Whole Wheat Rolls

These are the most moist, yummy rolls ever.

And, they are ready to eat in 40 minutes!

Amazing :)

The recipe is adapted from another hamburger roll recipe on my blog.  I created this version when I went to make rolls a few weeks ago without any eggs!  I wasn't sure how they would turn out -- but they were fantastic.  So, this weekend, I tried to see if I could re-create these rolls again, and I did with success.

The key to these rolls... don't over bake them!  They have a nice chewy texture that I love.

100% Whole Wheat Dinner Rolls - Adapted from Lynn's Kitchen Adventure
{Print Recipe}

1 1/2 T yeast
1 C + 1 T warm water
1/3 C oil
1/4 C sugar
1 tsp. salt
3 C White Whole Wheat Flour

Begin by dissolving the yeast in the water.  Let sit for 3-5 minutes until yeast is foamy.

Add in the oil, sugar and salt.

Then, add in the flour, 1 C at a time {I did this in my kitchen aid} stirring until incorporated.

Knead the dough for 3-5 minutes, until the dough is well formed and easy to work with.  Add additional flour as needed to get the dough to become workable.

Divide the dough into 9-12 sections and roll into balls.  {9 if you'd like larger rolls, 12 if you'd like smaller ones}.

Place the rolls on a lightly greased cookie sheet.  Cover with a tea towel.

Set in a warm place and allow the dough to rise/rest for ~20 minutes.

Then, bake at 425 for 8-10 minutes until lightly browned.

Cool on a wire cooling rack for 5ish minutes.



Then, transfer to a bread basket until you're ready to eat!

Linked to:

Tempt My Tummy Tuesday
Tasty Tuesdays
Ingredient Spotlight