© 2013 Mel IMG_5438

The Fluffiest Whole Wheat Dinner Rolls Ever in Life

So it finally cooled down enough here in Toronto to start talking about turning on the oven again. I made these a few weeks ago on a cool Monday afternoon when a craving for a wonderfully fluffy dinner roll struck. Then….the heat wave invaded the city and the only sane activities involved hiding from the sticky humidity by blasting the AC, jumping in a pool, or dreaming of frozen dessert. Turning on the oven….err…notsomuch.

These are the perfect mixture of fluffy, doughy and buttery. Sometimes the most simple things are the best. They’re fantastic on their own, warm out of the oven with butter melted on them. An excellent choice for a potluck BBQ or even as a slider bun!

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Ready for the oven!

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Nice and golden brown.

Soft and Fluffy Honey Whole Wheat Dinner Rolls

Makes 9 Rolls 

  • 1 1/2 cups ¬†whole wheat bread flour
  • 2 cups bread flour
  • 2 1/4 tsp instant yeast
  • 1/2 tsp fine sea salt
  • 1/4 cup honey
  • 1/2 cup warm water
  • 1/2 cup milk, warmed to 105-115 F
  • 1 large egg, lightly beaten
  • 3 Tbsp (45 g) unsalted butter, at room temperature

1.In the bowl of a stand mixer, combine the flours and salt, whisk together slightly to combine.

2.Add the milk, water, egg, and honey and start to mix on low speed until the mix starts to form a cohesive dough. Once the dough is starting to come together, add the butter.

3.Continue to mix on medium-low speed for 7 minutes. The dough will not complete reach cleanup stage. It won’t entirely pick up off of the bottom of the bowl. It will be soft and slightly sticky due to the butter content (which makes these SUPER YUMMY!), but will be nice and smooth and elastic.

4.Turn the dough out onto a floured surface and knead a few times and form the dough into a ball. Place the dough in a medium, lightly greased bowl, cover, and let rise for 2 hours.

5.Turn the dough out onto a lightly floured surface and divide it into 9 equal portions of 3 oz or 90 g each. Round them up into nice tight smooth round balls and place in a greased 8×8 or 9×9 baking dish. Cover and let proof for 30 minutes.

6.Meanwhile, preheat the oven to 400 F. Once the rolls have proofed (they will look puffy and will fill the 8X8 pan without any gaps), bake for 20-25 minutes until golden brown on top. Enjoy fresh and warm out of the oven for best results, or re-warm slightly in the oven the next day.

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