In an effort to try to be a little more healthy, we made some awesome Wheat Rolls.
So awesome in fact that my toddler didn’t even bat an eyelash when I handed it to him. Usually, when I give him wheat bread anything he tells me it’s yucky, but not these. He ate 3 of these. I personally prefer wheat bread, but my boys do not.
At all. These rolls are delicious and so easy. It will make about 36 rolls. I put 24 of them on a cookie sheet before they do the 2nd rise and then freeze them. Then I put them in ziplock bags and leave them there.
Then you can pull them out the night before and thaw them in the fridge on a cookie sheet. Pull them out an hour before you want to bake them and they will be perfect.
- 1 package active dry yeast
- 1/2 c. warm water
- 2 c. milk, scalded then cooled to room temperature
- 4 Tbsp. melted butter, slightly cooled
- 1/2 c. sugar
- 3 1/2 c. Whole wheat flour
- 3 1/2 c. White bread flour
- 2 eggs
- 2 tsp. salt
- 1/2 c. honey
- In a mixing bowl, combine yeast, warm water, and 1 Tbsp sugar. Let the yeast get bubbly.
- Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow cooling slightly.
- Melt the butter in the microwave and set aside.
- Add the sugar, honey, milk, and 3 1/2 c. flour to the yeast mixture. Beat together for two minutes.
- Add butter, eggs, and salt. Stir well.
- Add the rest of the flour a half a cup at a time until the dough begins to separate from the sides of the bowl. Let it rest for 3-5 minutes.
- Knead the dough in the bowl for 5 minutes. If the dough seems sticky to you add a tablespoon of flour at a time until it reaches a good consistency.
- Remove dough from the bowl and grease the inside of the bowl.
- Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil.
- Loosely cover the bowl with plastic wrap and allow the dough to double in size, which takes a little over an hour and sometimes longer in my cold house.
- Once the dough has doubled, smash it down with your fists for about a minute.
- Roll the dough out to about a 1/2 inch thick. Then fold the dough in half, now making it an inch thick, and roll over with a rolling pin to seal it together. This makes a perfect way to separate the rolls once baked. No need to cut it in half, just pull it apart.
- Cut the dough into rectangles about 2 inches by 3 inches.
- Place the dough on a greased baking sheet and cover lightly with plastic wrap. Allow the dough to double in size
again (about 1 hour).
- Bake at 350 degrees for 15 minutes,
or until golden brown. Immediately rub the tops with a little bit of butter for
that fabulous shine. Enjoy!
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