Easy Whole Wheat Dinner Rolls Recipe2017-11-12
- Yield : 12 rolls
- Servings : 12
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Easy whole wheat dinner rolls recipe. Very easy and delicious rolls baked in the oven. They can be prepared ahead and refrigerated for future use. Are you looking for whole wheat bread recipe?
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Baked Pretzels with Caraway Seeds Recipe
Makes 12 pretzels
Ingredients: 1/4 oz (7.5 g) active dry yeast, 3/4 cup (180 ml) warm water (105º F (52º C)), 2½ cups sifted all-purpose flour, 1/4 teaspoon salt, 1 large egg white, beaten with 1 teaspoon water, 2 tablespoons caraway seeds
Instructions: In a large mixing bowl, combine yeast and warm water. Set aside and let stand for about 5 minutes, then stir until yeast dissolves completely.
Stir 1½ cups of all-purpose flour into the yeast mixture. Add salt. using a spoon, beat until smooth. Add enough of the remaining all-purpose flour to make a stiff dough. Place the dough onto a lightly floured surface. Knead for 5 minutes and set aside.
Lightly grease a large bowl with nonstick cooking spray. Shape the dough into a ball, then place in the greased bowl, and turn to coat with grease on all sides. Cover with a dish towel and let the dough rise in a warm place until doubled in bulk, for about 1½ hours.
Punch down risen dough, then divide it in half. Cut each half into 6 equal pieces.Roll each piece into an 18-inch (45 cm) strand.Twist into a pretzel shape, tucking the ends under.
Lightly grease a baking sheet with nonstick cooking spray, arrange the pretzels on it about 1 inch 92.5 cm) apart. Cover loosely with paper towel. Allow the pretzels to rise for about 30 minutes.
Meanwhile, preheat the oven to 400º F (200º C). Brush rose pretzels with egg white mixture and sprinkle with caraway seeds. Bake in preheated oven for 10-15 minutes or until browned.
Turn off the oven. Remove baked pretzels from the oven and transfer to serving platter. Serve warm.
Easy Whole Wheat Dinner Rolls Recipe
- 1/4 oz (7.5 g) active dry yeast
- 1/4 cup (60 ml) warm water
- 3/4 cup (180 ml) skim milk
- 1 large egg, beaten
- 3 tablespoon unsalted margarine, softened
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1½ cups all-purpose flour, sifted
- 1/2 cup whole wheat flour, unsifted
In a large mixing bowl, combine active dry yeast and warm water. Set aside for 5 minutes, then stir until yeast dissolves.
Pour in skim milk, then add beaten egg, margarine, sugar, and salt to the yeast mixture. Beat well with a spoon. Mix in all-purpose flour and whole wheat flour.
Knead the dough to form a ball. Cover with a paper towel and let the dough rise in a warm place until doubled in bulk, for about 1 hour.
Lightly grease 12 2½-inch (6.3 cm) cups with nonstick cooking spray. Stir the dough down and spoon it into the muffin cups, filling them about half full. Cover with paper towel and let rise for further 30 minutes.
Meanwhile, preheat the oven to 400 F (200 C). Bake rolls in preheated oven for 15-20 minutes or until lightly browned.
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This information is per serving.