Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

These are lovely, chewy-soft rolls with a hint of whole wheat. I shaped them into rolls, but they would make great rolls for sandwiches if you rolled the dough out into a large rectangle and cut it into 4 x 3 rectangular pieces and transferred them to the pan with no further shaping. You might also like to try them with butter or olive oil/balsamic vinegar dipping sauce. From Firehouse Food, Karen Kerr. Recipe cut in half from original to accommodate my Kitchenaid mixer :)

Ingredients Nutrition

Directions

  1. Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes. Stir in the molasses, salt, whole-wheat flour, and 1 cup of the all-purpose flour.
  2. Gradually knead in the remaining flour until the dough holds together in a ball and no longer sticks to your hands. (The amount of flour you use will depend onthe weather and humidity.).
  3. Turn out the dough onto a lightly floured work surface and knead it for 5 to 10 minutes, pushing it away from your body with the palm of your hand. Or knead the dough using a stand mixer with a dough hook on medium-low speed for 5 to 10 minutes.
  4. Once the dough is kneaded, place it in the bowl, cover it with a towel, and let it rise in a warm place for 1 1/2 hours.
  5. Transfer the dough to a lightly floured work surface and knead it briefly. Pat it into a circle and cut it into 4 equal pieces. Cut each of those into 3 equal pieces. (I'm rather anal with my bread baking and formed them into balls approximately 118 grams each). Place these on baking sheets, spacing them 1 to 2 inches apart. (They rise up more than out). Put the baking sheets in a warm place and let the rolls rise again for 30 minutes.
  6. Adjust the oven rack to the center position and preheat the oven to 400°F.
  7. Dust the rolls lightly with flour. Bake for 10 minutes, then reduce the heat to 350°F and bake for 12 minutes longer.
  8. The rolls are done when they are golden brown and sound hollow when tapped. Serve warm with butter or olive oil for dipping.
Most Helpful

4 5

Really liked the flavor of this bread. I did increase the whole wheat to 1 cup. I'm afraid I let the first rise go too long. After one hour the bread had gotten so large, I should have probably formed the rolls then. But I let it go the hour and a half, and the second rise was not very much at all. So the bread was quite dense, although a nice flavor and everyone liked it. I made 6 smallish sandwich rolls and a large french-bread type loaf. I'm looking forward to making this again and making the 12 rolls as described, and hopefully getting it to come out right, and a bit lighter and fluffier.