Whole Wheat Dinner Rolls

December 20, 2024

45

medium

19

These Whole Wheat Dinner Rolls are soft, hearty, and packed with wholesome flavor, making them the perfect addition to any meal. A combination of whole wheat flour, oats, molasses, and honey gives these rolls a rich, slightly sweet taste with a soft and fluffy texture. The dough is kneaded to perfection, allowed to rise twice for optimal lightness, and shaped into smooth rolls before baking.

Baked at 375°F (190°C) with an egg wash for a golden crust, these rolls come out warm, soft, and slightly chewy, with a subtle nutty sweetness. Whether served fresh with butter, alongside soups, or as part of a holiday spread, these homemade whole wheat rolls are a delicious and nutritious choice for any occasion!

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Ingredients:

Adjust Servings
1cup water
0.33333334cups cracked wheat
2teaspoons active yeast dry
0.25teaspoons granulated sugar
0.33333334cups warm water
2Tablespoons butter
1Tablespoon table salt
2Tablespoons molasses
2Tablespoons honey
2Tablespoons wheat germ
1cup milk
3cups flour whole wheat
2cups flour all-purpose
1 egg white whole, for egg wash

Directions

1.
Prepare the Oats Mixture
1. In a small saucepan, bring 1 cup of water and the Coaches Oats to a boil. | 2. Reduce the heat to medium-low and simmer for about 6 minutes. Remove from heat and let the mixture cool to lukewarm.
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2.
Activate the Yeast
1. In a medium bowl, dissolve the yeast in 1/3 cup of warm water with the sugar. | 2. Stir gently and let sit for 10 minutes until frothy.
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3.
Mix the Dough Base
1. Add the cooled oats mixture to the yeast mixture. | 2. In the bowl of an electric mixer, combine the oats mixture with butter, salt, molasses, honey, wheat germ, and milk. | 3. Using the paddle attachment, mix until well combined.
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4.
Incorporate Flour
1. Add 1 cup of whole wheat flour and 2 cups of all-purpose flour to the mixture. Mix until combined. | 2. Switch to the dough hook attachment. | 3. On low speed, gradually add the remaining whole wheat flour a little at a time. After adding about 2 cups, let the mixer knead the dough for 1–2 minutes. | 4. If the dough sticks to the bowl, add 1/4 cup more flour at a time, kneading until the dough forms a smooth ball and pulls away from the sides. | 5. Knead on medium-low speed for 8–10 minutes.
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5.
First Rise
1. Remove the dough and lightly spray the mixing bowl with cooking spray. | 2. Place the dough back in the bowl, cover with a towel or plastic wrap, and let it rise in a warm, dry place until doubled in size (about 1–2 hours).
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6.
Shape the Rolls
1. Punch down the risen dough and divide it into 2.5-ounce portions (you should get about 19 rolls). | 2. Shape each portion into a smooth ball and place on a baking sheet. | 3. Cover with a tea towel and let rise for about 45 minutes.
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7.
Prepare for Baking
1. During the last 20 minutes of rise time, preheat your oven to 375°F (190°C). | 2. Place a Dutch oven or oven-safe pot filled with water on the lowest rack to create steam.
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8.
Bake the Rolls
1. Brush the tops of the rolls with an egg wash for a golden finish. | 2. Bake for 17–23 minutes until the bottoms are light brown and the tops are slightly darker due to the molasses. | 3. Cool the rolls on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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