Whole Wheat Rolls

Ingredients

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  • 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)