Recipe by KATRINA
"This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time."
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2 (.25 ounce) packages
active dry yeast
1 3/4 cups
warm water (110 degrees F/45 degrees C)
butter, melted and cooled
2 1/4 cups
whole wheat flour
2 1/2 cups
This was such great recipe, they turned out awesome. I just divided the dough up into 16 balls and baked them on a cookie sheet, instead of putting them in muffin tins. Then before I baked them, I brushed them with a beaten egg instead of butter. Then I scored the top of them. They had a nice, glossy crust, and were just the right size for sandwiches! I also used all white flour instead of the wheat flour. If you use all white flour, you just have to add a little bit more flour and knead a little bit longer for the gluten to develop. And then I divided the dough up into buns and baked them in a 9x13 for white dinner rolls. They came out so good! Thanks so much for this great recipe!
After spending three hours preparing the bread, it was just OK. The bread had a sweeter taste and lacked flavor.I definitely would not make them again unless I found a way to add some more flavor.
I cut this recipe down to 12 servings. I made two small changes; I used milk instead of water and I doubled the yeast, using two envelopes fora halved recipe. (The reason I did this was because I've always had issues making whole wheat bread/rolls so I wanted to be sure this one would work.) I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the sugar and warm milk in my mixer bowl for ten minutes, then added the beaten egg, melted butter, then all the dry ingredients. This dough needed 3/4 cup more flour to form a ball. I kneaded it with my dough hook for five minutes, then set it to rise on a warm heating pad in a greased and covered bowl for an hour. Once it doubled, I formed the rolls using a dry 1/4 inch measuring cup and set the formed rolls in a greased muffin tin. I set them to rise again on the warm heating pad, covered with saran wrap, for a half hour. 400* for 12 minutes and they were perfect. I brushed the tops with vegetable right out of the oven, as it gives them soft, bakery style tops. These rolls are absolutely delicious. I was worried that the sugar might be too much but it's really not. They're perfectly chewy but they also came out light and fluffy. Like something you'd get at a fancy bakery. VERY good. I'll use this recipe again. I think this would be really good with honey or light brown sugar in place of the granulated sugar, too.
I am giving this recipe 5 stars b/c I love the Black-Eyed Pea Restaurant's wheat rolls and on my first try to replicate them tried this recipe. End of search! Thanks for the recipe.
I did the initial mixing and first rising in my bread machine. I was tempted to skip the second rising, but didn't. These rolls are worth the extra effort!! They are possibly the best wheat rolls I have ever eaten. The dough seemed a little difficult to work with (very elastic!!), but they turned out awesome!
LOVED this roll!! Made them for a Thanksgiving get together and they loved them!! I make this recipe everytime I need to make rolls or want to make rolls! Thanks for submitting this recipe! I also cooked them on a cookie sheet and they turned out great! Would be a fun dough to have your kids play with and make their own rolls!
I ADDED 1/4 CUP MASHED POTATOES, FOR EXTRA MOISTNESS, AND THEY WERE WONDERFUL
I made this recipe into cinnamon rolls and I used my Kitchen Aid mixer to knead the dough. I followed the recipe exactly, EXCEPT that it needed more flour to pull away from the sides of the bowl. (I added 1/2 cup whole wheat flour and 1/2 cup all-purpose). After the first rise, I punched the dough down and split it in half. I rolled one half into a uniform loaf shape and baked it in a large loaf pan at 350 degrees until golden on top. -- I pressed out the other half into a large rectangle, brushed it with butter and sprinkled with lots of cinnamon and sugar. I rolled it up, cut into 12 rolls/slices, placed them in muffin tins, covered and refrigerated overnight. Then I baked them the next morning at 400 degrees. Turned out great!!
* Percent Daily Values are based on a 2,000 calorie diet.
Light Wheat Rolls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 140
** Calories from Fat: 40
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