>Whole-wheat Dinner Rolls


After the success I had with making Panettone the other day, I decided to try my hand at making dinner rolls using a similar formula.
I love light, airy, yeasty dinner rolls, but I’ve always been hesitant to try baking them at home.  Bread baking and I have a love-hate relationship, mostly because I have the patience of a gnat when it comes to food.  Instant gratification!  I want it now! 
So, when a recipe calls for a 6-12 hour rise, and then another 2 or 3 hour rise I’m usually going to bypass it. 
But that was then, and this is now.  Now that I know how lovely bread can truly be when you actually FOLLOW THE INSTRUCTIONS, I’m learning that patience truly is a virtue.  I guess those old adages actually hang around for a reason.
I would say these rolls are most similar to a brioche or egg-bread.  They’re very light, and have a nice tender crumb.  They’re filled with tons of tiny air bubbles, and they’re good warm straight from the oven with nothing on them, but they’re especially tasty slathered with a pat of butter.
I didn’t let these rise as long as the panettone, but it didn’t seem to make a difference.  I did let the dough complete its second rise in my handy-dandy food dehydrator set on about 115F, and I believe this helped shorten the rise time significantly.  

Whole-wheat dinner rolls
prep time: 20 minutes
rise time: 6 hours total
bake time: 10 minutes
1/2 Tablespoon Instant Dry Yeast
1/2 cup whole-wheat flour
1/4 cup warm whey (110-115F)
4 Tablespoons butter
3 whole eggs
2 Tablespoons sugar
1 teaspoon salt
1/2 cup warm whey (110-115F)
3 1/2-4 cups whole-wheat flour
1 cup wheat bran
  1. For the starter: combine yeast, 1/2 cup flour and 1/4 cup whey in a container and place in a warm place in your kitchen.  Allow to rest for 2 hours.
  2. After 2 hours have passed, combine butter, eggs, sugar, salt, 1/2 cup warm whey and starter in the bowl of your electric mixer fitted with a dough hook.  Mix on low speed.
  3. Begin adding flour, one cup at a time.  After you’ve added first three cups, and they’re relatively well incorporated,
  4. Add the wheat bran
  5. Increase mixer speed to medium-high and let run.  If dough comes together in a ball, you’ve added enough flour.  If it is still tacky and sticking to the sides of the bowl, add flour a little bit at the time until dough comes together and cleans the sides of the bowl.
  6. Let mixer run on medium-high for 10 minutes or so.  Check dough periodically – pinch off a small amount and stretch it out to see if the gluten has developed: you should be able to stretch it into a very thin rectangle without it breaking (this is called the windowpane test).
  7. Butter the sides and bottom of a large bowl and place dough in there, turning once to coat both sides with butter.  Cover with plastic wrap and place in a warm spot (either in your oven with the light on, or in a food dehydrator set at 115F) for 2 hours.  Dough should double in volume.
  8. Grease two 12-cup muffin tins
  9. Pinch of small hands-full of dough and roll in the palms of you hands to form smooth balls.  I was able to make twenty-four 1 1/2-2-inch balls out of this amount of dough.  Place the balls in the prepared muffin tins and cover with a damp cloth.  Allow to rise in a warm spot in your kitchen for another couple of hours.
  10. Preheat your oven to 375F
  11. Brush tops of rolls with an egg or milk wash and bake for 10 minutes, or until golden brown.



4 thoughts on “>Whole-wheat Dinner Rolls

  1. >I LOVE homemade whole wheat rolls. Yours look sooo good and beautiful. I especially love the photo of the roll cut in half with butter on it. It looks sooo delicious. ๐Ÿ™‚ You did an amazing job on these dinner rolls!

  2. >@mummy – definitely NOT that kind! we'll have to have a bread baking workshop soon. i'm still working on regular old sandwich loaves – having some difficulty there, but these were super easy!@lindsey: thanks so much for the lovely compliments! you're always so gracious:-).

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