WHOLE WHEAT DINNER ROLLS
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Provided by Susan Reid
Categories Bread Side Bake Thanksgiving Low Fat Vegetarian Low Cal High Fiber Oat Fall Healthy Whole Wheat Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free
Yield Makes 16
Number Of Ingredients 12
Steps:
- Bring 3/4 cup whole milk and 3/4 cup water to simmer in small saucepan. Remove from heat. Add butter; stir until melted. Attach instant-read thermometer to inside of pan; let milk cool until thermometer registers 120°F to 130°F.
- Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl; whisk to blend. Add warm milk mixture. Stir to blend; mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky). Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes. Place dough in buttered bowl; turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
- Butter 13x9x2-inch metal baking pan or small baking sheet. Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces. Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 3/4 to 1 inch apart (rolls will not fill pan). Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.
- Position rack in center of oven and preheat to 350°F. Gently brush rolls with egg-white glaze, then sprinkle generously with oats. Bake dinner rolls until light golden brown, about 28 minutes. Let rolls cool in pan 5 minutes, then pull rolls apart and cool on rack at least 15 minutes.
- A LITTLE AHEAD: Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature. Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.
- FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
- *White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #breads #easy #beginner-cook #rolls-biscuits #dietary #yeast #brunch #number-of-servings #4-hours-or-less
You'll also love
Balley Gild
[email protected]These rolls are delicious! I will definitely be making them again.
Mr Perfect
[email protected]I'm so glad I found this recipe. I've been looking for a good whole wheat dinner roll recipe for a while now, and this one is perfect.
Amen Sisay
[email protected]I made these rolls for a picnic, and they were perfect. They were easy to transport, and they stayed fresh all day.
Talha Asif
[email protected]I added some chopped herbs to the dough, and the rolls had a really nice savory flavor.
Nikittia Jackson
[email protected]I used honey instead of sugar, and the rolls had a really nice flavor.
hamza Shabbir
[email protected]I didn't have any yeast, so I used baking powder instead. The rolls still turned out okay, but they weren't as fluffy.
Ryan Gilbert
[email protected]I think I overproofed my rolls. They were too airy and light.
Eze Kdi
[email protected]I'm not sure what I did wrong, but my rolls were really dense.
Dave Sinanan
[email protected]I followed the recipe exactly, but my rolls didn't turn out as fluffy as I expected.
Rabya_ Hailey
[email protected]These rolls were a little dry for my taste, but they were still good.
Henry K
[email protected]I'm not a baker, but these rolls were so easy to make. I'm definitely going to try more of your recipes.
ruth fantus
[email protected]I've been looking for a good whole wheat dinner roll recipe for a while now, and this one is perfect. The rolls are soft and fluffy, and they have a great flavor.
Eldana Hailu
[email protected]I made these rolls for a potluck and they were a huge hit. Everyone loved them!
Bright Agbotokor
[email protected]These rolls are a great way to use up leftover whole wheat flour. They're also a great addition to any dinner table.
Abbas mehdi Abbas mehdi
[email protected]I'm so glad I found this recipe. These rolls are now my go-to recipe for dinner rolls.
Scarlett Trigg
[email protected]I was really impressed with these rolls. They were so easy to make, and they turned out perfectly.
Awais Raza Jolaha
[email protected]I've tried a lot of whole wheat dinner roll recipes, but this one is by far the best. The rolls are so soft and fluffy, and they have a great flavor.
Akidulul Islam
[email protected]These rolls were delicious! I made them for a dinner party and they were a huge hit.
GrandpaChikita Montes
[email protected]I'm not a big fan of whole wheat bread, but these rolls were surprisingly good. They were light and airy, and the flavor was spot-on.
Md Jihadul islam
[email protected]These dinner rolls were a hit! They were so soft and fluffy, and the whole wheat flour gave them a nice nutty flavor. I will definitely be making these again.