Brown-and-Serve Wheat Rolls
- Difficulty Level Intermediate
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- 3 cups white whole wheat flour
- 2 (¼ oz.) packages instant yeast
- ½ cup granulated sugar
- 2½ teaspoons salt
- 1½ cups 2% low-fat milk
- 1½ cups water
- ½ cup (1 stick) margarine or butter
- 2 large eggs, beaten
- 5½-6 cups bread flour, divided
- In mixer bowl, mix white whole wheat flour, undissolved yeast, sugar and salt.
- Heat milk, water and margarine to very warm (120°-130°F). Note: margarine or butter does not need to melt. For best results, check liquid temperature with a thermometer.
- Add to dry ingredients and beat 2 minutes at low speed, scraping bowl.
- Add eggs and 2 cups bread flour; beat 2 minutes, scraping bowl.
- Gradually mix in enough additional bread flour to make a soft dough.
- Knead on lightly floured surface or with dough hook 10-12 minutes. Cover dough; let rest 10 minutes.
- Shape dough as desired and place on greased or parchment-lined baking sheets or pans. Tip: Cover dough that is not being shaped so it does not dry out.
- Cover rolls; let rise in a warm (80°-90°F) place until doubled in size, about 45-60 minutes. To check if dough has doubled, press tip of finger lightly into side of roll. If indention remains, the dough has doubled in size.
- Preheat oven to 300°F.
- Bake rolls 20-25 minutes, or until rolls are set and they are just starting to change color.
- Cool rolls in pans or on baking sheets 10 minutes. Remove rolls to wire rack; cool completely.
- Place rolls in sealable bags, label and date. Store in refrigerator up to 1 to 2 days or in freezer up to 1 month.
- To brown and serve: If frozen, defrost rolls at room temperature, about 1 hour. Preheat oven to 400°F. Place rolls on cookie sheet and bake until golden brown, about 10 minutes.
- Servings : 48 servings
- Recipe Type : Rolls
Home Baking Association
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