Excellent recipe! I had been looking for a whole wheat recipe that was light and a good sandwich loaf when this was suggested. Although a roll recipe, the loaf is terrific. I baked for 40 minutes using a 9x5x3 pan. I did use the ingredients to make a starter with all of the liquid, 1 cup WW flour and 3/4 tsp yeast. After an hour of rising in the machine, I added the remainder of the ingredients and ran the dough cycle on basic. I think the starter helped hydrate the WW flour and add to flavor as starters usually do.
This turned out really really good and fun to make. You gave me the directions to cut the recipe in 1/2 and that is the way I did it, but I had already measured my flour so I made 2 batches;1st one with rolls and 2nd one with 2 loaves.I had to add an extra 1/3 cup water to each batch with the measures of liquid you gave me. No problem;just add when the kneading starts.I made this for Everyday is a Holiday Tag. Rita
What a easy and great recipe...thank you!! I am relatively new to baking rolls and bread, and I find it exceedingly challenging baking with whole wheat flour. A recipe from King Arthur Flour for honey, ww/flour rolls turned out more like hockey pucks than rolls. After trying several batches of those, I searched for a new recipe. This is the third time making these rolls and this recipe is easy and delicious--thank you! I just want to note one thing: The rolls need a longer amount of time to rise than what the bread machine recommends. I leave the dough in the machine for an extra 30-45 minutes--I wait until it rises almost to the cover. The 2nd rise is perfect. I know rise-times are more of an art than a science, but I thought this might help some other novice bread/roll makers out there.
I'm really excited about this recipe. No rating, though, because I did something wrong. They didn't rise for me. I don't have a bread machine, so did them by hand and I think I may have killed the yeast by adding it to the hot beer/honey mixture. I will try again because despite the density of the rolls, the flavor was fantastic!
Delicious recipe! I had to use leftover bud light we have had sitting around forever, next time I am going to try a darker beer. The beer wasn't flat but it turned out great. I also added 1 tsp dough enhancer and baked as a loaf in bread machine for sandwiches! I will definately make again. Thanks
The rolls are heavenly! So easy! I used Agave nectar instead of honey and they were great. Next time I will use real honey. My breadmaker asks for what pound of loaf so I guessed 1.5 lb loaf. Made the rolls small to fit in my beloved Pampered Chef stoneware baker pan. Covered them and let sit at room temp for 2-3 hours and they rose beautifully. Served them with our wild salmon from Alaska, lentil with 2 different endive salads. EXCELLENT! Will be a regular in our house! Thank You! YaYa
We just loved these! I cut the recipe in half for my small family and the cut-back recipe worked just fine. I used a "winter ale" in these from a micro-brewery which was their version of a brown ale with seasonal ingredients. Another ale that would be similar to this (for those interested) would be Samuel Smith's Nut Brown Ale. But on to the rolls themselves, which were light and ever so soft with not as much yeast flavor as I would taste in ordinary white dinner rolls. But this would be the most excellent wheat roll I have ever had, and would hold its own among white rolls I have tried on RZ. Thanks for sharing! ~Sue