4.8 from 54 votes
Soft Whole Wheat Dinner Rolls with Tangzhong Starter
These soft whole wheat dinner rolls use a tangzhong starter and a sponge fermentation step to develop a tender crumb and moist texture. Whole wheat and optional spelt flours combine with olive oil, lemon juice, and almond extract to enhance flavor. The dough is kneaded and allowed to rest before shaping into rolls with a soft but firm consistency.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings:
12
Calories:
176 kcal
Course:
Bread
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 176
% 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.