Bake these delicious rolls for picnic sandwiches
I love whole wheat bread and rolls, if for no other reason than they hold their shape and keep their consistency when piled with lots of yummy sandwich and panini fillings. They also taste better to me; my mother always bought only whole grain rolls and bread, so it’s what I grew to like.
Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!
If you beginner yeast bread maker, be sure to read How to Knead Bread, along with Using Yeast and How to Measure Flour. Then have fun with the process! Enjoy the feel of a dough becoming smooth and silky under your hands, the aroma of bread rising and baking, and of course that first bite of freshly baked bread. Yum.
Whole Wheat Rolls
- 3-1/2 cups whole wheat flour
- 2 packages active dry yeast
- 2 cups milk
- 1/4 cup sugar
- 1-1/2 teaspoons salt
- 3 tablespoons butter, melted
- 2 eggs
- 3-1/4 to 4 cups all purpose flour
In large bowl, combine 1 cup whole wheat flour with the yeast and mix well. In heavy saucepan, combine milk, sugar, salt, and butter; heat over low heat, stirring frequently, until temperature reaches 120 degrees F. Add to yeast mixture along with eggs and beat well.
Add remaining whole wheat flour and mix well. Add all purpose flour, a spoonful at a time, beating until the dough is too stiff to stir with spoon. At this point, flour the work surface and place dough on surface. Sprinkle with more flour and knead dough, sprinkling with flour as needed to prevent sticking, until dough is smooth and elastic, about 6 minutes. Put dough into a clean greased bowl, turning to grease top. Cover and let rise for 1-1/2 hours until double.
Punch down dough and divide dough into 24 balls. Smooth balls by rolling between hands. Place balls on two greased cookie sheets, cover with kitchen towel, and let rise for 30-40 minutes until doubled.
Preheat oven to 400 degrees F. Bake rolls for 15-20 minutes or until golden brown and puffed. Brush with softened butter, then remove to wire racks to cool. Store at room temperature for up to 2 days; freeze for longer storage.
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