Whole Wheat Freezer Rolls
User Reviews
5
Whole Wheat Freezer Rolls
Description
This recipe for Whole Wheat Freezer Rolls starts by proofing yeast in warm milk and sugar, then incorporating melted butter, remaining sugar, all-purpose flour, whole wheat flour, and salt. The dough is kneaded until smooth and allowed to rise until doubled. It is then divided into small balls about 2 ounces each, slightly larger than golf balls.
The rolls are frozen on lined baking sheets to firm up before being transferred into storage. When ready to bake, the frozen rolls can be placed directly into a greased baking pan to rise, which may take longer in cooler environments, or skipped if baking fresh. These rolls combine the nuttiness of whole wheat with the lightness provided by all-purpose flour, resulting in a balanced soft texture with some density.
The recipe can be adapted to all-purpose flour only, removing the whole wheat component for a lighter traditional roll. Rising times may vary depending on ambient temperature.
Ingredients
- 3 cups milk warm
- 2 tablespoons active dry yeast + 3/4 teaspoon
- 3/4 cup granulated sugar divided
- 3/4 cup butter cooled, melted
- 5 cups all-purpose flour
- 2-3 cups whole wheat flour
- 1 tablespoon salt
Instructions
- In a large bowl, stir warm milk together with yeast and 1/4 cup of the sugar. Stand 5-10 minutes to proof yeast.
- Using a wooden spoon, stir in melted butter, remaining 1/2 cup sugar and all of the all purpose flour until well combined. Continue stirring as you incorporate the salt and whole wheat flour, 1/4 cup at a time. Through this process, you'll have to switch to kneading with your hands.
- Once dough is tacky, but not tacky enough to leave remnants of dough stuck to your hands, you can finish kneading. About 5 minutes. Dough should be smooth. Place dough into a large, greased bowl, cover with plastic wrap or clean dish towel and rise 1 hour or until doubled in size.
- Punch down dough and divide into 2 ounce pieces.(Slightly larger than a golf ball.) You should get about 40 total. Roll each dough ball to create roll and place on a parchment paper or aluminum foil lined baking sheet. Cover gently with more foil and place flat into freezer.
- After 24 hours, transfer dough balls into large ziploc freezer bags, and place back into freezer.
- To bake, place 16-20 rolls into a greased 9x13 baking dish. Defrost and let rise until 2-2 1/2 times larger, 4-6 hours**)
- Preheat oven to 350 degrees and bake 20-25 minutes or until golden brown and cooked completely.
Notes
- You can skip freezing and bake the rolls immediately after shaping by allowing them to rise in the baking dish.
- To make lighter rolls, replace whole wheat flour with the same amount of all-purpose flour.
- Rising times may vary; cooler environments can require up to 6 hours for the second rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40rolls
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 213mg | 9% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 136IU | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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