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My review
Italian Wheat Rolls
CLOUDSSUNRAIN
"These are great-tasting wheat rolls made with olive oil, regular bread flour, and whole wheat flour. This recipe happened one night when I was making white Italian rolls, and I ran out of flour. All I had left was wheat flour, and luckily for me, it worked out well."
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Ingredients
1 h 20 m servings 89 calsOriginal recipe yields 24 servings (2 dozen)
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Directions
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Prep
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Cook
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Ready In
- In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until golden brown, about 15 to 20 minutes.
Nutrition Facts
Per Serving: 89 calories; 5.1 g fat; 9.6 g carbohydrates; 2.1 g protein; 16 mg cholesterol; 297 mg sodium. Full nutrition
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Reviews
Read all reviews 4861 Ratings
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Most helpful positive review
9/12/2012
I made this recipe in my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes, then added the remaining ingredients. I used whole wheat white flo...
Most helpful critical review
11/23/2009
The rolls turned out ok, a little dense but the dough was very sticky and hard to work with, I will try to do this again but i would reduce the amount of olive oil.
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9/12/2012
I made this recipe in my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes, then added the remaining ingredients. I used whole wheat white flo...
6/22/2001
I always wanted to try my hand at making rolls. This recipie intrigued me. I tried it and in all the 25 years of cooking for my wife and me, I came up with a great result on the first attempt....
11/17/2011
I adapted this for my bread machine and made it with all whole wheatflour, and it was pretty good. Here is what I did, for anyone who is interested. First, I had to halve the recipe so it would...
4/14/2010
This is an amazing recipe. I halved the recipe, used all whole wheat flour and made 6 larger sized sandwich buns. I let them rise for almost two hours and they turned out great! This is the o...
2/28/2011
I love the subtle flavor the olive oil adds to these light and tender wheat rolls. I made the recipe exactly as stated using a high quality, first cold press olive oil, but I did halve the reci...
10/5/2009
Fantastic! Very soft and fluffy. I really like that they are made with olive oil. To make them even more nutritious, I did an even mix of whole wheat and white flour (i.e. 3cup/3cup); next time...
11/26/2007
This is a fabulous recipe. I halved the recipe, then made 6 large sandwich-size rolls instead of 12 dinner rolls. They were a touch dense, but nothing a little extra rising time for larger rolls...
1/28/2011
Loved the flavor of these. The olive oil really stands out. I followed the recipe closely, only using all purpose for the bread flour. Nice texture and hearty. Perfect as soup/sandwich rolls. I ...