Saturday, April 26, 2014

Soft Whole Wheat Dinner Rolls

One of my tasks at Thanksgiving and Easter is to bring rolls. I like to try different things until I find one that I can't live without. This year at Easter, I found this recipe for soft 100% whole wheat dinner rolls from a blog called An Oregon Cottage. These were super easy to make, they proofed up quickly, baked off beautifully, and tasted really amazing. I might hang on to this one! Check out the Oregon Cottage site; she has a lot of good recipes, and she provides step-by-step pictures of how to make these rolls, something that is super helpful if you're not all that comfortable making bread.

Soft Whole Wheat Dinner Rolls
2 tbs. dry yeast
1/2 c. warm water
1/2 c. butter, softened
1/4 c. honey
3 eggs
1 cup buttermilk or milk
4-1/2-5 cups whole wheat flour
1-1/2 tsp. salt

1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.

2. 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 milk and yeast mixture.

3. Add 4-1/2 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, if needed.

4. 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.

5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.

6. Let rise, covered for 1 hour.

7. Preheat oven to 350 degrees.

8. Bake for 20-25 minutes until golden brown.

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