Whole Wheat Dinner Rolls would be a splendidly soft and fluffy addition to your Thanksgiving menu!
Whole Wheat Dinner Rolls
I’m delighted to be part of the inaugural Blogger “CLUE” Society (AKA Cook-Learn-Undertake-Eat) event. This group is composed of like-minded blogger friends who share made from scratch recipes more often than not. We are each assigned another blog and covertly cook up a dish they’ve shared.
Today is the first big reveal, where we find out who had which blog and the recipes chosen. This month’s kick off theme was “Food you’d love on your Thanksgiving table, ” and I was the lucky recipient of a long time blogger friend’s blog, Eliot’s Eats, and whipped up a her wonderful, tasty whole wheat dinner rolls recipe!
Whole Wheat Yeast Buns
At Chez Skinny Chick, I’m not allowed to shake up the side dishes on our Thanksgiving menu. Spinach souffle, mashed potatoes and gravy, stuffing and overnight fruit salad are just a given. My family is stubborn like that. But when I saw these whole wheat rolls on Deb’s blog, I knew they would be the perfect addition to our holiday table.
Sweetened with honey and leavened with a hefty dose of yeast, these rolls rose to tender, fluffy perfection. The recipe called for Prairie Gold Whole Wheat Flour, made from a variety of hard white spring wheat. I didn’t realize that till I was already proofing my yeast so just used a combination of standard whole wheat and a bit of all purpose flour.
That seemed to work well and resulted in some outstanding whole wheat dinner rolls. This whole wheat rolls recipe is ideal for holidays and every other occasion you can imagine. Bill ate them along with his dinner and for breakfast, too.
Thanks, Debra, for sharing this perfect Whole Wheat Dinner Rolls Recipe.
I eagerly await my December assignment when the theme will be “Something your grandmother would make.”
Check Out All the Other Participating Blogs and Their Recipes:
- Arugula Salad With Baked Goat Cheese And Rosemary Honey by Aly from Cooking in Stilettos
- Black Walnut Cake by Christy from Culinary Diva
- Chicken Curry by Christiane from Taking On Magazines
- Crispy Tandoori Smashed Potatoes by Janet from From Cupcakes to Caviar
- Honey Glazed Carrots with Cherries by Kelli from Kelli’s Kitchen
- Lemony Cheese Risotto by Debra from Eliots Eats
- Lisa’s Brussels Sprouts by Kate from Kate’s Kitchen
- Onion Biscuits by Lisa from Authentic Suburban Gourmet
- Orange Fluff Jello Salad by Ramona from Curry and Comfort
- Pumpkin Scones with Spiced Glaze by Stacy from Food Lust People Love
- Pumpkin Spice Cake by Azmina from Lawyer Loves Lunch
- Pumpkin Spice Spiked Latte by Kathy from Bakeaway With Me
- Spicy Cheesy Bacon Ranch Muffins by Anna from Anna Dishes
- Susu’s Grand Marnier Orange Cranberry Sauce by Alice from A Mama Baby and Shar-pei in the Kitchen
Plus More Bread Recipes
- Whole Wheat Banana Bread
- Honey Whole Wheat Rolls
- Brioche Dinner Rolls
- Whole Wheat Country Bread
- Honey Oatmeal Bread
- More Bread Recipes
- 2 tablespoons dry active yeast (I prefer Red Star yeast)
- 1 teaspoon sugar
- 1/2 cup warm water (105-110º)
- 2 eggs, beaten
- 1/2 cup canola oil
- 1/2 cup honey
- 1 1/2 teaspoons table salt
- 1/2 cup 2% milk
- 1/2 cup hot water
- 3 cups whole wheat flour, I used King Arthur brand
- 1 cup all-purpose flour
- Butter, optional (I didn't use)
- Soften yeast and sugar in 1/2 cup warm water(105-110º).
- In a bowl of a stand mixer, mix together eggs, oil, honey, salt, milk and 1/2 cup hot water. Add yeast mixture. Stir to combine.
- Attach the dough hook and add flour one cup at a time. Knead dough until well mixed and then let rest for 10-15 minutes.
- Knead dough again for 10 minutes. The dough will be very soft.
- Place dough in an oiled bowl, loosely cover with greased plastic wrap and let rise until doubled.
- Punch down dough and form into 24 even-sized dinner rolls. Place rolls in prepared muffin tins, cover and let rise 30 minutes. Bake at 350º for 20-25 minutes.
- When removed from oven, butter the tops of the rolls, if desired. Let rest in tins for 5 minutes and then remove.
Yield: 24 rolls
Total time: 2 hours
Recipe adapted from Wheat Montana's “Family Farm Favorite”
Serving Size:1 roll
Amount Per Serving: Calories: 148 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 17mg Sodium: 146mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 4g