Best 2 Multigrain Rolls Recipes
Multigrain rolls are a delectable and versatile bread option that can elevate any meal. These hearty rolls are crafted using a blend of wholesome grains, including wheat, rye, oats, and barley, resulting in a symphony of flavors and textures. With a slightly nutty flavor and a chewy texture, multigrain rolls offer a satisfying eating experience. This article presents a collection of carefully curated multigrain roll recipes, each with unique characteristics to suit various preferences and dietary needs. From classic dinner rolls to artisan bread, and even gluten-free variations, these recipes provide a comprehensive guide to creating delicious and wholesome multigrain rolls at home. Embark on a culinary journey and discover the perfect multigrain roll recipe to complement your next meal, whether it's a casual family dinner, a sophisticated brunch, or a special occasion gathering.
Check out the recipes below so you can choose the best recipe for yourself!
MULTISEEDED MULTIGRAIN BREAD OR ROLLS
I love 'nutty' type breads. These are hearty, tasty, and definitely good for you. I got a little lazy when making these and decided to cut the dough into slices instead of forming rolls, and ended up with bread 'discs'. These turned out very well. Easily sliced in two, or just slather butter on top.....a little honey also goes really well. These also freeze extremely well. This is adapted from a Robin Hood recipe, which I've noted further down.
Provided by Diana 2
Categories Yeast Breads
Time 3h35m
Yield 2 loaves or 16 rolls, 16 serving(s)
Number Of Ingredients 12
Steps:
- Put bulgur in a large bowl and pour warm water over top. Let stand for 15 minutes to soften.
- Sprinkle yeast on top and let stand another 15 minutes until the yeast is foamy, then stir.
- To the yeast mixture, add honey, oil, pecans, sunflower seeds, sesame and poppy seeds, salt, and 1-1/2 cups flour. Beat on low speed of an electric mixer. Add remaining flour slowly. (my mixer isn't strong enough for this, so I do it while kneading).
- Transfer the dough to a lightly floured surface, and knead the dough for about 10 minutes until the dough is smooth and springs back.
- Place in a greased bowl, turning to coat, and cover with parchment paper and a tea towel. Put the bowl in a warm, draft free place to rise for 2 hours. I warm up the oven for a few minutes and do my rising in there.
- Punch the dough down. You can have either 2 loaves, baked in 8-1/2 x 4 loaf pans which have been lightly greased, or 16 rolls. For the bread 'rounds' as show in the photo: form the dough into a cylinder, and cut into 1" slices. After you have divided your dough, loosely cover with parchment paper and let rise again for a further 45 minutes. Brush the tops with the beaten egg and sprinkle with sesame seeds.
- Bake at 375*. Bread will take about 35 - 40 minutes, rolls and rounds about 20.
- NOTE: This is an adapted version of Robin Hoods 'Multiseed Bread'. The original called for walnuts, a half cup each of sunflower and pumpkin seeds, and whole wheat flour.
MULTIGRAIN CINNAMON ROLLS
This simple and easy-to-work with recipe is sure to become a family favorite. And the wholesome cinnamon rolls will fill your kitchen with a wonderful, warm aroma. -Judy Eddy, Baldwin City, Kansas
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into an 18x12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut side down in a 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners' sugar, cream and butter until smooth. Drizzle over warm rolls.
Nutrition Facts : Calories 240 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Use a variety of grains: This will give your rolls a more complex flavor and texture. Some good options include whole wheat flour, rye flour, oats, and barley.
- Soak the grains before using: This will help to soften them and make them more digestible. You can soak the grains in water for 8-12 hours, or overnight.
- Use a sourdough starter: This will give your rolls a slightly sour flavor and a chewy texture. If you don't have a sourdough starter, you can make one by following the instructions in the recipe.
- Let the dough rise in a warm place: This will help the yeast to grow and produce gas, which will make the rolls light and fluffy. You can let the dough rise in a warm oven, or in a warm spot in your kitchen.
- Bake the rolls until they are golden brown: This will ensure that they are cooked through and have a crispy crust.
Conclusion:
Multigrain rolls are a delicious and healthy bread option that can be enjoyed by people of all ages. They are a good source of fiber, protein, and vitamins, and they can be made with a variety of grains to suit your taste. Whether you are looking for a simple bread recipe or something more complex, there is sure to be a multigrain roll recipe that you will love.
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