Monday, February 6, 2012

Whole Wheat Dinner Rolls

These rolls are soft and chewy and delicious.  And you can feel good about them, because they have whole wheat.  You can also use a multi-grain or Ezekiel Mix flour with equal success. The recipe is a whole-wheat variation of the Our Best Bites dinner rolls.  Also, I changed the instructions (read: made them a lot easier) because the directions they use are unnecessarily time-consuming.  

Whole Wheat Dinner Rolls

2 cups whole or 2% milk
1/2 cup sugar
1/3 cup butter, melted
2 tsp kosher salt
2 T yeast
2/3 cup warm water
3 eggs, lightly beaten
3 cups whole wheat or multi-grain flour
5 cups white flour

Heat milk in microwave for 1-2 minutes on high heat, or until milk is warm but won't burn you if you tried to drink it (about 115F).  Pour into mixing bowl, then add sugar, melted butter, salt, water and yeast.  Stir until sugar dissolves.  Add eggs and beat until well combined, about 1 minute.  Add flour and stir until dough comes together.  Spray with cooking spray, cover, and place in a warm place to rise for 1 hour.
Punch dough down.  Lightly flour work surface and turn dough out. Divide in half.  Cut each half into twelve pieces, then shape pieces into balls.  Place in two 9"x13" glass pans that have been coated in cooking spray.  Let rise for 30 minutes.
Preheat oven to 375F.  Bake rolls for 15-18 minutes.  Remove from oven and rub a stick of cold butter on the tops of the rolls.
Makes 24 rolls.

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