Are you planning a special meal? There’s nothing better than homemade rolls on the table. While the idea of making your own can seem daunting – this easy recipe will make even a beginner look like a master baker.
I discovered this recipe while looking for a good wholesome option for my kid’s lunches. I am trying to get away from processed foods for our family as much as possible. Making rolls on a Sunday afternoon is easy and has little hands-on time. The majority of time is spent waiting for the dough to rise.
Unlike “cooking”, baking is a science and you do have to be pretty close to the directions. Warm milk to activate the yeast and sugar to feed it. This recipe also calls for having your ingredients at room temperature – If like me you keep your whole wheat flour in the fridge or freezer be sure and take out what you’ll need an hour or 2 in advance – same for the egg.
Heat milk on the stove on low to keep from scorching it.
The recipe follows:
Easy Whole Wheat Rolls – from Whole Foods
- 1 ¼ cups whole wheat flour
- 2 Tablespoons sugar
- ½ teaspoon fine sea salt (I used regular table salt)
- 1 (0.25 ounce) package active dry yeast
- 1 cup warm (105 to 115 degrees) milk
- 3 Tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- 1 cup all-purpose flour
- Canola spray oil (I used vegetable spray oil)
Make sure all ingredients are at room temperature.
Put whole wheat flour, sugar, salt, and yeast into a large bowl and stir well.
Add milk, butter, and egg and mix with a spoon until smooth.
Add all-purpose flour and mix until fully incorporated and batter is smooth.
Cover bowl and set aside in a warm spot to let rise until doubled in bulk. (about an hour).
Lightly coat a 12 muffin tin with the spray oil and set aside.
Stir the batter to gently deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin.
Cover and set aside in a warm spot until the dough has risen just over the top of the muffin tin, about an hour more.
Preheat the oven to 400 degrees.
Bake rolls until golden brown and cooked through – 15 to 20 minutes.
I freeze extras and reheat or just pop in a lunch box (they will be thawed and ready to eat at lunchtime.)
Do you make rolls for special meals? Tell us!