Whole Wheat Rolls (soft and ultra fluffy!)
Servings 24
These whole wheat rolls are fluffy, stay soft for days, and make excellent sandwiches! A must-have for Thanksgiving, Christmas and Easter. With a dairy-free option.
Ingredients
- 2 tablespoons active dry yeast
- 1/2 cup (120 ml) warm water
- 1/2 cup (113 grams) unsalted butter softened + additional butter for brushing on top, if desired; or coconut oil, see notes
- 1/4 cup (80 grams) honey
- 3 large eggs 50 gram each, out of shell, room temperature
- 1 cup (240 ml) buttermilk room temperature or slightly warm; or homemade dairy-free buttermilk, see notes
- 1 tablespoon vital wheat gluten optional
- 1 1/2 teaspoons salt
- 4 1/2 to 5 cups (563 to 625 grams) whole wheat flour divided
Instructions
- In a small bowl, dissolve the yeast in the 1/2 cup of warm water. Set this aside.2 tablespoons active dry yeast, 1/2 cup (120 ml) warm water
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey until well combined.1/2 cup (113 grams) unsalted butter, 1/4 cup (80 grams) honey
- Add the eggs, buttermilk, and yeasty water and beat until well combined.3 large eggs, 1 cup (240 ml) buttermilk
- Add in the vital wheat gluten and the salt and switch to the dough hook.1 tablespoon vital wheat gluten, 1 1/2 teaspoons salt
- Add in 2 cups of the flour and mix (ignore the quantity listed below - it's a technical problem I can't change).4 1/2 to 5 cups (563 to 625 grams) whole wheat flour
- Then add in enough of the remaining flour (ignore the quantity listed below - it's a technical problem I can't change) so that the dough just comes together. Depending on the day, you may need quite a bit.4 1/2 to 5 cups (563 to 625 grams) whole wheat flour
- Knead for only 2 minutes.
- Once the dough is no longer tacky, cover the top of the bowl with plastic wrap and let the dough rise in a warm place for 1 hour. I like to turn the oven to the lowest setting for 1 minute, then turn it off and let the dough rise in there.
- Turn the dough out onto a slightly floured surface and knead it a few times, then let the dough rest for 3 minutes.
- Divide the dough into 24 balls and place these in a buttered 13" x 9" baking pan (the pieces will touch).
- Let the rolls rise for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake the rolls for 13 – 25 minutes or until golden brown. It's very important not to overbake the rolls!
- Remove from the oven, rub some butter over the top of the rolls, and serve immediately or let cool completely and then cover and store at room temperature for up to 3 days. Anything past that, I'd stick them in the fridge (to prevent mold).
Notes
- For the dairy-free version, use coconut oil. It should about as firm as softened butter and not melted! If you don't want any coconut taste, use refined coconut oil instead of unrefined.
- For homemade dairy-free buttermilk, use any dairy-free milk (except canned coconut milk) + 1 tablespoon of vinegar or lemon juice. Pour the vinegar into a 1 cup measuring cup. Fill with milk. Stir and let sit for 5 minutes.
- Adapted from Soft 100% Whole Wheat Dinner Rolls from An Oregon Cottage.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- The nutrition information includes the optional vital wheat gluten.
Nutrition
Calories: 138kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 32mgSodium: 165mgPotassium: 109mgFiber: 3gSugar: 4gVitamin A: 166IUVitamin C: 0.02mgCalcium: 24mgIron: 1mgNet Carbs: 17
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤