100% Whole Wheat Dinner Rolls
Servings 12 Rolls
100% whole wheat rolls that taste way too good to be whole wheat! This easy yeast roll recipe is packed with the nutrition of freshly milled grains and incredible flavor.
Ingredients
- 1 ½ cup warm water
- 1 tablespoon active dry yeast
- ⅓ cup melted butter
- ¼ cup honey
- 1 egg
- 2 teaspoons salt
- 2 tablespoons sunflower lecithin (optional but highly recommended)
- 5 cups (530 grams) freshly milled whole wheat flour
Instructions
Activate Yeast
- Pour the warm water into your bowl or mixer bowl and add the yeast to the water. Mix slightly and let sit for 10 minutes to activate the yeast.
Mixing the Dough
- Add to the water and yeast mixture the melted butter, honey, egg, salt, and sunflower lecithin. Mix these ingredients together until well incorporated.
- Add your flour, one cup at a time. If using a mixer, add the flour while mixing on low with a dough attachment hook. You may need slightly more or less flour, depending on your environment. Add flour until the dough starts to pull from the sides of the bowl.
- Mix/knead the dough for at least 5 minutes to help develop the gluten structure.
First Rise
- Oil a large bowl, transfer the dough to the bowl, and cover with plastic wrap or a moist tea towel.
- Let the dough rise until doubled in size. This usually takes about an hour, but you can speed it up by placing it in a warm area of your home or inside the oven with the light on.
Shaping the Rolls
- Prepare a 1/2 or 3/4 size sheet pan by spraying with non-stick spray or lining with parchment paper. You can also use a 9x12 inch baking pan.
- Once the dough is doubled, dump your dough onto a slightly wet of floured surface. Divide the dough into 12 equal portions. To get a uniform size, measure each dough ball on a scale at about 3 ounces each.
- To shape, first flatten the dough in a round shape on the countertop. It can be helpful to lightly flour your surface, if your dough is a bit sticky. Lift it up and form a ball shape by wrapping the edges underneath the center of the dough. With your hand in a cupped "C" shape, hold the dough lightly and place the flat side of your hand down on the countertop (pinky side). With the dough in the center of the cupped hand, move your hand in a circular motion while shaping a beautiful round ball of dough. (You could alternately roll the dough in a snake shape and tie them in a knot.)
- Place the dough balls about an inch apart on the sheet pan. You want them to touch slightly after rising. You could also place them closer together inside a baking dish. This can help them rise upwards more, but it all depends on the finished look you prefer.
Second Rise
- Cover the dough again and let rise until almost doubled. This rise usually takes 30-45 minutes.
Baking Instructions
- When ready to bake, preheat your oven to 350 degrees Fahrenheit. Bake in the oven for 20 minutes.
- Remove from the oven and lather melted butter on top of the rolls. Place back in the oven for a final 5 minutes to finish baking and to create a golden-brown top.
- Once finished baking, remove the rolls from the oven. Eat them warm or cool completely, preferably lathered in butter!