Easy 100% Whole Wheat Rolls Recipe

Erin Swenson, Food Blogger

Testy Whole Wheat Rolls Recipe :

Whole Wheat Rolls Recipe, the ultimate comfort food.  Everyone loves bread. Of all the breads, fresh homemade rolls are by far the best. These whole wheat rolls take things to the next level by using whole grains. Whole grains mean higher fiber and more nutrients to fuel your body. According the the MyPlate guidelines, at least half of the grains you eat should be whole grains. If you are following the DASH diet, these rolls are DASH diet friendly and can help you get your 6-8 servings of whole grains a day.

How to Make Whole Wheat Rolls Recipe?

Along with the nutrition boost, these whole wheat rolls are easy enough that anyone can make them. A good mixer with a dough hook makes this recipe even easier, but is not required.   

• In a large bowl or mixer with a dough hook, combine water, sugar, and yeast. Let sit 5-10 minutes
• While the yeast mixture is sitting, melt butter. In a separate small bowl whip eggs.
• Once the yeast is bubbly, add the eggs and about ½ the flour one cup at a time.  Then slowly add the melted butter, salt, and dough enhancer. Add remaining flour until the dough pulls away from the sides of your mixer, or if mixing by hand until well mixed. 

Dough enhancer or conditioner is not required, but if you are going to make bread or rolls frequently, it is highly recommended. Dough enhancer helps to make your bread more uniform in texture and improves shelf life. There are many different brands to choose from and many different recipes for you to make your own. If you are interested in trying it out, find a brand that offers a small quantity and try it to see what you think. You won’t regret it! 

• Put dough in a bowl and cover with plastic wrap or a damp tea towel. 
• Let rest for 20-50 minutes. The longer the dough rests the lighter and fluffier the rolls will be. 
• Once the dough has rested, divide it in ½. Take ½ and roll it out into a circle. Cut the circle into 16 pie shaped wedges by cutting it into fourths and then into half and half again. 

Cutting and shaping these whole wheat rolls into crescent shapes is part of what makes them so easy. When making traditional round rolls it can be difficult to ensure that they are similar sizes, and shaping them can be a pain. Making crescent rolls is fast and easy. Don’t worry too much if your rolls aren’t all perfectly uniform in size.  

• Starting from the fat side of the wedges, roll the dough to make crescent roll shapes and put on a greased cookie sheet with the point of the crescent roll facing down.
• Repeat with the 2nd half of the dough 
• Bake in a  400 degree oven for 10-12 minutes and brush with butter when they are done baking. Allow to cool on a cooling rack.

This recipe makes 32 whole wheat rolls, which is enough to feed a crowd. If you don’t have a crowd to feed, these rolls freeze well for later. After the rolls are completely cooled, put the desired amount into freezer safe bags. To reheat simply defrost on the counter or heat for 10-30 seconds in the microwave. 

Easy 100% Whole Wheat Rolls Recipe

Servings: 32 Rise Time: 20-50 Minutes Bake Time: 10 Minutes Total Time: 40-75 Minutes

Ingredients for Whole Wheat Rolls Recipe:

• 2 cups warm water
• 2 Tablespoons yeast
• ¼  cup sugar
• 3 eggs 
• ¾ cups melted butter, plus more for brushing the tops of rolls when they are done
• 1 tsp salt
• 5-6 cups Whole wheat flour
• Optional: Dough Enhancer or Conditioner according to instructions

Instructions making Whole Wheat Rolls Recipe:

1. In a large bowl or mixer with a dough hook, combine water, sugar, and yeast.
2. Let sit for 5-10 minutes.
3. While the yeast mixture is sitting, melt butter. In a separate small bowl whip eggs.
4. Once the yeast is bubbly, add the eggs and about ½ the flour one cup at a time. 
5. Then slowly add the melted butter, salt, and dough enhancer.
6. Add remaining flour until the dough pulls away from the sides of your mixer, or if mixing by hand until well mixed.
7. Put dough in a bowl and cover with plastic wrap or a damp tea towel. Let rest for 20-50 minutes. The longer the dough rests the lighter and fluffier the rolls will be.
8. Once the dough has rested, divide it in ½. Take ½ and roll it out into a circle.
9. Cut the circle into 16 pie shaped wedges by cutting it into fourths and then into half and half again.
10. Starting from the fat side of the wedges, roll the dough to make crescent roll shapes and put on a greased cookie sheet.
11. Repeat with the 2nd half of the dough 
12. Bake in a  400 degree oven for 10-12 minutes.
13. Brush with butter once done baking.
14. Allow to cool on a cooling rack.