Sunday, May 9, 2010

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

30 comments:

  1. I cannot wait to try these. I finally found a local source of grass fed beef and I will be planting tomatoes and onions. . . the only thing I was searching for was a great homemade hamburger roll to make the perfect burger. Thanks for sharing!

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  2. I am always looking for a new roll recipe...I like the one I have been using but want a softer roll more like store bought.

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  3. Those look great! Where do you get your white whole wheat flour? I guess it may just be in my local grocery store, but I've never looked.

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    1. We get ours at Target, actually! White whole wheat from King Arthur is our favorite.

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  4. These look great! Your pictures are so good I can almost smell the bread baking!

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  5. Oh I so wrote this down LOL homemade bread is alwasy the best! thnaks for sharing
    Helen

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  6. This was delish and super soft! I used it for Thai Burgers the other day! Thank you for posting! :D

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  7. Oh my. Really? I'm bookmarking this one for sure. Can't wait to try them. Thanks so much for sharing and linkin up for tasty tuesdays!

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  8. Oh I love those! Definitely will try them :)

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  9. Cool! They look great! Found you through Tasty Tuesdays! I am a new follower!

    http://ourhappyhomeblog.blogspot.com

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  10. These look great!! Can the dough be made in the bread maker??

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    1. I think so, however, the rise time is much less than a traditional yeast bread, so I am not sure how that would work in the time frame of the dough cycle on your bread machine. One approach would be to stop the dough after the first rise and make the rolls from there.

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    2. yes... just use the dough setting then same the rolls and let rise again & bake ;-)

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    3. Yes... just choose the "Dough" cycle on your bread maker. When finished shape rolls and let rise again, and bake ;-)

      ***QUICK TIP: When making bread and you don't have hours for the bread to rise... preheat your oven to 170. Let rise in preheated oven for about 15-25 mins then (leave bread in oven) turn oven up to 350 and bake for 20-30 mins. this works for most rolls and loaf bread too. ENOJY!

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  11. Hi Tina,

    I bet you could make them in the bread machine -- I've never tried it. Because they have a fast rise, I've just always done them by hand! Let me know if you try them.

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  12. I so would like to make this.The only problem is I do not have that warm of kitchen. Do you have to have kitchen aide mixer?

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  13. I just made these for dinner (had to make them early because I'll be at work but the fam will enjoy them). Anyway, I thought why not have one now and make a sandwich out of it. So I did, and it was good!

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  14. I love these rolls! They are so quick and easy, they have become part of our hamburger night. And the leftovers are great for egg sandwiches.
    Thanks!

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  15. These look very doable, especially given the time of 40 minutes start to finish. And I like that you've used whole wheat flour! I'm saving this one for sure.

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  16. Those rolls look so delicious! I've never made bread or rolls at home before and have already bookmarked this - I'll definitely be trying it soon. Thanks so much for sharing on Mangia Mondays!!

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  17. Can't wait to start trying out all these yummy recipes. So glad I found your blog.

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  18. I made these tonight for the first time to use as hamburger buns. I had been using another recipe that was ok, but I just decided to try something different. My husband took one bite and said (while still chewing) "I don't know what you did differently, but these buns are unbelievable!" And I have to agree. Thanks so much!

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    1. I'm so glad your family likes these!!

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  19. Ok. These are fantastic. I had my reservations, as I've been searching for the perfect 100% WW recipe. I used organic AP whole wheat rather than white because that's what I buy in bulk. Amazing.

    Do you think this could easily be adapted with temp and time to make a loaf? I just love the light airy texture of these.

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    1. I have never tried it for a loaf of bread; if you are looking for a great loaf - I recommend our wheat buttermilk bread. But, if you're feeling adventurous -- give this recipe a go! If you do, please let me know how it turns out.

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    2. My main thing is that this is vegan and 100% whole wheat, which is what I'm aiming for. What would you recommend for temp/time for a loaf pan? Double recipe maybe, too?

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    3. I'd bake at 375 for 30 - 35 minutes. We do have a bread recipe I love that's vegan -- http://joyinmykitchen.blogspot.com/2010/09/moms-whole-wheat-bread.html. I grew up eating this bread, so you could also try that one.

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  20. Not sure what I did wrong, but my buns DID NOT turn out well. Maybe it's because I used whole wheat flour instead of the white whole wheat (not sure if there is a difference) Anyways, will try again but just wondering if the flour was my problem or if I did something else wrong. :(

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    1. I'm sorry that these rolls didn't turn out for you. I have made them with all whole wheat flour too, but they are more dense. I can't really help you troubleshoot based on the information that you've provided, but I do hope you'll give them a go again!

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  21. No matter what I do, these always turn out so dense and thick :( Any idea what I should do? They taste good otherwise, but they are in no way "fluffy and light". Should I mix longer maybe?

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Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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