Spruce up your boring weeknight dinner with one of these fluffy, warm and delicious whole wheat dinner rolls!
Have you ever made something, taken the first bite and then immediately started planing when you were going to make it again? Well, that happened to me with these whole wheat dinner rolls. I made a similar kind on Tuesday for work and after my first taste knew I was going to make them again this week just so I could share them with you. Soft and fluffy, these put any store bought roll TO SHAME.
There’s just something so nostalgic about homemade bread. The smell, the taste, the look, as a kid I was always fascinated with how bread was alive. How the dough would puff up and deflate like a living, breathing thing. Without sounding horribly geeky, it still kind of intrigues me how it’s all done.
As amazing as homemade bread is, it can sometimes being a pain in the ASS to make. The yeast doesn’t rise, the dough turns out…gummy, the whole thing explodes into a giant mess. I’ve had my fair share of flops with bread and the end result isn’t pretty, both the bread and my mental state.
But when it turns out, there’s absolutely nothing better in the entire world. Well, besides rotisserie chicken and a glass of really good wine. Mix all three together and you’ve just hit nirvana.
Whole Wheat Dinner Rolls
Yields 12 rolls. Recipe slightly adapted from Whole Foods.
Prep time: 2+ hours
Cook time: About 16 minutes
- 1 1/4 cup whole wheat flour
- 1 package active dry yeast (I used Platinum)
- Dash of salt
- 2 1/2 tablespoons brown sugar
- 1 cup warm 2% milk (110 degrees F)
- 1 egg, room temperature
- 1 tablespoon unsweetened applesauce
- 2 tablespoons unsalted butter, melted
- 1 1/2 cup all purpose flour
- 3 tablespoons unsalted butter, melted
- About 2 tablespoons egg whites, lightly beaten
- Preheat oven to 200 degrees. Turn off.
- In a large bowl, mix the flour, yeast, brown sugar and salt together. Add warm milk, egg, applesauce and unsalted butter. Mix well. Stir in all purpose flour, 1/2 cup at a time, or until the dough is smooth and soft and no longer sticky. (You’ll probably use the whole 1 1/2 cups and maybe a bit more).
- Oil an oven proof bowl and place the dough in the oil. Cover with greased saran wrap and place in the oven to rise for about an hour. It’ll be nice and puffed up like the photo shows.
- Once risen, pull the dough apart into 12 pieces. Roll each dough piece into a small roll and place in a muffin tin that has been liberally sprayed with oil.
- Spray a sheet of saran wrap and cover. Place pack in the oven and let rise for another hour. Once risen, remove from oven and preheat to 400 degrees f. Roll each dough piece again until soft and circular. Place in the muffin tin.
- Brush each roll with beaten egg and bake for about 15 minutes, or until golden brown.
Nutritional information per roll:
Fat: 3 grams
Carbohydrates: 15.2 grams
Fiber: 1.2 grams
Protein: 3.2 grams
Weight Watchers Points: 3