Problems solved. And whole wheat never tasted so good.
Using whole wheat flour is often the kiss of death in bread-making. It’s like adding lead to your dough. It’s just weighs it down and can cause bread to taste like a hockey puck. Whole wheat has less gluten than white so it doesn’t want to get puffy, fluffy, and rise as well. Or rise at all.
Sure, it’s healthier than white all-purpose flour, but I don’t care how healthy something is if it doesn’t taste good. After lots and lots of trial and error, and lots of bread that was only good enough to feed to the birds, I finally have whole wheat bread that I am 100% proud of. And it’s 100% whole wheat.
Many times whole wheat bread is a blend of 50/50, wheat and white. Many recipes suggest tossing some white all-purpose or white bread flour in with the wheat so the dough will rise better. And it will. But I wanted 100% whole wheat, and now I have it.
The rolls are so easy to make. It’s both a make-ahead and a no-knead dough, adapted from my No-Knead Make-Ahead Dinner Rolls. They’re practically work-free because there’s no kneading. I don’t even use my stand mixer and simply stir the ingredients together with a wooden spoon in a bowl. I make the dough and let it rise, then form 16 balls. I bake 3 to 6 balls per day and keep the rest in the fridge. We have a family size of 3 and we don’t need 16 rolls all at once.
The recipe is perfect for anyone who’s never worked with yeast because it’s almost impossible to screw up, which is saying something because whole wheat is involved. If you can dump ingredients in a bowl and stir, you can make these.
I love the flexibility of knowing I have dough waiting in the fridge. I can just grab a few balls, put them on a baking tray, let them come up to room temperature and rise for maybe an hour, and bake. Instant dinner rolls, and instant happy family. I brush the tops with honey-butter before baking because it makes them even more scrumptious. Honey and wheat just go together. I serve them with honey butter, too. Or skip the honey and use garlic butter. Or sprinkle with sesame seeds and use them as little slider or sandwiches buns. Form the dough into pretzels or bake as a loaf. So many possibilities.
The whole wheat adds heartiness and nuttiness, without tasting too healthy or earthy, which can sometimes happen with whole wheat, and I know it’s a turnoff for some people. They’re soft, fluffy, light. And healthy. And they’re make-ahead and no-knead. I couldn’t ask for anything more from a dinner roll.
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Thanks for the 12 Favorite Cookbooks and Taste of Home Cookbook Giveaway and 25 Recipes Using Greek Yogurt and Chobani Giveaway entries Do you make dinner rolls or bread? What’s your favorite recipe?
