KITTENCAL'S 60% WHOLE WHEAT ROLLS
These are really good buns, I make them often, I use Robin Hood Multigrain bread flour to make them but any whole wheat bread flour will do, if you live in the U.S.A then use white bread flour, in Canada just use all purpose. I usually get around 12 large buns, the yield is only estimated depending on how large you make the buns.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
- Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
- Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
- Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
- Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
- After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
- Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
- Remove and punch down dough.
- Shape into 12 balls (depending on what size you make them).
- Cover and rise again for 30-35 minutes.
- Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
- Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.
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Ivan Eddi
[email protected]These rolls are a great way to get your kids to eat whole wheat bread. They're so soft and fluffy, they'll never know they're eating healthy.
Al Everest
[email protected]Delicious! I made these rolls for a potluck and they were gone in minutes.
Sheikh Ahmed
[email protected]These rolls were a bit too dense for my taste. I think I'll try a different recipe next time.
sup
[email protected]I'm not a huge fan of whole wheat bread, but these rolls were actually really good. They were soft and fluffy, and I loved the nutty flavor.
Schan'el Nk
[email protected]These rolls are a great way to use up leftover mashed potatoes. They're also a good source of fiber and protein.
Shamera Allison
[email protected]I've made these rolls several times now, and they're always a crowd-pleaser. They're perfect for sandwiches, burgers, or just eating plain.
Khan Umais
[email protected]Meh.
Kingmeddie Semu
[email protected]These are the best whole wheat rolls I've ever had! They're so soft and flavorful. I'll be making these for all my future gatherings.
Sihle Ngwenya
[email protected]Not bad! I thought the rolls were a little dry, but my husband loved them. I'll try adding some honey or butter next time.
Jayla Mosquea
[email protected]Easy to make and delicious! I used half white flour and half whole wheat flour, and they turned out great.
Md nahid Hassan
[email protected]These rolls were a hit at my dinner party! They were light and fluffy, with a slightly nutty flavor from the whole wheat flour. I'll definitely be making these again.