Honey Whole Wheat Dinner Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1/4 cup honey1 Cup warm water1 env Yeast (2 1/4 t)1/3 cup non fat dry milk1/4 cup unsalted butter melted1 egg1/2 tsp salt4 1/4 cups flourcooking spray
1. Whisk together water, honey & yeast in a large bowl. Stand for 5 minutes until frothy.
2. Add butter, milk, egg and salt, and whisk thoroughly.
3. Add flour, 1 cup at a time, and stir with a spoon until you have to knead. Add more flour, a little at a time, until the dough is smooth and elastic.
4. REST the dough for 5 minutes on the counter, then knead 1 minute more. This helps to develop the gluten and make a softer bread.
5. Spray a large bowl with cooking spray, roll the dough all around so it is coated, cover with plastic wrap, then allow to rise for 30-45 minutes or until nearly doubled. If your house is cold, you can slightly heat your oven, TURN IT OFF, then place your dough inside.
6. When doubled, gently deflate the dough, bring it into a ball again and rise for 30 more minutes, covered.
7. When the dough has doubled the second time, turn it out onto your counter and divide it in half, and then each piece in half until you have 32 pieces. Roll the balls lightly between your hands to round them, and place about 1.5" apart on cookie sheets sprayed with oil, or on baking stones. Mist rolls VERY LIGHTLY with cooking spray then rise for 30 more minutes.
8. Remove the bread from the oven (if it's been rising there) then heat oven to 375. Bake rolls for 12 minutes or until golden. Cool on a rack.
Enjoy!!
Number of Servings: 32
2. Add butter, milk, egg and salt, and whisk thoroughly.
3. Add flour, 1 cup at a time, and stir with a spoon until you have to knead. Add more flour, a little at a time, until the dough is smooth and elastic.
4. REST the dough for 5 minutes on the counter, then knead 1 minute more. This helps to develop the gluten and make a softer bread.
5. Spray a large bowl with cooking spray, roll the dough all around so it is coated, cover with plastic wrap, then allow to rise for 30-45 minutes or until nearly doubled. If your house is cold, you can slightly heat your oven, TURN IT OFF, then place your dough inside.
6. When doubled, gently deflate the dough, bring it into a ball again and rise for 30 more minutes, covered.
7. When the dough has doubled the second time, turn it out onto your counter and divide it in half, and then each piece in half until you have 32 pieces. Roll the balls lightly between your hands to round them, and place about 1.5" apart on cookie sheets sprayed with oil, or on baking stones. Mist rolls VERY LIGHTLY with cooking spray then rise for 30 more minutes.
8. Remove the bread from the oven (if it's been rising there) then heat oven to 375. Bake rolls for 12 minutes or until golden. Cool on a rack.
Enjoy!!
Number of Servings: 32
Nutritional Info Amount Per Serving
- Calories: 82.3
- Total Fat: 1.9 g
- Cholesterol: 10.5 mg
- Sodium: 49.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.1 g
- Protein: 2.4 g
Member Reviews
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ALILDUCKLING
Mine were good, but very hearty - not light and fluffy...soft". I used stone ground ww -- all that was called for. Maybe I added in too much flour??? Step 6 did not ¨gently deflate¨ - more of an effort. Would you recommend using ww pastry flour instead, or a mix of both stone ground and pastry? - 8/24/12