Whole Wheat Dinner Rolls

Ready in : 45 mins

You can never have too many bread recipes, so give Whole Wheat Dinner Rolls a try. One portion of this dish contains about 5g of protein, 2g of fat, and a total of 159 calories. This recipe serves 19. For 21 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 6 people were glad they tried this recipe. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up honey, flour, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 38%. Similar recipes include Whole Wheat Dinner Rolls, Whole Wheat Dinner Rolls, and Whole Wheat Dinner Rolls.

Diets

LACTO OVO VEGETARIAN

Ingredients

water

1 cup

cracked wheat

0.33333334 cups

active yeast

2 teaspoons

granulated sugar

0.25 teaspoons

warm water

0.33333334 cups

butter

2 Tablespoons

table salt

1 Tablespoon

molasses

2 Tablespoons

honey

2 Tablespoons

wheat germ

2 Tablespoons

milk

1 cup

flour

3 cups

flour

2 cups

egg white

1

Cooking in Steps

1
In a small saucepan, bring the 1 cup water and the Coaches Oats to a boil, turn down to medium low and simmer for about 6 minutes.

water

oats

sauce pan
2
Remove from heat and cool to lukewarm.
3
Dissolve the yeast in a medium sized bowl with 1/3 cup warm water and the sugar. Stir together, then let sit 10 minutes.

sugar

water

yeast

bowl
4
Add the Coach Oats mixture to yeast mixture and add the butter, salt, molasses, honey, wheat germ and milk to the bowl of an electric mixer and with the paddle attachment, mix together to combine.

wheat germ

molasses

butter

honey

yeast

milk

oats

salt

hand mixer

bowl
5
Add the one cup of whole wheat flour and two cups of the all purpose flour.

all purpose flour

whole wheat flour
6
Mix until well combined. Clean off the paddle attachment, scrape the sides of the bowl and add the dough attachment to the mixer.

dough

blender

bowl
7
With the mixer going on low speed, add the remaining whole wheat flour a little at a time until the dough starts coming together.

whole wheat flour

dough

blender
8
After two of the remaining cups are added, let the mixer knead the dough for a minute or so. If it is still sticking to the sides, add about 1/4 cup more flour, let it mix. Keep adding a little flour at a time until the ball of dough no longer sticks to the sides.

dough

all purpose flour

blender
9
Let it knead for 8-10 minutes on medium-low speed.
10
Remove the bowl from the mixer.

blender

bowl
11
Take the dough out of the bowl and spray it with cooking spray. Return the ball of dough to the bowl, cover it with a towel or plastic wrap and let sit in a warm, dry place for an hour until doubled in size (mine took almost 2 hours).

cooking spray

dough

wrap

plastic wrap

bowl
12
Punch down the dough and make 2.50 ounce sized balls of doughyoull get about 19 rolls. Set them on a baking sheet and cover with a tea towel.

dough

roll

tea

baking sheet

kitchen towels
13
Let them rise for about 45 minutes.
14
During the last 20 minutes of rise time, preheat oven to 375 degrees.

oven
15
Fill a dutch oven or oven safe pot with water and place on the lowest shelf of the oven, this will add steam in the oven.

water

dutch oven

oven
16
Brush each roll with egg wash.

roll

egg
17
Bake the rolls for 17-23 minutes (you may have to do this in two batches, unless you have a huge oven).

roll

oven
18
Let the rolls sit on the baking sheet sit for a few minutes, then remove rolls from pan and place on a wire rack to cool completely.

roll

baking sheet

wire rack

frying pan
19
NOTE: Due to the molasses, the rolls will have a brown tone, so when your baking them, make sure the bottom has a light brown color to them, at first I thought I was over cooking the rolls, and I wasnt, 19 minutes seemed to be perfect amount of time.

molasses

roll
20
Serving Size: 19 2.5 oz rolls

roll
21
Calories per roll: 145, Fat: 1.2, Cholesterol: .03, Sodium: 20, Potassium: 117, Carbs: 29, Fiber: 3, Sugar: 3.8, Protein: 4.9

sugar

roll

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Whole Wheat Dinner Rolls

Diets

LACTO OVO VEGETARIAN

Ingredients

water

1 cup

cracked wheat

0.33333334 cups

active yeast

2 teaspoons

granulated sugar

0.25 teaspoons

warm water

0.33333334 cups

butter

2 Tablespoons

table salt

1 Tablespoon

molasses

2 Tablespoons

honey

2 Tablespoons

wheat germ

2 Tablespoons

milk

1 cup

flour

3 cups

flour

2 cups

egg white

1

Cooking in Steps

1 In a small saucepan, bring the 1 cup water and the Coaches Oats to a boil, turn down to medium low and simmer for about 6 minutes.

water

oats

2 Remove from heat and cool to lukewarm.

3 Dissolve the yeast in a medium sized bowl with 1/3 cup warm water and the sugar. Stir together, then let sit 10 minutes.

sugar

water

yeast

4 Add the Coach Oats mixture to yeast mixture and add the butter, salt, molasses, honey, wheat germ and milk to the bowl of an electric mixer and with the paddle attachment, mix together to combine.

wheat germ

molasses

butter

honey

yeast

milk

oats

salt

5 Add the one cup of whole wheat flour and two cups of the all purpose flour.

all purpose flour

whole wheat flour

6 Mix until well combined. Clean off the paddle attachment, scrape the sides of the bowl and add the dough attachment to the mixer.

dough

7 With the mixer going on low speed, add the remaining whole wheat flour a little at a time until the dough starts coming together.

whole wheat flour

dough

8 After two of the remaining cups are added, let the mixer knead the dough for a minute or so. If it is still sticking to the sides, add about 1/4 cup more flour, let it mix. Keep adding a little flour at a time until the ball of dough no longer sticks to the sides.

dough

all purpose flour

9 Let it knead for 8-10 minutes on medium-low speed.

10 Remove the bowl from the mixer.

11 Take the dough out of the bowl and spray it with cooking spray. Return the ball of dough to the bowl, cover it with a towel or plastic wrap and let sit in a warm, dry place for an hour until doubled in size (mine took almost 2 hours).

cooking spray

dough

wrap

12 Punch down the dough and make 2.50 ounce sized balls of doughyoull get about 19 rolls. Set them on a baking sheet and cover with a tea towel.

dough

roll

tea

13 Let them rise for about 45 minutes.

14 During the last 20 minutes of rise time, preheat oven to 375 degrees.

15 Fill a dutch oven or oven safe pot with water and place on the lowest shelf of the oven, this will add steam in the oven.

water

16 Brush each roll with egg wash.

roll

egg

17 Bake the rolls for 17-23 minutes (you may have to do this in two batches, unless you have a huge oven).

roll

1
In a small saucepan, bring the 1 cup water and the Coaches Oats to a boil, turn down to medium low and simmer for about 6 minutes.

2
Remove from heat and cool to lukewarm.

3
Dissolve the yeast in a medium sized bowl with 1/3 cup warm water and the sugar. Stir together, then let sit 10 minutes.

4
Add the Coach Oats mixture to yeast mixture and add the butter, salt, molasses, honey, wheat germ and milk to the bowl of an electric mixer and with the paddle attachment, mix together to combine.

5
Add the one cup of whole wheat flour and two cups of the all purpose flour.

6
Mix until well combined. Clean off the paddle attachment, scrape the sides of the bowl and add the dough attachment to the mixer.

7
With the mixer going on low speed, add the remaining whole wheat flour a little at a time until the dough starts coming together.

8
After two of the remaining cups are added, let the mixer knead the dough for a minute or so. If it is still sticking to the sides, add about 1/4 cup more flour, let it mix. Keep adding a little flour at a time until the ball of dough no longer sticks to the sides.

9
Let it knead for 8-10 minutes on medium-low speed.

10
Remove the bowl from the mixer.

11
Take the dough out of the bowl and spray it with cooking spray. Return the ball of dough to the bowl, cover it with a towel or plastic wrap and let sit in a warm, dry place for an hour until doubled in size (mine took almost 2 hours).

12
Punch down the dough and make 2.50 ounce sized balls of doughyoull get about 19 rolls. Set them on a baking sheet and cover with a tea towel.

13
Let them rise for about 45 minutes.

14
During the last 20 minutes of rise time, preheat oven to 375 degrees.

15
Fill a dutch oven or oven safe pot with water and place on the lowest shelf of the oven, this will add steam in the oven.

16
Brush each roll with egg wash.

17
Bake the rolls for 17-23 minutes (you may have to do this in two batches, unless you have a huge oven).

18
Let the rolls sit on the baking sheet sit for a few minutes, then remove rolls from pan and place on a wire rack to cool completely.

19
NOTE: Due to the molasses, the rolls will have a brown tone, so when your baking them, make sure the bottom has a light brown color to them, at first I thought I was over cooking the rolls, and I wasnt, 19 minutes seemed to be perfect amount of time.

20
Serving Size: 19 2.5 oz rolls

21
Calories per roll: 145, Fat: 1.2, Cholesterol: .03, Sodium: 20, Potassium: 117, Carbs: 29, Fiber: 3, Sugar: 3.8, Protein: 4.9