I am attempting whole wheat dinner rolls at M’s request after having a version at Hatchet Hall. I am using the ridiculously tasty red fife wheat from SG. I am only making a half batch because can the two of us really eat 24 rolls? Don’t answer that.
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- Proofing dough
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- Ready to bake
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- Ready to eat
Turns out, that is waaaaay too much honey and we actually composted the last few rolls because they were just too sweet. :( Goodbye, red fife. So I bought some KA whole wheat on sale last month to use it in our next experiment and I will save the red fife for trusted recipes. The same thing happened with the sangak, but even as a fail, we ate every edible bite of it (sadly, there were some non-edible bites…).
EASY WHOLE WHEAT DINNER ROLLS
Serves: 24 rolls
INGREDIENTS
2 packages active dry yeast
1 and ¾ cup hot water
½ cup honey
½ cup butter, melted
4 and ¾ cup whole wheat flour, divided
2 teaspoons salt
INSTRUCTIONS
In a large bowl, proof the yeast in the hot water. Whisk in the honey and melted butter and salt. Stir in the whole wheat flour enough a soft dough forms. You may need to use a bit more or less flour.
Turn out the dough onto a floured surface and knead until it is smooth and elastic, about 6-8 minutes. Placed the dough in a greased bowl. Cover and let it rise in a warm place until double in size.
Punch the dough down and knead for about a minute. Let the dough rest for 10 minutes. Divide the dough into 24 equal pieces. Shape each piece into a ball, tucking the ends under. Place the them into a greased 9 x 13 inch pan or into 2 greased 10 inch baking pans. Cover and let them rise again until double.
While they are rising, preheat the oven to 375 F. Bake at 375 F for 20-25 minutes or until baked through and lightly browned. Brush them again with melted butter while they are hot if desired. Serve warm.