I’ve decided that I rather like baking bread on the weekends. I volunteered to bring rolls for Mother’s Day dinner at my mom’s. These rolls from Simply in Season were a huge hit.
FOR PRINTABLE VERSION CLICK HERE: Whole Wheat Dinner Rolls
2 cups milk, scalded
2 Tbs active dry yeast
1/2 cup sugar or honey
2 eggs, beaten
3 Tbs oil
2 tsp salt
7-8 cups whole wheat bread flour (can also use a mixture of regular bread flour and whole wheat bread flour. I used about 4
C whole wheat and 3 C white)
1. Dissolve yeast in the warm milk; add sugar or honey and let stand until bubbly, 5 minutes.
2. Add eggs, oil, and salt to yeast mixture.
3. Add enough flour to make a soft dough. Knead 8-10 minutes. Cover and let rise until doubled in bulk, about an hour. Punch down. Divide into 24 pieces and let rest 5-10 minutes. Place in greased pans. Let rise until double, about 45 minutes. Bake rolls in preheated oven at 400F for 10-12 minutes.
The verdict: As I mentioned at the beginning, these were a huge hit. Very flavorful and sweet but not too sweet.
Serving size: 1/24 of a recipe (2.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (15%) 28.23
% Daily Value
Total Fat 3.21g 5%
Saturated Fat 0.72g 4%
Cholesterol 19.25mg 6%
Sodium 209.29mg 9%
Potassium 96.18mg 3%
Total Carbohydrates 34.51g 12%
Fiber 1.17g 5%
Protein 6.37g 13%
For a soft crust, brush top with milk after removing from oven.
For more bread recipes and photos check out Yeastspotting!
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