Prep 0 mins
Cook 15 mins
This easy recipe is from my Welbilt bread machine manual. The molasses and honey give the rolls a delicious, but not overly sweet taste. I usually cut this recipe in half but use the same amount of yeast. These rolls are always served for our Thanksgiving meal. Leftover (day old) rolls make perfect croutons or breadcrumbs.
- 295.73 ml water
- 29.58 ml oil (read NOTE*)
- 29.58 ml honey
- 29.58 ml molasses
- 7.39 ml salt
- 946.36 ml whole wheat flour
- 14.79 ml active dry yeast
- Place the ingredients into the bread baking pan as recommended by your bread machine's manual. Use the DOUGH cycle setting.
- To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board. Divide the dough into 12 equal pieces and shape into balls. Place the rolls into greased muffin tins, brush lightly with melted butter or butter substitute. Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes.
- Bake the rolls at 375°F for 15-20 minutes.
- Refrigerate leftovers.
- *NOTE: Here's a trick to measure the honey and molasses easily. By measuring the oil first, the oil coats the measuring utensil. Then when you measure out the honey and molasses the two ingredients slide off easily into the bread machine pan.
I added 4 tsp vital wheat gluten and another 1/2 Tbs of yeast, and reduced the honey and molasses somewhat. Yummy!
Very yummy! like others, I used half wheat and half regular bread flower and they were just right. I also added some sunflower seeds which was a nice addition. I think you could use other seeds too - flax, sesame, or poppy for a nice crunch and texture. Definitely will make again! This was much better than the recipe that came with my bread machine. Thanks for posting!
These were the first rolls I have ever tried making and they were so easy and the best tasting wheat rolls I have ever had. I did use 1/2 wheat and 1/2 white as I didn't want them to be too dense and they turned out perfectly.