"These are great-tasting wheat rolls made with olive oil, regular bread flour, and whole wheat flour. This recipe happened one night when I was making white Italian rolls, and I ran out of flour. All I had left was wheat flour, and luckily for me, it worked out well." — CLOUDSSUNRAIN
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
whole wheat flour
I made this recipe in my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes, then added the remaining ingredients. I used whole wheat white flour and I did not add the full amount of salt, a heaping teaspoon was plenty for me. I kneaded the dough with the dough hook for five minutes (this dough did need a little more flour than what was called for to get the dough to form a solid ball and stop sticking to the bottom of the mixer bowl), then set it to rise for an hour in a greased, covered bowl. After it doubled, I formed rolls using my 1/3 cup measuring cup and plopped them into greased muffin tins, covered it with saran wrap and let them double again. Baked at 400*, these were done in just under 14 minutes. I brushed them with oil straight out of the oven. GINORMOUS rolls. Really. They were huge. The flavor was very nice and the rolls were not too sweet but also fluffy and chewy.
The rolls turned out ok, a little dense but the dough was very sticky and hard to work with, I will try to do this again but i would reduce the amount of olive oil.
I always wanted to try my hand at making rolls. This recipie intrigued me. I tried it and in all the 25 years of cooking for my wife and me, I came up with a great result on the first attempt. Tasty, light, satisfying either with a meal or with cheese and wine, they are a hlt. The best part is that it is healthy. Looking forward to more or these recipies. Thank you.
I adapted this for my bread machine and made it with all whole wheatflour, and it was pretty good. Here is what I did, for anyone who is interested. First, I had to halve the recipe so it would fit in my machine. I used a little over a cup of warm water instead of using the boiling water. I used all whole wheat flour instead whole wheat and bread flour. Then I just adding everything in the order suggested by my bread machine instructions, set it to the "dough" cycle, and then followed steps 4 and 5 from the recipe. The rolls turned out really tasty, light, and fluffy. :)
This is an amazing recipe. I halved the recipe, used all whole wheat flour and made 6 larger sized sandwich buns. I let them rise for almost two hours and they turned out great! This is the only recipe I will ever use from now on for all my rolls and buns. Will even try making loaves with it. So light and full of flavor. Thanks so much for sharing :)
I love the subtle flavor the olive oil adds to these light and tender wheat rolls. I made the recipe exactly as stated using a high quality, first cold press olive oil, but I did halve the recipe. The dough is sticky so expect to add about ¼ cup of flour during the kneading process.
Fantastic! Very soft and fluffy. I really like that they are made with olive oil. To make them even more nutritious, I did an even mix of whole wheat and white flour (i.e. 3cup/3cup); next time I will do 4c whole wheat and 2c white to see if that works. Wonderful rolls!!! My new favorite recipe.
UPDATE: I've had great results making these using 4c whole wheat / 2c white! Still very light and yummy.
This is a fabulous recipe. I halved the recipe, then made 6 large sandwich-size rolls instead of 12 dinner rolls. They were a touch dense, but nothing a little extra rising time for larger rolls wouldn't cure. My mistake. Anyway, the rolls were SO tasty all on their own, but with some pulled chicken and barbeque sauce, they were DIVINE! This is going in my recipe box.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Wheat Rolls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 172
** Calories from Fat: 50
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