Whole Wheat Dinner Rolls

Wheat Rolls

I love bread, everything about it.  Making it relaxes me.  I like the smell of fermenting yeast.  I know.  I’m weird like that.  The smell of the bread baking isn’t have bad either. 😉

This recipe is based on my recipe for Thanksgiving Dinner Rolls.  I replaced the all-purpose flour with whole wheat flour, added a little vital wheat gluten to keep the texture light, and replaced the sugar with molasses for flavor.  I think they turned out pretty well!

Wheat Rolls

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  • 1/4 cup warm water (115°F)
  • 2 tsp rapid rise yeast (1 envelope)
  • 1 tsp sugar
  • 1-1/2 cups whole milk (115°F)
  • 1/2 cup (1 stick) butter,  plus more for greasing the bowl and pans
  • 1/3 cup molasses
  • 3 large eggs
  • 3 cups bread flour
  • 3-1/2 cups whole wheat flour (I used King Arthur)
  • 2 tsp vital wheat gluten (aka gluten flour)
  • 2 tsp salt
  1. Place warm water in a small bowl with 1 tsp sugar.  Sprinkle yeast over the water and let stand until foamy, about 5 minutes.
  2. In a large bowl, whisk together salt, vital wheat gluten, and the flours.  Set aside.
  3. In a medium saucepan over low heat, cook the milk and butter just until the butter is completely melted.  The mixture should be about 115°F.  If it is too hot, let it cool.
  4. In the bowl of a standing mixer, whisk together the warmed butter and milk, molasses, and eggs.  Whisk in the foamy yeast mixture.
  5. Change the standing mixture attachment to the dough hook.  With the mixer running on low, slowly add the flour mixture, a little at a time, until all the flour is incorporated.  You may need to stop and scrape down the bowl a few times.
  6. Mix on medium speed for 6 minutes to knead.  Turn the dough out onto a lightly floured surface and knead another 2 minutes.  Form dough into a large ball.  Coat a large bowl with butter and place the dough ball inside.  Cover loosely with plastic wrap and let it sit in a warm place for 45 minutes to 1 hour, or until doubled in size.
  7. Butter two 9″ x 13″ pans.  Turn the risen dough out onto a lightly floured surface, gently pressing to deflate.  Pinch off golf-ball sized pieces of dough and form into a ball.  Place the balls of dough on the pans, 16 per pan.  Cover with greased plastic wrap and allow to rise in a warm place for about an hour or until doubled in size.
  8. Preheat oven to 375°F.  Bake the rolls in the center of the oven, one tray at a time, for 20 minutes.  If necessary, rotate half way through baking time.
  9. Once done, remove from the oven and place pan on cooling racks. Lightly brush the tops of the rolls with melted butter and allow to cool.  After about 10 minutes, remove rolls from pans and serve warm.
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