or until almost tripled in size. Meanwhile line a 9"x13" pan with parchment paper with overhang on sides.
• Remove towel and punch dough down to deflate. Scrape dough onto floured work surface. Sprinkle flour on top of dough as well and shape into a log. Cut into 4 pieces, then cut each piece into 3 pieces for a total of 12 pieces.
• Flatten each dough piece with the palm of your hand. Pull the edges to the center and shape each piece into the shape of a circle. (You'll be pulling the dough into a small knot at the center, think of a balloon when you tie it off in a knot). Turn the dough ball over and roll the dough ball under the palm of your hand in a circular motion until they're smooth.
• Place the ball with the smooth side up in the pan. Repeat with remaining dough, making 3 rows of 4 rolls. Spray tops of rolls with oil then gently place plastic wrap over the tray.
• Return tray to warm place and leave for 30 minutes, until the dough rolls have almost doubled in size.
• Preheat oven to 350°F.
• Bake for 18-20 minutes, watching tops so they don't get too brown (these are wheat!). Remove pan from oven and brush with melted butter and let soak in. Drizzle tops with honey and sprinkle with sea salt flakes (optional). Lift rolls onto a cooling rack using parchment overhang. Allow to cool slightly before serving.