Easy to make whole wheat dinner rolls will be a hit at your next holiday party! Only one rise required so these freshly baked rolls will be a quick and simple homemade bread recipe.
There is nothing more irresistible than the smell of fresh baked rolls, don’t you agree? I hope so! If you want to make your Thanksgiving or winter holiday feast memorable for all the right reasons, easy to make whole wheat rolls should be on the menu. The best part is, they aren’t an all day process. So you can focus your attention on cooking that big bird or on the yummy side dishes. Using a few culinary tricks, these dinner rolls will be a simple recipe that your guests will be dunking in gravy. Let’s get rolling!
So here is the first trick; Rapid Rise yeast . I use Fleischmann’s brand because it’s already portioned and works fast! The most intimidating part of making rolls other than kneading is how long it takes. Sometimes you have to let the dough rise two times for hours on end.
Nope, not with these rolls. You add the yeast directly to the dry ingredients, combine with warmed milk and butter, knead and rest the dough for 10 minutes. I used my KitchenAid stand mixer with the dough hook attachment for kneading, but you can knead by hand and get a good workout going!
If you can roll meatballs, then you can make homemade rolls. These rolls are portioned into 12 equal pieces and then placed in a greased round pan to rise. You can use an oven proof pan like an 8 to 9-inch pie plate or cast iron pan to bake the rolls.
For my second trick to help the rolls rise quickly, I learned an awesome tip from Sally’s Baking Addiction. I pre-heat the oven 200˚F then shut it off before adding the rolls. This warm environment for the loosely foil-covered rolls helps the dough double in size in record time! Check them after 20 minutes to see if they are ready. Otherwise, 30 minutes will be sufficient.
See how they are just touching and get cozy together in the pan? I like to add an egg wash to the top of the rolls to get a golden brown shiny glaze, butter works too but won’t be as glossy. Ok, it’s time to bake!
Gorgeous! Can I eat you yet? You can get creative and brush the top of the rolls with some garlic infused melted butter or herbs, or just enjoy as is. This recipe makes 12 rolls but just double or triple the recipe as needed to feed your hungry guests. The best part is any leftover whole wheat rolls makes excellent leftovers to stuff with turkey, cranberry sauce and of course, creamy mashed potatoes! Thanksgiving, I can’t wait.
How does RapidRise yeast work?
RapidRise yeast, also known as Bread Machine and Instant yeast. You can add it to dry ingredients and proofing is not needed. The liquid added to your bread is heated to 120˚F-130˚F, the dough is kneaded, allowed to rest for 10 minutes, shaped, and rises until doubled in size. During the rise step the yeast is eating the starches in the flour, as it ferments carbon dioxide is released. This creates the puffing up of the dough, giving it structure and flavor. Baking fresh bread is so much easier than active dry yeast and a big time saver. (Source: www.breadworld.com)
- 3/4 cup whole wheat flour , or white whole wheat
- 2 envelopes rapid rise yeast , Fleischmann's RapidRise Yeast
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup water
- 2 tablespoons unsalted butter , for dough, more if desired to top rolls
- 1 1/4 cup all-purpose flour
- 1 egg , lightly beaten for egg wash
Combine whole wheat flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water, and butter until very warm (120ºF to 130ºF). Add to flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make soft dough, up to 1 1/4 cup flour. Knead using the dough attachment or on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in greased 8 or 9-inch round pan.
Cover rolls lightly with foil or a kitchen towel. Let rise in a warm draft-free area, until doubled in size, about 30 minutes. Brush tops with egg wash.
Bake at 375ºF oven for 15 to 20 minutes or until done. Brush with melted butter if desired and serve warm.
Recipe adapted from Bread World.