These rolls are my absolute favorite, go-to rolls right now. I make them into buns for sandwiches or make them as smaller dinner rolls. The honey wheat flavor is SO yummy. If I'm in charge of rolls for any holiday get togethers this season, then these are what I'm making! The recipe is adapted from the King Arthur Flour Whole Grain Baking cookbook.
Whole Wheat Rolls (or Sandwich Buns)
1 cup warm water
1/4 cup orange juice
4 Tbs butter, cut into pieces
3 Tbs honey
2 1/2 cups whole wheat flour*
1 cup high gluten flour (or all purpose with a Tbs of vital wheat gluten, plus extra for kneading)
1/3 cup dry milk powder
1 1/4 tsp salt
2 1/2 tsp instant yeast
Place warm water, orange juice, butter pieces, honey and yeast in a bowl. Mix together and make sure yeast is beginning to grow. Add salt, milk powder and flours and stir together. Knead by hand or with a mixer adding in any additional flour if needed for 8-10 minutes.
You want your dough to be slightly tacky still -- it takes wheat flour longer to absorb liquid. So try not to add more than 1/4-1/2 cup extra flour let alone any if you can help it.
Place in a greased bowl, cover with a towel and allow to double in size--1-2 hours. Lightly grease a 9x13 pan for rolls or cookie sheets for buns. Punch dough down and divide into 16 rolls or 8 buns. Gently shape dough into round balls and place in pan.
them evenly with room to grow. (Rolls in the 9x13 will rise to touch each other. You want to spread buns out so they'll stay individual.) Cover the pan and allow to rise for another hour or so. Once they have nearly doubled in size, preheat the oven. Bake at 350F (180C) for 20-25 minutes--until rolls are dark brown on top. Brush the tops with butter if you would like.
*I grind my own wheat flour using grains that seem to be a mix between a hard red and hard white wheat. The seller I usually buy from also sells already ground whole wheat flour.
Whole Wheat Rolls (or Sandwich Buns)
1 cup warm water
1/4 cup orange juice
4 Tbs butter, cut into pieces
3 Tbs honey
2 1/2 cups whole wheat flour*
1 cup high gluten flour (or all purpose with a Tbs of vital wheat gluten, plus extra for kneading)
1/3 cup dry milk powder
1 1/4 tsp salt
2 1/2 tsp instant yeast
Place warm water, orange juice, butter pieces, honey and yeast in a bowl. Mix together and make sure yeast is beginning to grow. Add salt, milk powder and flours and stir together. Knead by hand or with a mixer adding in any additional flour if needed for 8-10 minutes.
You want your dough to be slightly tacky still -- it takes wheat flour longer to absorb liquid. So try not to add more than 1/4-1/2 cup extra flour let alone any if you can help it.
Place in a greased bowl, cover with a towel and allow to double in size--1-2 hours. Lightly grease a 9x13 pan for rolls or cookie sheets for buns. Punch dough down and divide into 16 rolls or 8 buns. Gently shape dough into round balls and place in pan.
them evenly with room to grow. (Rolls in the 9x13 will rise to touch each other. You want to spread buns out so they'll stay individual.) Cover the pan and allow to rise for another hour or so. Once they have nearly doubled in size, preheat the oven. Bake at 350F (180C) for 20-25 minutes--until rolls are dark brown on top. Brush the tops with butter if you would like.
*I grind my own wheat flour using grains that seem to be a mix between a hard red and hard white wheat. The seller I usually buy from also sells already ground whole wheat flour.
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