Soft Whole Wheat Dinner Rolls Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

Steps:

• Place all ingredients into the pan of your bread machine. Program the machine for Manual or Dough. Adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple.
• Allow the machine to complete its cycle.
• Transfer the dough to a lightly floured surface and divide it into 12 pieces.
• Shape each piece into a ball. Place 1 inches apart on greased baking sheets. Cover; let rise until doubled, about 1 hour.
• Bake rolls in a preheated 375ºF for 15 to 20 min, or until golden brown. Remove from pans to wire racks. Brush with melted butter.
• Serve warm.
• Note: You can substitute white whole wheat flour for the all-purpose flour and canola oil for the shortening in this recipe.

Steps:

• Place all dough ingredients in the bread machine pan in order indicated with your owner's manual.
• Use the DOUGH setting.
• After the cycle is complete, punch down dough and remove from pan.
• On a floured cutting board, shape into rolls and place on two parchment-lined baking pans.
• Let rise in a warm place for 30 minutes or until double in size.
• Preheat oven to 400 degrees.
• Topping: Whisk the remaining egg (and a little bit of water about 1 tablespoon) in a small bowl, and brush the tops of the rolls with it; sprinkle with wheat germ.
• Bake the rolls until light brown on top, approximately 20 minutes.
• Prep time does not include preparing the dough in the ABM.

Steps:

• Heat the butter until it is almost melted and set aside.
• Grease the inside of a 10x 15 inch pan or a large baking sheet, including the rims.
• Measure the water. Use an insta-read thermometer to get the temperature right.
• Place the bread flour and the yeast in the bowl of your stand-type mixer equipped with a dough hook. Turn the mixer on for a couple of bursts to disperse the yeast. Add the water and mix for 30 to 60 seconds.
• In another bowl, mix the whole wheat flour with the salt, sugar, dry milk, and dough conditioner. Add this mixture to the wet mixture along with the melted butter.
• Knead with the dough hook on medium speed for 4 minutes or until the gluten is well-developed.
• Grease a large mixing bowl. Turn the dough into the large mixing bowl and turn once to grease both sides of the dough ball. Cover the bowl with plastic wrap and set it aside to rise. It should double in size in about 45 minutes. If it has not, let it rest longer.
• Divide the dough into balls about 2 inches in diameter. Place the balls on the greased pan about 1/2 inch apart. Cover with plastic wrap and let rise again. They should be double in size in about 45 minutes. Let them rise until they are very puffy. If they start to blister, poke the blister with a toothpick and place the rolls in the oven.
• Bake at 350* for about 25 minutes or until the tops are browned and the internal temperature is 190*. Remove from the oven. After a few minutes, remove the rolls from the baking pan and place on a wire rack to cool. Serve warm.