Light Wheat Rolls
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
This was such great recipe, they turned out awesome. I just divided the dough up into 16 balls and baked them on a cookie sheet, instead of putting them in muffin tins. Then before I baked them, I brushed them with a beaten egg instead of butter. Then I scored the top of them. They had a nice, glossy crust, and were just the right size for sandwiches! I also used all white flour instead of the wheat flour. If you use all white flour, you just have to add a little bit more flour and knead a little bit longer for the gluten to develop. And then I divided the dough up into buns and baked them in a 9x13 for white dinner rolls. They came out so good! Thanks so much for this great recipe!Read More
After spending three hours preparing the bread, it was just OK. The bread had a sweeter taste and lacked flavor.I definitely would not make them again unless I found a way to add some more flavor.Read More
This was such great recipe, they turned out awesome. I just divided the dough up into 16 balls and baked them on a cookie sheet, instead of putting them in muffin tins. Then before I baked them, I brushed them with a beaten egg instead of butter. Then I scored the top of them. They had a nice, glossy crust, and were just the right size for sandwiches! I also used all white flour instead of the wheat flour. If you use all white flour, you just have to add a little bit more flour and knead a little bit longer for the gluten to develop. And then I divided the dough up into buns and baked them in a 9x13 for white dinner rolls. They came out so good! Thanks so much for this great recipe!
I cut this recipe down to 12 servings. I made two small changes; I used milk instead of water and I doubled the yeast, using two envelopes fora halved recipe. (The reason I did this was because I've always had issues making whole wheat bread/rolls so I wanted to be sure this one would work.) I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the sugar and warm milk in my mixer bowl for ten minutes, then added the beaten egg, melted butter, then all the dry ingredients. This dough needed 3/4 cup more flour to form a ball. I kneaded it with my dough hook for five minutes, then set it to rise on a warm heating pad in a greased and covered bowl for an hour. Once it doubled, I formed the rolls using a dry 1/4 inch measuring cup and set the formed rolls in a greased muffin tin. I set them to rise again on the warm heating pad, covered with saran wrap, for a half hour. 400* for 12 minutes and they were perfect. I brushed the tops with vegetable right out of the oven, as it gives them soft, bakery style tops. These rolls are absolutely delicious. I was worried that the sugar might be too much but it's really not. They're perfectly chewy but they also came out light and fluffy. Like something you'd get at a fancy bakery. VERY good. I'll use this recipe again. I think this would be really good with honey or light brown sugar in place of the granulated sugar, too.
I am giving this recipe 5 stars b/c I love the Black-Eyed Pea Restaurant's wheat rolls and on my first try to replicate them tried this recipe. End of search! Thanks for the recipe.
LOVED this roll!! Made them for a Thanksgiving get together and they loved them!! I make this recipe everytime I need to make rolls or want to make rolls! Thanks for submitting this recipe! I also cooked them on a cookie sheet and they turned out great! Would be a fun dough to have your kids play with and make their own rolls!
I did the initial mixing and first rising in my bread machine. I was tempted to skip the second rising, but didn't. These rolls are worth the extra effort!! They are possibly the best wheat rolls I have ever eaten. The dough seemed a little difficult to work with (very elastic!!), but they turned out awesome!
WE LOVE THIS DOUGH I have: Added extra sugar to the dough and used it for cinnamon rolls, ++++++ Shaped it into every shape imaginable (including braided breads for special dinners)+++++++ Rolled it into long ropes, dipped it in a baking soda solution then baked it making pretzels. ++++++ Rolled it flat baked it on a griddle and used it as pan bread/ Flat bread (thicker than tortillas similar to pitas).++++++ Formed it into Pan Pizza Crust ++++++ I very regularly form it into 4 (9" X 15") very thin pizza crusts. I prebake them (450 deg for 8 minutes) then freeze 3 and add toppings to the 4th for dinner that night.
Bread bakers hint! After the second rising, turn the dough out onto a clean surface and cover it with the bowl you had it in. Let it sit for about 10 or 15 minutes. The dough will be much easier to stretch and will be less elastic. Especially helpful when trying to stretch pizza dough into a pan! I have been baking bread for decades and found this recipe to be a true winner. The rolls are pleasantly light, even delicate. Don't be tempted to skip the second rising, that's what gives bread a fine crumb. Great recipe Katrina, thank you so much for sharing it with us.
I ADDED 1/4 CUP MASHED POTATOES, FOR EXTRA MOISTNESS, AND THEY WERE WONDERFUL
Susan I love you. Please come live with me. These rolls were so yummy, I can't imagine what else you may have up your sleeve but I want first taste of it. I am planning a dinner party for tonight so I made these rolls this morning just to make sure they would be good enough for my guests. Well,let me tell you I am definitely going to serve them with my Prime Rib. My search for the perfect wheat dinner roll has ended.
I made this recipe into cinnamon rolls and I used my Kitchen Aid mixer to knead the dough. I followed the recipe exactly, EXCEPT that it needed more flour to pull away from the sides of the bowl. (I added 1/2 cup whole wheat flour and 1/2 cup all-purpose). After the first rise, I punched the dough down and split it in half. I rolled one half into a uniform loaf shape and baked it in a large loaf pan at 350 degrees until golden on top. -- I pressed out the other half into a large rectangle, brushed it with butter and sprinkled with lots of cinnamon and sugar. I rolled it up, cut into 12 rolls/slices, placed them in muffin tins, covered and refrigerated overnight. Then I baked them the next morning at 400 degrees. Turned out great!!
Thank you for sharing this recipe with the rest of us. It is absolutely delicious! Upon the suggestion of a few other reviews I added extra sugar (2/3C instead of 1/2C). I also had to add an extra cup of (wheat) flour because my dough was sticky at first too. Everyone should eat these at least once!
Wow! These rolls turned out fantastic! Nice yummy crust on top, soft, light texture inside. I used only 1/4 cup of sugar, and I added 1 tablespoon of vital wheat gluten too. As one of the other reviewers did, I made cinnamon rolls out of half the batch, and they too were delicious. I'll be making these again to impress my friends and family.
This is a delicious recipe. I followed it exactly, except for reducing the amount of butter spread on top, Oh, I cheated and didn't roll them out, but just pinched off balls and made plain old rolls. I noticed that there were some comments giving this fewer stars because "the rolls don't have any flavor" or something similar. Please! This is not a recipe for garlic rolls, or savory herb rolls, or hot and spicy rolls (although as others have mentioned, it can be adapted to be such). This is a recipe for light wheat rolls, and that is exactly what you get. Those of us who appreciate good bread in and of itself without any need for added flavor, this is a keeper recipe. I did a triple batch and used my Bosch mixer to mix them, and it worked the dough just fine. This recipe is also definitely toddler approved. My 15 month old has had two already, and they are barely out of the oven!
These rolls are fabulous. I use honey and olive oil for the sugar and butter, and brush with egg white right before baking instead of butter. I make these at least once a month and keep in my freezer. Every time I try another roll, we decide these are still the best. They are a staple on our dinner table!
Tasted great, but I couldn't figure out how to "spiral" them and make them look good. Next time I will just roll them into balls. Thanks though!
I've made bread before and always found it a little bit tricky. This is the first time I made rolls, though, and I was glad that they turned out well. The one problem I had is that my dough was too sticky - I had to add more flour. I shaped the rolls into little braids and baked them on a sheet of aluminium foil. I'd certainly make them again.
For those of you out there that love rolls......but, cannot find the one recipe that makes you rave......this is it!!! I promise if you follow this recipe as I tell you too, you will never use another recipe for rolls again. Using this recipe I substituted plain flour for the wheat flour. (using about 4 and a half to five cups of flour total)Instead of using two packets of yeast, use 3. When you add your yeast to your water, add a teaspoon of sugar. ( this helps the yeast to froth) Everything else, do exactly as the recipe calls for.......DELICIOUS!!!!
Holy Cow these are the BEST bread I have ever made! I halved the recipe but still used 1 full egg. I was out of butter so I used my last bits of SmartBalance margarine...still short but you can't tell anything is wrong! Used my lazy no-dishes method: I mixed in the KitchenAid with the hook and didn't mix anything or beat egg 1st, etc.. just dumped it in and let it knead for a good long time. Once it pulls away I flour one hand and pull the dough out for a second. With the other hand I Misto olive oil right in the bowl... dough back in and cover with towel. Leave it right there to "punch down" with the mixer hook just a few secs and rest again. I made 12 balls and nested in a 10in circle silicone cake pan. AMAZING pull apart bread with just some honey on top. I didn't butter them before or after baking. They are so good you don't need it!
These are absolutely delicious - a big hit at Thanksgiving dinner. One of the things I liked most about them is that they stay "tender" for longer than most yeast rolls I've made. Great recipe, Susan!
Incredible! I did make a few adjustments, but I still had to go with 5 stars because they were so amazing. I used honey for the sugar ( and a little with the yeast), three packs of yeast instead of two, all whole wheat flour(about 1/4 cup less), and I brushed the tops with egg whites instead of butter. I ended up freezing half of them.They were so easy to "reheat", or finish at a few moments notice. When I needed to serve an impromptu lunch for out of town guests, these went perfectly with bean soup and a tossed salad. Thank you!
These were very soft and fluffy. I baked them on a cookie sheet for 8 min, then froze them. Now I can pop them one or two at a time in the oven at 350 for 3 min and I have fresh hot rolls. Thanks for all the suggestions. My husband said this recipie was definately a keeper.
I shaped the dough into balls and put them into a 9x13 pan. They came out light and fluffy. Just perfect! I made them for our Thanksgiving dinner tomorrow and my kids wont quit eating them. I am going to have to get up early to make another recipe!!! Geez! Awesome recipe! Thanks!
Just what I was looking for....light and airy! I used all "white whole wheat flour" (King Arthur organic 100% whole wheat) and Hodson Mill yeast for whole grains. I used less butter on the tops- didn't measure. I made one beautiful, large loaf of bread, and nine cloverleaf rolls. The only change I will make in the future is to add an extra teaspoon of salt, the recipe needs more flavor.
Made these over the weekend....very good and easy to make. I made a couple changes though....I used only 1/8 cup melted butter, instead of sugar I used 1/4 c honey. Also, I sprayed the tops w/butter flavor PAM instead of melted butter....my husband loved them. This recipe is a definite keeper.
Although I didn't incorporate the spiral look, these rolls came out wonderfully. The only thing I did differently was use a little less white sugar and put in about three tablespoons of honey. I am looking forward to making another batch of these soon! Thanks for posting such a great recipe!
Made the dough in the bread machine and did not use the "spiral" method but rather divided the dough into 24 balls. They turned out too be one of the biggest hits at my Easter table! Very good! Thank you for sharing!!
After spending three hours preparing the bread, it was just OK. The bread had a sweeter taste and lacked flavor.I definitely would not make them again unless I found a way to add some more flavor.
This is my second time making this recipe, but I didn't make them into rolls. I made it into a loaf of bread! It was so good. The bread is great. I love how soft and moist it is. I followed the recipe as written, except I made it into a loaf, of course :)
Yummy! These rolls are my 2nd attempt ever at making bread from scratch. (First one being a total failure) I wasn't confident to attempt the pinwheel portion, so I just made them into normal rolls and they are light, fluffy, slightly sweet and very melt-in-your-mouth worthy. I will be keeping this recipe to make again in the future!
Very tasty and good--everyone enjoyed them.
I made 2 loaves of bread with this recipe and they turned out great! I did everything the same except shaped the dough into loaves instead of rolls and let them rise.
Oh My Gosh! These are delicious! I used honey instead of sugar and like others, just made balls on a cookie sheet. I am sure the shaped rolls are beautiful but I didn't want to go to all that trouble. This is my new fav. for wheat. Thanks Susan!
These are great!! So delicious. The whole family loves them. I'm all proud of myself because they turned out so well. I followed the recipe pretty much exactly; just had to add extra flour in when I was kneading. The directions are very clear and precise, which is nice for someone like me who hasn't made a lot of rolls. I could see how these would make great cinammon rolls. I baked 6 for dinner tonight; and followed the directions for freezing the others. Baked for 8 minutes, cool and freeze. I'll save those ones for Thanksgiving. Thanks for this great recipe!
I've been looking for a way to "trick" my husband into eating more whole grains, and these rolls did just that. I froze some and had some trouble reheating them per recipe directions, but then again, I am impatient and forgetful. One note, however, these rolls are awfully sweet. Next time I make them, I will probably reduce the sugar to 1/4 cup.
These rolls took less time than the recipe said. They were wonderful! Light and fluffy. Our dinner guest said,"I don't even have to ask if these are homemade, I can just smell that they are."
I made these with only whole wheat flour and they turned out wonderful! Not nearly as dense as one would imagine, but light and fluffy :).
These were terrific! I put 1/4c melted butter, 1c brown sugar, and 1T cinnamon on half the dough before rolling up, and they made great cinnamon rolls too! Then I frosted with a cream cheese icing and we had delicous rolls with dinner and cinnamon rolls for dessert too! mmmmm....
Perfect, easy and delicious. Worth the time!
Umm, wow, these surprised me! They are soft, flaky, sweet, and rich tasting. I have not had a wheat roll like this. I decided to try the dough cycle on my Zojirushi bread machine to make this a quick and easy recipe. When the dough cycle was over I proceeded to step 4. I did only do a half a recipe, and I am glad I did because the dough had risen to the top of my bread machine container. When it was done I plopped the dough out onto a parchment lined baking sheet. I realized it was way too wet. I ended up adding a scoop of all-purpose flour. I didn't measure it, but it may have been a 1/2 a cup of so. I used the flour to maneuver the dough and make it not stick. I used a pastry wheel to cut the dough as suggested in 6 pieces and then in half. It is difficult to get them all precisely the same size. So, some of my rolls weren't so large as others and the rolled appearance looked quite frankly slightly different on each. I followed all of the ingredients only using Gold Medal white whole wheat, a lighter colored wheat grain, for the whole wheat flour. I sprayed my Cuisinart non-stick muffin pan with Bakers Joy and let them rise in it for 30 minutes. I baked then, because they were nearly doubled in size. They took about 15 minutes. Note, the last butter ingredient should be divided. ty
I have been making these rolls for over a year now and they have NEVER failed. I always get great comments on them. They have a great texture and are just YUMMY. I follow the recipe almost exactly, only omitting the second 1/4 cup of butter (would taste great, but I don't miss it one bit and it cuts the fat in half). I also just divide the dough into balls and bake. Takes much less time and my family doesn't mind the less gourmet presentation.
This is a fantastic recipe. I added about 1/4 of wheat gluten and used the All Natural/All Purose flour from Costco. They were chewy and had a nice crust. Each dough ball should be about 2 oz.
A pizza cutter is great for making the strips. Great recipe! Made the place smell like a bakery.
Tried this recipe twice, they don't rose well and are waay too sweet.
These rolls are so yummmmy. I made them the other day in a bread machine and they turned out great, my family loved too. I am definitly going to try this bread again but I am going to make half because we are not a crowded family, so 2 dozen was too much for us. I made some changes. I used 1/4 cup extra virgin olive oil instead of butter. I used two spoon honey instead of sugar(i don't like sweet bread. I put all the ingridiens in my breadmachine and in two hours they were ready to cook. Thanks for sharing this recipe.
I made the dough for half of a recipe in my bread maker. The only thing I changed in the recipe was that I used all whole wheat flour and no all purpose flour. These turned out fantastic! Our one friend was over for dinner and was raving about how good the rolls were. Even the kids (5 and 3) gobbled these up. I'm going to be making them for Thanksgiving dinner instead of my normal recipe. Thanks so much for these!
My husband LOVES these rolls. They are pretty sweet and easy to do. The less flour you can put in them, the fluffier they are. I have found that putting butter on the rolls before they rise makes them stick to my towel. I place a dry towel on them, let them rise in the muffin pans, and then just put butter on them after they come out of the oven. Yummy!
A little too dense for me, but very attractive. I'd like them to be fluffier. I have a feeling it was my lack of kneading skills that was the problem, though, not the recipe!
Oh my goodness... I just took these out of the oven and they're just perfect!! I've never had such light wheat rolls before! I didn't add anything at all to the recipe.. I did use the bread machine to knead the dough, just because it's easier for me. AMAZING!! Going into my recipe box!!
Great basic recipe! I substituted honey for the sugar, olive oil for the butter and tied into knots. I also decreased the salt to 1/2 tsp which caused my dough to rise even more and made over 30 rolls! Fairly easy recipe and my family LOVED them! Will definitely make again.
These rolls are fabulous. They taste like restaurant quality. I didn't bake them in the muffin tins - just on a cookie sheet and they turned out so good. I topped mine with olive oil. You have to make these - they are worth the effort!
I don't know why these do not turn out great for me. I have made them several times as directed but my family thinks they are only ok.
This recipe works great in the bread machine - I don't even melt the butter! My family loves it. I did add 4 tsps gluten and have also increased the amount of whole wheat flour and decreased the all-purpose flour. I have also tried 1/4 cup olive oil - great!
Mmmmmmmmmmmmmmm light and fluffy.Great with butter or honey!
So good, so easy. We used the Kitchen Aid Mixer for the mixing and kneading and it really helped cut the time in half. We'll certainly make these again!
FINALLY!!! A really good wheat roll. I have tried numerous recipes trying to get my family to eat more wheat. This one was a HIT! Finally one the kids will eat! It was easier than I expected to roll. Very pretty plus kids liked unrolling them to eat. I used my bread machine on 45 mins dough cycle, punched down and rose in a bowl the second time.
The rolls from this recipe turned out very good. I've looking for a softer wheat roll recipe. I used my bread machine to do all the hard work and I only let it rise one time. Turned out great even without the additional rising time.
Absolutely delicious! My family loves these rolls! I used milk instead of water and rapid yeast due to being short on time.
These were so yummy and so easy to make! I have been baking bread for quite a few years. I think I finally found my favorite roll recipe! I used 1/4 c. oil instead of butter and they turned out so light and fluffy! My three young sons loved them. Thanks so much for this recipe.
They were a bit too light and bland for me. . . Perhaps they just need a tad more salt and/or sugar. Not bad, but not worth all the effort/rising time. . . I've had much better.
sorry to be one of those people who changes everything and writes a review, but sometimes it's useful to know how versatile a recipe is, right? I used whole milk instead of water, dissolved a T. of honey in the milk with the yeast, used a generous 1/4 cup of honey instead of sugar, forgot the egg entirely, added a 1/2 cup of rolled oats, and only did two rises (1 hr 15 in the bowl, 40 min on cookie sheets after rolling them into balls). They rose beautifully, are rich and sweet enough to eat without butter, and may be the nicest dinner rolls I've ever made or eaten. The wheat flour gives them great body and flavor, and the sweetness is just right: good on their own, but not too sweet to eat with savory dishes. For more flavor if I ever plan far enough in advance, I might let the dough sit in the fridge overnight after one rise, punch it down and let it rise again at room temp for an hour before shaping, and then rise again before baking--I bet that would be divine. But as is, it's a flexible recipe for soft, sweet rolls you could shape in any number of ways. Next time I'll try to remember the egg!
I posted this recipe and I still make them yet today. Just made them for Thanksgiving this year because my sister in law always requests them. Everybody seems to love them. I've never had any problems with the dough as some have suggested. They are actually easy and very user friendly. If you don't want to eat them the same day you make them, only bake them for 8 minutes, let cool and freeze or refrigerate. Once you are ready to bake, bake 5-7 minutes depending on desired doneness.Frozen ones must be thawed first. Happy to know so many are enjoying them. Katrina Susan
These were wonderful! I assembled the ingredients as instructed, but instead of doing the whole muffin tin fiasco I just divided the dough into 24 equal parts and rolled it out and and baked on oiled cookie sheets. Oh, and did an egg wash instead of brushing butter over the dough bals. Everyone at dinner loved them. Time consuming, yes....but totaly worth it. Thanks for sharing!!! :)
Well, I thought these lacked some flavor, but got great reviews on them from others. I did use milk instead of water, added a tsp. more salt, and used brown sugar instead of white sugar (I bet honey would be wonderful and add to the flavor!). I used my breadmaker and watched it while it was mixing--had to add more flour-about 1/2 cup more. The dough was still sticky, so I sprayed non-stick spray on my hands when it came time to make the rolls-worked well. The rolls (which Imade just round ones) were fluffy, springy and light :) Next time I might add a 1/2 tsp more salt or even the honey to make these less bland.
I use all wheat flour honey olive oil 2/3 cup cracked wheat 1/3 cup ground flax 1/3 med corn meal 2/3 cup fiber powder 1/2 cup apple sause egg wash and seseme seeds. Pop one of these down with peanut butter and lift some weights fuel for the body amazing little rolls
I cut the amount of sugar in half (diabetic husband) & let the bread machine do most of the work. I followed the rest of the directions to the letter. These rolls were fantastic!! Light & airy, two words not usually associated with whole wheat backed goods! I plan to make these often & will do a little experimenting to try to cut down on the amount of all purpose flour while still keeping the fantastic crumb. Thanks for the recipe!!
Just the recipe I've been looking for. These turned out great. I made them two days in a row. Reduced the baking time to 8 minutes on the second batch. Thanks for the recipe
These rolls have a good texture and that's about it. They are cooked too hot which means the outside is dark and the inside is doughy. Not only that, but they are sicky-sweet. With a lot of tweeking it could be a good recipe, but as-is it falls really short.
I added some thinly sliced beef, green onions, and cheese before rolling them up. Turned them into a great lunch box alternative.
I give this recipe 4 stars. The buns turned out well and were SUPER pretty easy to make, but the process was time consuming and I had to improvise a little bit. I found that the original recipes didn't call for enough flour. I added about an extra cup and a half of whole wheat flour. I'd definatley try this one for cinamon buns- the dough turned out kinda sweet and would be excellent with brown sugar and cinamon. This recipe is definatley a keeper!
Love this as pizza dough as a previous reviewer suggested. Makes 4 good-sized pizzas, and by partially baking and keeping them frozen, it's a great way to fulfill that pizza craving in a reasonably healthy way!
These rolls were so light, fluffy, and delicious that I will now use this recipe instead of my old one! I used half milk and half water, honey instead of sugar, and mixed grains instead of whole wheat flour. I also didn't have a muffin tin so I shaped the rolls and put them on a baking sheet. The dough had a perfect texture and elasticity for shaping into braids, knots, and spirals. They rise really high and fluffy. I'm making them again for a pot-luck tomorrow so I'll be sure to get a picture!
I have made these rolls several ways several times......i make then cinnamon rolls by adding cinamon to the dough while mixing then mixing butter brown sugar cinnamon and cream cheese to get a good paste...may family loves them!!! I am going to try making them with milk instead of eggs next time....i've made them with honey, sugar, and brown sugar, either way i think it adds to the taste, i dont ever reduce the sugar content. I also add garlic salt, chilli powser, or lemon pepper to the dough before kneading sometimes to mix it up a bit.....also i have made these with all wheat flower and not added any all purpose flour and they dont rise as well (obviously) but they are still soft and fluffy and delicious!! Everyone raves about these rolls ANYTIME i make then and i make then AT LEAST once a week...i will be using this recipe for the rest of my life!
Yum... delish!!! I used some cornmeal for AP, onion powder, garlic, and reduced sugar to 1/4 cup( used 2 TB to proof and added rest later). The first rise about tripled in size with all the yeast, I was surprised! Shaped into buns, baked nicely. Thanks for sharing, I'll make again!
these rolls did not turn out light and fluffy as other reviews have said. i had trouble kneading the dough. it was very sticky so i had to add quite a bit more flour, which i think may have made them more dense.
I have never attempted to make bread or rolls before, but finally decided to use this recipe as a first attempt. I am SOOO glad I did!! These rolls are absolutely wonderful!! I didn't roll the dough or use muffin tins, but simply shaped into balls and let rise the last time on cookie sheets. They are fantastic!! Thanks so much for a delicious and easy recipe!!
I make these every year for Thanksgiving and they're always a hit. I use a little less sugar and all whole wheat flour and they turn out great. Thanks for the recipe!
Heavenly! I take each rectangle of dough, brush it with butter, and roll it up jelly-roll style. Then I slice it into 1 inch medalions. It seems a little faster to me than rolling each strip individually, and I love the way they pull apart when you eat them with butter in between each layer. Awesome recipe: thanks!
Wow, wow, wow!! These rolls came out perfectly - and so easy. I followed the directions exactly for preparing and baking. I did end up using more whole wheat flour and less all-purpose flour, and used HONEY in place of the sugar, which I think always tastes better in bread or rolls. Fantastic recipe - this is a keeper and I will use it often.
Very yummy! Best straight out of the oven. Made the dough with my Kitchenaid....used a little extra flour....made 17 large buns....Mmmmmmm
I revised this recipe a little to my own liking and based on other recipes I have read recently. I added a tsp of baking soda and a 1/4 teaspoon of baking powder and substituted 1/4 cup of organic honey for the sugar. Also I used a total of 2 1/2 cups whole wheat flour and used only the amount of white flour needed to get the dough firm. The rolls were great, very hardy!
excellent, made just as written, yum.
These were easy to make and looked very nice when they were done. I baked them for 8 minutes, froze them, then thawed and baked them again for 5 minutes when I needed them.
This is a keeper!! First of all, I decided to let my bread machine do the work, but wasn't sure if the machine was able to handle a full recipe. So I cut if in half and used the whole egg. During the first knead the dough was way to sticky so added additional tablespoons of whole wheat flour till the dough seemed right. Baked at 350* for about 15 minutes. Beautiful rolls, light, fluffy, with a slightly sweet taste. Thanks, Katrina - yummy is right on.
These rolls are pretty good. Like many others, I used honey instead of sugar, but after tasting them, I believe that I should have used only 1/4 c. as they were a little sweet for our tastes. I ended up adding quite a bit more flour, probably close to 1 1/2 c. to get the dough pliable and I used Pam spray rather than butter. A good recipe, but honestly, I like the frozen rolls that I get at the grocery store just as well and they are a lot easier! Thanks for your submission, Susan!
I love these rolls - they do take some time but definitely worth it. I have found that I need to add at least a 3/4 cup flour. I do not roll them out but make into balls that I put into muffin pan. They have a slightly sweet yeasty flavor.
This recipe.produces nice light buns, with almost half whole wheat. Not perfectly healthy but certainly better than a white bun, and much better than store bought. I've made them at least four times and our family loves them. i've gotten better at making the roll part - I am tempted each time to just make a ball but like the light texture so I keep rolling them up as per the recipe.
This recipe rocks! I have gone through a lot of recipes for rolls, and now this is hands-down the only one I make. I get orders for them at Christmas and Thanksgiving. I never make the fancy spirals, just put them as balls of dough on a cookie sheet. They come out looking like they came from a bakery.
Delicious, light and yummy! I have made 8 batches in 1 week! My family loves them and at my kids request, I now make sandwich rolls for their lunches. No more buying bread for us. I halved the recipe and used my bread machine using the dough cycle. Let rise about an hour. For me, the cooking time was exactly 10 mins @ 400*. I made 3 batches yesterday alone. I froze 2 so that they would be reaily available when I'm short on time. Try using your cookie cutters (biscuit size) to make theme rolls...pumkins for halloween, turkeys for Thanksgiving, etc. They turn out so cute and it makes the event more festive.
Be sure to cook them long enough. They were a great addition to the backyard BBQ. I made them the night before. Yum... thanks for sharing.
Ok so I have to admit I altered this quite a bit, but the recipe as it is is an excellent recipe for rolls! I was rolling these out when my daughter said she'd like some cinnamon raisin bread. SO, what I did was to mix 3/4 cup sugar with 1 TBSP cinnamon and sprinkle it on the strips after they were cut. Then I sprinkled with raisins and rolled as the recipe directed. The outcome was FANTASTIC. I have done these as written and they're very good. But they're stellar with cinnamon and raisins or pecans. Thank you for the recipe!!
This recipe was very, very good. They turned out soft and chewy. We served them with sweet cream butter (since the rolls themselves are not super sweet), and they were a hit! Will definitely make again.
Yum! I have tried many bread recipes for my family in the last few years, and my mom told me that this one was the best; in fact, I think I will always use this recipe for bread from now on! I made the rolls as described in the recipe, although I rolled out a sheet of dough, spread the butter, and then used floss to cut off rolls (like with a cinnamon roll recipe), which I then put in silicone muffin tins. I only did this with 1/3 the dough; I also made cinnamon rolls with 1/3 of the dough by spreading rolled out dough with melted butter and then sprinkling with cinnamon sugar/Splenda before rolling, cutting with floss, and placing in 9x13 pan. With the final third, I rolled the dough into rope lengths and then tied it in knots for some pretty rolls. The melted butter on top is unnecessary, in my opinion. I did substitute honey for 1/3 cup of the sugar and add 2 Tbsp wheat gluten, and I always use I Can't Believe It's Not Butter Light instead of real butter. Also, I ended up using a total of 3 C white whole wheat flour (from King Arthur Flour) and approx. 4 C all-purpose flour. Try this recipe!!
I baked this recipe for the first time today for my parents and myself. My parents are not fans of wheat, both of Congestive Heart Failure and Diabetes. So I made a few changes I used Morton's Lite Salt for instead of regular salt (for the CHF) and I used Splenda instead of the white sugar. Both of my parents said they were great rolls. Oh I didn't do the spiral thing, I just rolled them into balls. I ran out of time to do anything, but that. Great recipe!
These are awesome. I've made them twice and both times they have turned out great. I always just roll them into balls and bake them on a cookie sheet. Brush some egg white on top for a nice shiny look. They are delicious!
These were very yummy and picturesque. Perfectly golden and soft outside, soft, tender and fluffy inside. The flavor was good too, overall, more than I was expecting from half whole wheat rolls. (I reduced the sugar by half, and I think that makes it taste better unless you want a sweet roll)
Absolutely awesome.. I used my kitchenaid stand mixer for these and I can tell you I will be making these many, many times.
Very true, these are not complicated to make, just a lot of rising time. My guests were very impressed they were from scratch, and my husband said they looked professional. I thought the texture was also light yet chewy. The best part: You can partially cook them, freeze and then complete the baking when ready.
Excellent. The rolls are light with a wonderful crust and everyone in the family loved them. I think this may be the recipe that convinces me to ditch the bread maker and just make bread by hand. By far the best bread I've ever made.
This is an excellent and relatively healthy recipe. I used all whole wheat flour (I ran out of all-purpose). I made two batches - the first with the brushed butter on top, and the second without. I actually like them better without the brushed butter! They keep for several days and are great re-heated.