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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 164.1
  • Total Fat: 5.3 g
  • Cholesterol: 32.2 mg
  • Sodium: 152.0 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.7 g

View full nutritional breakdown of Jacob's favorite whole wheat dinner rolls calories by ingredient
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Jacob's favorite whole wheat dinner rolls

Submitted by: JDLANDER

Introduction

This is Jacob's version of Eating Well's whole wheat dinner rolls. This is Jacob's version of Eating Well's whole wheat dinner rolls.
Number of Servings: 24

Ingredients

    1 1/2 c. warm (about 120 F) low-fat milk
    1/4 c. sugar
    1/4 c. butter, melted
    1/4 c. canola oil
    3 large eggs, divided
    1 package quick-rising yeast (about 2 1/2 tsp.), such as Fleischmann's RapidRise
    3 1/2 c. Whole-wheat flour
    2 1/2 c. cake flour
    1 1/4 tsp. salt
    2 Tbsp. wheat germ

Directions

Whisk milk, sugar, butter, oil and 2 eggs in a large bowl. Whisk yeast, whole-wheat flour, 1 1/2 c. ckae flour and salt in a medium bowl. Gradually stir the dry ingredients into the wet ingredients using a wooden spoon. The dough will be very sticky.

Sprinkle 1/2 c. cake flour on a work surface. Turn out the dough onto it and knead until all the flour is incorporateed, 1 to 2 min. Coat a large bowl with cooking spray. Transfer the dough to the bowl, coat the top with cooking spray and cover with plastic wrap. Let rise at room temp. (about 70 F) until doubled in volume, 1 1/4-2 hours. Coat a 9x13 metal baking pan with cooking spray. Turn the dough out onto a lightly floured surface; pat into a rough 7x10 in. rectangle. Cut lengthwise into 4 equal strips using a bench knife or butter knife. Then cut each strip crosswise into 6 equal portions (each portion will weigh 1 1/2 -1 1/2 ounces.)

Working with one portion of dough at a time, gather and pinch the edges together, shaping the dough into a rough ball. The spot where the edges come together is the bottom of the ball. Place each ball, bottom down, on a clean work surface. With a slightly cupped hand, move the ball around in a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight. (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.) Arrange the rolls int he prepared pan. Cover with plastic wrap. (If following make ahead instructions, refrigerate the rolls now.)

Let the rolls rise at room temp until almost doubled in size, about 1 1/4 hours.

Preheat oven to 400 F. Whisk the remaining egg in a small bowl, and brush the tops of the rolls with it (you'll have some left over); sprinkle with wheat germ. Bake the rolls until light brown on top, 12-15 min. (burned at 18 min),

Number of Servings: 24

Recipe submitted by SparkPeople user JDLANDER.






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