Saturday, March 12, 2011
Whole Wheat Dinner Rolls
I have made a variety of rolls in my time, but I really really like this one. The rolls are super soft and chewy, even with the whole wheat flour. These would be a great addition to any dinner.
2 1/4 tsp Active Dry Yeast
1 Cup Warm Water (105-115 degrees)
2 Cup All Purpose Flour
1 1/4 Cup Whole Wheat Flour
1/4 Cup Sugar
1 tsp Salt
2 Tbsp Melted Butter plus more for brushing on the rolls
Combine the yeast and about 1/4 cup of the warm water. Set aside until frothy, 5-10 minutes.
Meanwhile, combine the rest of the ingredients in the bowl of your stand mixer fitted with the dough hook. Add in the yeast and mix on low speed until well combined. Continue mixing on low - medium low until very smooth and elastic, about 10 minutes. If you don't have a stand mixer, mix the ingredients in a mixing bowl, then turn out onto a lightly-floured surface and knead until very smooth and elastic.
Place the dough in a clean bowl and coat all over with olive oil. Cover the bowl with a damp tea towel and let the dough rise until about doubled in size, approximately 60-90 minutes.
Punch the dough down and form into 12 balls about the size of a golf ball. Place the dough balls in a greased baking dish about 1 - 1 1/2 inches apart. Brush the dough balls with melted butter and cover with the tea towel and let rise again until doubled in size, 30-60 minutes.
Bake in a preheated 375 degree oven for 12-15 minutes.
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