Ugh guys. I’m having a hard time getting back into cooking and taking pictures! Here’s a post I had prepared for last week. I made these rolls for an Easter gathering.
Dinner rolls are so cute. I can rarely ever get them right but when I do, I am filled with pride. Pathetic, I know.
This recipe is light, buttery, and perfect to serve with a company dinner. Don’t do what I suggest in the video…putting cheese in my 100% whole wheat bread dough and forming it into rolls. They flopped. Terribly. I should have taken a picture. But our friends ate them and claimed them good. They were probably just being polite.
The next day, I made the recipe below. They turned out much better than the other ones. So use this recipe. It’s a good one.
Adapted from my mom’s recipe
2 cups (16 oz) warm water
1 cup (8 oz) scalded milk, cooled to 120 degrees
2/3 cup (scant) (5 oz) cane sugar
2 1/2 T yeast
10 T (5 oz) butter
1 T salt
3 eggs
3 T gluten
2 cups (9 oz) sprouted whole wheat bread flour
8 – 9 cups (40 – 45 oz) unbleached all-purpose flour
Stir together the water, milk, sugar, yeast, and butter. Let sit a few minutes. Add the salt, eggs, gluten, and whole wheat flour. Mix well. Gradually add the all-purpose flour until you have a nice, workable dough. Knead for 10 minutes until nice and smooth. Cover and let rise until doubled in volume, about and hour and half.
When dough is ready, punch it down and divide it into small balls. I weighed mine this time and used 2 oz balls. This recipe made 46 rolls so I put 40 of them in a half sheet pan and 6 in another small pan. They were almost touching (not fully touching like in the video). If your balls are really small, making them touch works but with those whopper ones I made in the video, I shouldn’t have put them so close together. Like I said, I rarely ever get rolls right!
Anyway, roll them up into nice balls and place them on parchment lined or greased pans. Cover and let rise another hour or so, until they are doubled in size. Uncover and bake at 400 for about 20 minutes or until they are nicely browned and make a hollow “thunk” when tapped on the bottom. While still hot, brush the tops of the rolls with butter. Remove from the pans and cool on a wire rack.
Yield: 46 medium-size rolls.
I tried making them and my husband used them as golf balls..I have no luck
Yes, yes. Those cheesy whole wheat ones I tried would have been perfect golf balls, though a little large.
Maybe you didn’t let them rise long enough? That’s usually my problem when bread goes wrong. Or didn’t knead it long enough. It’s got to be satiny when you finish kneading!
Maybe you should try it again. Fresh rolls are just awesome 🙂
Hey Zoe! Just wondering if there’s anything that can substitute for the gluten? Our family is trying to steer away from that and this recipe sounds delicious!
You can skip the gluten all together but when using whole wheat bread flour, the gluten really helps to keep the texture of the bread soft. Whole wheat can tend to make a tough, dry bread and the gluten alleviates that. The original recipe just uses all white flour so you could skip the whole wheat and gluten.
Do you know that song, “get your biscuits in the oven and your buns in the bed”
I do not. Should I? Maybe you could sing it for me next weekend.
I wondered if u could make these and freeze them but should they be frozen before or after baked??? Thanks
Oh yes, these freeze just fine! I do it after they are baked and completely cooled. Put them in a ziploc bag, push out any excess air, and seal shut. They should keep well for up to a month in the freezer.
I’d imagine you could freeze them before baking, too. I’ve never done it, though. You’d have to thaw them and let them rise before baking them.