Whole Wheat Dinner Rolls

Intro

There’s something truly magical about the aroma of freshly baked bread wafting through the house. It transports me back to my childhood, where every Sunday, my grandmother would bake her signature whole wheat dinner rolls. The warmth of the kitchen, the cozy chatter of family members, and the anticipation of biting into those soft, fluffy rolls is a memory I cherish deeply. Today, I share with you her treasured recipe, lovingly passed down and perfected over the years. These rolls are not just a side dish; they’re a piece of my heart.

Why You’ll Love It

These whole wheat dinner rolls are the epitome of comfort food. They’re soft, slightly sweet, and have the perfect balance of whole wheat nuttiness. Whether you’re serving them alongside a hearty soup or using them to soak up gravy at Thanksgiving, these rolls are sure to be a hit. Plus, they’re made with wholesome ingredients that make them a healthier choice compared to store-bought options. Once you try these, you’ll never look back!

Ingredients

• 1 cup water
• 1/3 cup cracked wheat (such as Coaches Oats)
• 2 1/4 teaspoons dry active yeast
• 1 tablespoon granulated sugar
• 1/3 cup warm water
• 2 tablespoons butter, melted
• 1 teaspoon table salt
• 2 tablespoons molasses
• 1 tablespoon honey
• 1/4 cup wheat germ
• 1/4 cup milk
• 3 cups whole wheat flour, divided
• 2 cups all-purpose flour, divided
• 1 whole egg white, for egg wash

Instructions

1. In a small saucepan, bring the 1 cup water and the cracked wheat to a boil. Reduce heat to medium-low and simmer for about 6 minutes. Remove from heat and allow to cool to lukewarm.
2. In a medium-sized bowl, dissolve the yeast in 1/3 cup warm water with the sugar. Stir and let sit for 10 minutes until frothy.
3. Add the cooled cracked wheat mixture to the yeast mixture. Add the butter, salt, molasses, honey, wheat germ, and milk to the bowl of an electric mixer fitted with the paddle attachment. Mix until combined.
4. Gradually add 1 cup of whole wheat flour and 2 cups of all-purpose flour. Mix until well combined.
5. Switch to the dough hook attachment. With the mixer on low speed, add the remaining whole wheat flour a little at a time until the dough starts to come together. If the dough sticks to the sides, add a little more flour, a tablespoon at a time, until the dough no longer sticks.
6. Knead the dough on medium-low speed for 8-10 minutes until smooth and elastic.
7. Remove the bowl from the mixer, take out the dough, and spray the bowl with cooking spray. Return the dough to the bowl, cover with a towel or plastic wrap, and let sit in a warm, dry place until doubled in size (about 1-2 hours).
8. Punch down the dough and divide it into 19 portions, about 2.5 ounces each. Shape into balls and place on a baking sheet. Cover with a tea towel and let rise for about 45 minutes.
9. Preheat the oven to 375°F (190°C) during the last 20 minutes of rising. Place a dutch oven or oven-safe pot filled with water on the lowest shelf of the oven to create steam.
10. Brush each roll with the egg wash. Bake for 17-23 minutes, until the bottoms are lightly browned. You may need to bake in two batches.
11. Allow the rolls to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips

For perfectly risen rolls, ensure your water is warm but not too hot when activating the yeast. This will help your yeast thrive and give you that beautiful rise. If your kitchen is cold, consider placing the rising dough in a turned-off oven with the light on for extra warmth.

Variations & Substitutions

Feel free to experiment with different types of flour. You can substitute some of the whole wheat flour with spelt or rye for a different flavor profile. If you prefer a sweeter roll, increase the honey to 2 tablespoons. For a nutty twist, sprinkle some sesame or poppy seeds on top before baking.

Storage

Store these rolls in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag. You can reheat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

FAQ

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. After the first rise, punch down the dough and refrigerate it overnight. Allow it to come to room temperature before shaping into rolls and proceeding with the second rise.

What if I don’t have an electric mixer?

No worries! You can mix and knead the dough by hand. It might take a bit more elbow grease, but the results will be just as delicious. Knead the dough on a lightly floured surface until smooth and elastic, about 10-12 minutes.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount and skip the step of dissolving it in warm water. Simply add it directly to the dry ingredients.

Nutrition

Each roll is approximately 145 calories with 1.2g of fat, 0.03g of cholesterol, 20mg of sodium, 117mg of potassium, 29g of carbohydrates, 3g of fiber, 3.8g of sugar, and 4.9g of protein.

Conclusion

Baking these whole wheat dinner rolls is like wrapping yourself in a warm, cozy blanket of nostalgia and love. Whether you’re sharing them with family and friends or savoring them alone with a pat of butter, these rolls promise to bring joy and comfort to your table. I hope you enjoy making them as much as my family and I have over the years. Happy baking!

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