I’m Wendy from Around My Family Table. I share my family’s favorite recipes as well as great product resources and helpful tips in the kitchen. We try to eat healthy and mostly from scratch, but also enjoy a good short cut and splurge now and again.
Homemade bread has been a part of my family’s holiday meals for the last 15-20 years. It started off with my father-in-law’s basic white bread in the bread machine. It was so good, but as I’ve learned more about cooking and the benefits of whole grains, I added this easy and feather light whole wheat dinner roll to our family’s meals. Everyone loves it around here, so now I make them all year long!
Whole Wheat Dinner Rolls
- 3 ½ cups Whole Wheat Flour (plus 2 cups more)
- ¼ cup Unbleached White Flour (plus 1-2 cups more)
- ¼ cup Powdered Milk
- 2 ½ Tbsp Active Dry Yeast
- 2 cup Warm Water
- ½ cup Canola Oil
- 1/3 cup Honey
- 3 Eggs
- 1 Tbsp Sea Salt
- ¼ cup Butter, melted
In a Bosch* mixer combine flours, powdered milk, and yeast. Turn on mixer for about 30 seconds to combine ingredients.
Add water, oil, and honey to dry ingredients and mix for 1 minute. Let mixture sit for 10-15 minutes in the bowl to sponge.
Add in the eggs and salt and mix until well combined. Dough will be very loose, so more flour needs to be added. Add in whole wheat flour by the ¼ cup full (up to 2 cups). Dough should begin to pull away from sides of bowl, but not pick up from the bottom. At this point, if more flour is needed, add only unbleached white flour. (Usually after the sponge, it takes about 3 cups of additional flour). Continue to mix for 5 minutes or until gluten fully develops. (*If not using a Bosch, then the dough will need to rest until doubled in size.)
Lightly flour the counter and using oiled hands, dump the dough onto the counter. Gently knead the dough for about 1 minute. Cut dough into quarters. Each quarter will make approximately 10 dinner rolls.
Line an 11×15 sheet pan with parchment paper. Form dough into golf ball sized rolls and place on the sheet pan. One sheet will hold 20 rolls. Allow the rolls to rise until they at least doubled in size or they touch each other and fill the pan. About 30 minutes.
Heat oven to 350F and bake for 15-20 minutes. Allow to cool and brush top of rolls with melted butter.