Honey Whole Wheat Rolls
User Reviews
5
Honey Whole Wheat Rolls
Description
These Honey Whole Wheat Rolls begin by proofing active dry yeast with warm water and sugar to activate the yeast. Eggs are warmed separately to room temperature before mixing with butter, honey, salt, warmed milk, and lemon juice. White whole wheat flour and vital wheat gluten are added to build the dough’s structure. The dough is kneaded in a stand mixer and rested, allowing the yeast to ferment and the dough to rise and develop flavor.
After the first rise, the dough is punched down and divided into 15 equal pieces, each shaped and placed closely together in a buttered 13x9-inch baking dish. The rolls rise a second time before baking until golden. Finished rolls are brushed with butter for a soft, shiny crust and an enhanced honey-note. The use of white whole wheat flour lends a lighter texture compared to traditional whole wheat flour, and vital wheat gluten improves elasticity and rise.
These rolls complement meals needing soft, mildly sweet bread and are suitable for tables wanting homebaked whole wheat bread with enhanced texture and flavor. Using a scale to evenly divide dough pieces helps achieve uniform rolls during baking.
Ingredients
- 1/2 cup water 110 - 115 degrees, warm
- 1 1/2 Tbsp active dry yeast
- 1 tsp granulated sugar
- 1/3 cup (75g) unsalted butter softened, plus more for brushing tops
- 1/3 cup (96g) honey
- 2 large egg
- 1 1/2 tsp salt
- 3/4 cup (175ml) milk warmed to 110 - 115 degrees
- 1 Tbsp lemon juice fresh
- 2 Tbsp (19g) vital wheat gluten
- 4 cups (570g) white whole wheat flour then more as needed
Instructions
- In the bowl of an electric stand mixer whisk together water yeast and sugar then let rest 5 minutes to proof.
- Meanwhile, place eggs in a bowl, cover with warm water and let rest 5 minutes (this is just to bring them to room temperature so the rolls rise better.
- Add butter, honey, eggs, salt and milk to the yeast mixture and blend. Then add in lemon juice, vital wheat gluten and 2 cups of the wheat flour and blend.
- Switch to a dough hook, then add remaining 2 cups wheat flour and knead mixture on low (2nd speed) for 4 minutes, while adding in a little more flour as needed (dough should stick to bottom of bowl but not sides near the end of mixing, also it should not stick to your fingertip).
- Cover bowl and let rest 1 hour.
- Punch dough dough and divide into 15 equal portions (I like to use my scale to make them even, you can also roll into a rectangle then cut into 15 equal portions).
- Butter a 13 by 9-inch baking dish and place rolls in baking dish. Cover with plastic wrap (while leaving room for the rolls to expand under the plastic wrap).
- Let rest until doubled in volume, about 1 hour. Preheat oven to 375 degrees during last 20 minutes of rolls rising.
- Bake rolls in preheated oven until golden brown on top and cooked through, about 12 - 15 minutes (they should register 190 degrees in center).
- Brush tops with butter (about 1 Tbsp, I just run the stick of butter over the tops). Serve warm or let cool on a wire rack then store in an airtight container.
- *If you don't want the full flavor of the whole wheat rolls you can substitute 2 cups all-purpose flour in place of 2 cups of the wheat flour. If doing so omit vital wheat gluten.*Also if you can't find white whole wheat flour regular whole wheat flour may be substituted they just may not be quite as fluffy.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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