Easy Whole Wheat Dinner Rolls

Easy Whole Wheat Dinner Rolls

I have fond memories growing up in Detroit spending holidays at my grandparents house. There was always so much food and so many people, and every single holiday took place in the basement. Im not sure if thats a Detroit thing or what, but you are guaranteed to be spending most your time below sea-level. Every Thanksgiving we would have this huge spread, and honestly back then it seemed like there was a table that was 100 feet long filled with delicious food. In reality, it was probably more like 25 feet, but nonetheless there was enough food to feed three or four families. As I would sit as patiently as I could while food was being passed around, I always had my eyes on the dinner rolls. They were hands down my favorite food to eat. They were moist, chewy, fluffy, you name it, and most of all they were delicious and I was destined to eat three to four. Sure, maybe I was a little greedy, but I didnt much care about anything other than devouring those rolls. Ive made dinner rolls and fresh baked bread several times before, but this time I wanted to change a few things up and make some whole wheat dinner rolls. Believe it or not, homemade dinner rolls are really easy to make and actually only take about 60 minutes or so. With any bread recipe, it all starts with flour, and because Bobs Red Mill is a staple in our house I, of course, used their whole wheat flour. The flour has a brown-reddish tint to it and is loaded with protein, making it perfect for making bread. Youll be surprised at just how high this dough rises when resting. As I stated earlier, this recipe is incredibly easy to make and has only seven ingredients. Once you let the yeast feed on the sugar in warm water you simply add in everything else and knead it together for a few minutes. From there you let the dough rise and then form the dough balls. While you are cutting the dough using a bench knife, youll notice that as soon as theyre cut they look just like the rolls you purchase in the bag. Honestly you are doing the exact same thing as what they do in a factory somewhere, except you arent loading it up with preservatives, youre home making it. From my perspective, this is incredibly important because when you make it, you can trust it, and with Bobs Red Mill as the main ingredient, you can rest easy knowing your food is safe and delicious. These rolls are super delicious and so tender, and while I was eating them brought back so many great memories from my childhood. I hope you get a chance to make them this holiday season.

Easy Whole Wheat Dinner Roll Recipe

  • 1 cups Warm Water (112F to 115F)
  • 1 Tbsp Active Yeast
  • 3 Tbsp Sugar
  • 3 Tbsp Unsalted Butter, soft + more for brushing
  • 2 tsp Kosher Salt
  • 4 cups Bobs Red Mill Whole Wheat Flour
Prep Time: 40 minutes |Cook Time: 12-15 minutes |Makes 12 rolls Preheat the oven to 400F. Add the water, yeast, and sugar to a standing mixer with the hook attachment and let sit until it becomes foamy, 5-7 minutes. Next, add in the butter, salt and flour and knead for 5 minutes on low speed. Rest the dough for 25 minutes, or until it has doubled in size. Next cut the dough using a bench knife into 12 pieces. You can leave them as is or slightly roll them into a ball shape. Place the dough balls into a 9 x 9-inch or 9 x 13-inch casserole dish and brush the tops with melted butter. Rest the dough for a further 10 minutes before baking for 12-15 minutes, or until lightly browned on top and cooked through out.

Hello, ImBilly Parisi, but to some Im known as Chef Billy Parisi. I do a little bit of this and a little bit of that, but for the most part Im aFood & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & MusicLover!

Ive been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizonas Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, souschef, and executive in some of the Midwests finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. Im incredibly spontaneous and outgoing, and run two small businesses, BPMVC and my latest venture, 5 Loaves 2 Fish!

Bob's Red Mill
November 17 2017

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