Whole Wheat Rolls

Name: Whole Wheat Rolls
Cook time: 18 min
Total time: 18 min
Yield: 40 servings
Cuisine: World
Ingredients: 1 All Whole Wheat Bread Cockaigne or Oat Bread through the first rise; 4 tablespoons (½ stick) butter, melted; (Flaky sea salt, chopped walnuts, or rolled oats)

0sPrep Time
18m Cook Time
18m Ready In

Cuisine : World
Course : Bread

Whole wheat rolls made from a whole wheat bread dough, brushed with butter and optionally topped with salt, walnuts, or oats. Yields about 40 small rolls.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(40 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 All Whole Wheat Bread Cockaigne or Oat Bread through the first rise (opens in new tab)
- 6 cups (785g) whole wheat flour
- ½ cup (45g) dry milk powder
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 2 ¼ cups (530g) warm (105° to 115°F) water or milk
- ¼ cup (85g) molasses or honey
- 2 tablespoons (30g) butter, melted
- 1 tablespoon salt
Sub-recipe steps
1. Combine in a large bowl or a stand mixer fitted with the paddle attachment: 6 cups (785g) whole wheat flour; ½ cup (45g) dry milk powder; 1 envelope (2 ¼ teaspoons) active dry yeast
2. Stir in: 2 ¼ cups (530g) warm (105° to 115°F) water or milk; ¼ cup (85g) molasses or honey; 2 tablespoons (30g) butter, melted; 1 tablespoon salt
3. Mix briefly, adding a little flour or liquid if necessary, just until the dough comes together. Cover and let the dough rest for at least 15 and up to 30 minutes.
4. If using a mixer, remove the paddle and attach the dough hook. Knead the dough by hand or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.
5. Grease two 9 × 5-inch loaf pans. Divide the dough in half, shape into loaves for pan-baking and place in the pans. Cover loosely with oiled plastic wrap and let rise until almost doubled in bulk, about 1 hour.
6. While the dough rises, preheat the oven to 350°F.
7. Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, about 45 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.
4 tablespoons (½ stick) butter, melted
(Flaky sea salt, chopped walnuts, or rolled oats)

Let's Prepare

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1 All Whole Wheat Bread Cockaigne or Oat Bread through the first rise
4 tablespoons (½ stick) butter, melted
(Flaky sea salt, chopped walnuts, or rolled oats)

Let's Cook

Step 1.

Prepare the dough for: All Whole Wheat Bread Cockaigne or Oat Bread through the first rise
Step 2.

Divide the dough into 40 pieces and round each piece into a ball. Cover, and let rise until almost doubled in size, about 1 hour.
Step 3.

While the dough rises, preheat the oven to 425°F.
Step 4.

Brush the tops of the rolls with: 4 tablespoons (½ stick) butter, melted
Step 5.

If desired, sprinkle with: (Flaky sea salt, chopped walnuts, or rolled oats)
Step 6.

Bake until browned, 12 to 18 minutes. Transfer the rolls to a wire rack to cool.