Soft Whole Wheat Dinner Rolls with Tangzhong Starter
User Reviews
4.8
Soft Whole Wheat Dinner Rolls with Tangzhong Starter
Description
The Soft Whole Wheat Dinner Rolls recipe begins with preparing a tangzhong by cooking a small portion of whole wheat flour with water until gelatinized. Separately, a sponge with whole wheat flour, warm water, maple syrup, and yeast is mixed and rested to ferment and rise.
This sponge and tangzhong are combined with additional flour mixed with salt, olive oil, lemon juice, and optional almond extract. Kneading develops gluten for structure while maintaining a manageable, slightly tacky dough. After resting, the dough is divided and shaped into rolls.
These rolls bake to a soft texture with a subtle wheat flavor, suitable as dinner rolls or hamburger buns. They can be prepared ahead by refrigeration or freezing with instructions for thawing and proofing before baking.
Use aquafaba as a water or oil substitute if desired. Nutritional values are provided per serving, and the recipe allows customization by adjusting flour types.
Ingredients
Tangzhong:
- 1/4 whole wheat flour a bit less than 1/4 cup, scant cup
- 1/2 cup water
Sponge:
- 1 cup whole wheat flour
- 1 cup water warm
- 2.5 tbsp maple syrup i like to use 1.5 tbs mapel and 1 tbsp sugar, or other sweetener of choice
- 1 tbsp active yeast 1 tablespoon = 3 tsp
Bread:
- 2 cups whole wheat flour or 1 cup whole wheat and 1 cup whole spelt flour
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1/4 tsp almond extract optional, adds nice bakery like smell
- olive oil or vegan butter, for brushing
Instructions
- In a small saucepan combine 1/4 cup flour and 1/2 cup water over medium heat. mix well and cook until gel like, smooth and starting to get shiny, stirring frequently. Set this tangzhong starter lump aside.
- Mix the ingredients under Sponge in a bowl. Mix with a large spoon for 2 minutes until the batter is very smooth and starting to get gluten-ny.
- Let the bowl sit covered for 1 hour in a warm place. (Use a large bowl as the sponge will triple).
- In a stand mixer, add the sponge, tangzhong. Mix the salt into the 2 cups flour and add the flour to the stand mixer. Start kneading. Add in the oil, lemon juice and continue to knead for 5 minutes. Let the dough rest for 2 minutes. Check the dough to see if it needs more flour or water (it should be soft and smooth. not stiff and not sticky). Add more flour 1 tbsp at a time if needed. The dough should be soft and slightly tacky, but not overly sticky or not too stiff.
- Knead for another 5 to 7 minutes. The dough should not break immediately when a small portion is pulled out. (I knead at setting 2 on my kitchen aid). You can let the dough rest for 15-20 minutes at this point.
- Divide the dough in 12 equal balls. flatten each ball into an oval then roll it up like a jelly roll. Place seam side down in the baking pan. Repeat for all rolls. Spray oil on top. Sprinkle sesame seeds or oats. * See Notes for refrigeration or freezing instructions.
- Cover the pan with a towel and let rise for 25 to 40 minutes or until the rolls double in size.
- Pre-heat the oven to 375 degrees F/ 190ºc. Bake the bread for 20 to 22 minutes.
- Remove the pan from the oven and brush oil or vegan butter on top. Remove the bread from the pan after 10 minutes. Wait for another 5 before serving the warm rolls with olive oil or vegan butter or as a side with anything.
- Store in a bread container on the counter for upto 2 days or refrigerate for upto a week.
Notes
- To make ahead, refrigerate the shaped rolls covered overnight; bring to room temperature before baking.
- For freezing, partially proof rolls for 15 minutes, then freeze on a pan wrapped tightly; thaw and proof before baking.
- Aquafaba can replace some of the water or oil in the sponge for a different texture.
- Shape rolls for burritos or hamburger buns by spacing them at least 2 inches apart on a pan before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Sodium | 197mg | 8% |
| Potassium | 136mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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