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honey wheat dinner rolls

Whole Wheat Dinner Rolls

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Prep Time 45 minutes
Cook Time 20 minutes
Proofing Time 3 hours 15 minutes
Total Time 4 hours 20 minutes
Servings: 9 large rolls
Ingredients Method

Ingredients
  

  • 300 g Whole wheat flour 2⅔ cups
  • 240 g Bread flour 2 cups
  • 7 g Instant yeast 2¼ tsp
  • 12 g Sea salt 2 tsp
  • 8 g Baker's Dry Nonfat Milk 1 tbsp
  • 1 large Egg room temperature
  • 300 g Whole or 2% milk 1¼ cup, warm ~90°F
  • 84 g Honey 4 tbsp
  • 56 g Unsalted butter 4 tbsp, room temperature
  • 2 tbsp Milk for brushing

Method
 

  1. In the bowl of your stand mixer with dough hook attached, add wheat and bread flour, yeast, salt, dry milk, egg, milk and honey.
    300 g Whole wheat flour, 240 g Bread flour, 7 g Instant yeast, 12 g Sea salt, 8 g Baker's Dry Nonfat Milk, 1 large Egg, 300 g Whole or 2% milk, 84 g Honey
  2. Mix on low until a dough starts to take shape.
  3. Add your softened butter one tablespoon at a time, letting it be completely mixed in to the dough before adding the next. Repeat until all the butter has been added.
    56 g Unsalted butter
  4. Let your dough continue to knead until smooth and elastic (10-20 minutes).
  5. Remove your dough from the bowl and lightly grease the inside of the bowl. Shape your dough into a ball and place back in the bowl.
  6. Cover your bowl and allow to proof in a warm spot for 1-2.5 hours or until doubled in size.
  7. Line a 9x9 pan with parchment paper, set aside.
  8. When your dough is ready, punch down and move to your workspace.
  9. Divide your dough into 9 equal portions. Take one and cover the rest while working and shaping. Using a scale to measure the dough will help provide all the rolls to be identical in size, but is not at all required.
  10. Take the portion of dough in your palm and fold all the sides toward the center making a pouch like shape. Flip the dough over onto your work space, seam side down and cup your hand over the dough. Using a circular motion, move the dough gently, creating a ball with some tension in the dough.
  11. Move your dough ball to your prepared pan, and repeat with the remaining portions of dough until all dough has been shaped.
  12. Cover your pan and let rise in a warm spot for 30-60 minutes, until dough has puffed up.
  13. While your bread is proofing, preheat your oven to 350°F.
  14. When your bread is ready to go in the oven, brush the tops with milk.
    2 tbsp Milk
  15. Place your dough in the oven on the center rack and bake for 19-21 minutes. The dough will have risen significantly and be nicely browned on the tops.
  16. Remove from the oven, and let your bread cool for at least 20 minutes before eating. Store in an airtight container for up to 3-4 days. Enjoy!