Saturday, August 23, 2014

Whole Wheat Dinner Rolls

Let's face it--whole wheat anything here tends to be crumbly or tough or just not quite the same as at home. I think it's the absence of vital wheat gluten in baking supplies or something different in the milling. Well, these rolls are anything but. They are fluffy, soft, and delicious! I wanted a roll that reminded me of those soft buttery ones my school cafeteria made when I was a child, but I wanted a whole wheat alternative. I found this recipe on An Oregon Cottage, and it is a real winner. I only altered the mixing method and the option to use milk, as my take 2 using kefir was much fluffier than the first ones I made. Yes, this one takes a little time, but patience, Grasshopper. Your efforts will be rewarded!

The back ones have caramelized onion filling.
Whole Wheat Dinner Rolls
2 Tablespoons yeast
1/2 cup warm water
1/2 cup (or 128g) butter, softened
1/4 cup honey
3 eggs
1 cup buttermilk, sour milk, or kefir
4 1/2 to 5 cups wholewheat flour (atta)
1 1/2 teaspoons salt

Dissolve the yeast in the warm water with the honey. Set aside. Cream the butter in a bowl. Add eggs one at a time, mixing thoroughly after each addition to prevent separation. Next pour in the buttermilk and yeast. Add 1 cup of the flour to create a sponge and stir until relatively smooth. Add in the remaining flour and salt, kneading just until the dough begins to spring back when poked and is no longer tacky. Do not add too much flour, or you'll get a tough dough. Place in an oiled bowl, cover, and allow to rise in warm place for 1 hour or until doubled. Once doubled, knead on a lightly floured surface to release air and allow to rest several minutes. Shape into 24 equally sized balls (see tutorial) and place in a greased 9x13 baking dish. The pieces should be touching. Cover and allow to rise again for 1 hour.

Bake in a 170C/350F preheated oven for 15-30 minutes. Brush the tops with melted butter before serving and enjoy warm!

Note: These freeze really well. Just wrap in plastic then foil once cooled. To reheat, thaw, remove plastic, wrap in foil and bake 10 minutes. Also, yeast can be a bit problematic here as far as blooming/not blooming. I have found that buying smaller packets more often (check for expiration) alleviates this problem to some degree.

No comments:

Post a Comment