By Cookgirl on August 17, 2005
Photo by Petdrwife
Photo by Petdrwife
"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."
Serving Size: 1 (906 g)
Servings Per Recipe: 1
"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."
"These rolls were tasty but a bit dense. I even substituted a cup of white bread flour for one cup of the whole wheat, I think next time I'll try for 2 of white and 2 of whole."
"VERY good. Even the non-whole wheat lovers in our house liked these."
"I made this rolls for our thanksgiving dinner and everyone loved them, I served them with honey butter. I used 1/2 wheat flour and 1/2 bread flour. I am not really big on all wheat flour in my breads it is to dense to me. I will be making them again."
"These were a big hit. My dad absolutely LOVED them (and asked that I leave the leftovers, lol) I used freshly ground wheat (ground in my VitaMix) which wasn't quite as fine as store-bought flour (I'm new at this) so I added a tbs of vital wheat gluten. The rolls seemed kind of big for our preferences (we all are carb-watching) so I made them all a bit smaller and made 18 instead of 12. The honey and molasses give them a great "home made" flavor."
"These were very yummy, but much much more dense than I expected. I wish I had read your description more closely. "I usually cut this recipe in half but use the same amount of yeast." I would have doubled the amount of yeast I used. That's ok though, they were still great tasting!"
"Thanks for the recipe. It was just right! I used white wheat flour which made them lighter than using red wheat flour. My family prefers a slightly sweet bread, and this was a good one."
"I added the wheat gluten and 1/4 c. Chia seed gel. These were well liked at the dinner to which I took them."
"The first time I made these, I made them according to the posted recipe. They were nearly inedible. I decided to give them another shot by following some suggestions in the comments and added gluten and more yeast. They weren't much better. All in all, these rolls are lousy. They are so dense and difficult to chew that my children couldn't eat them without tired jaws. Teach me to try to be healthier with an all wheat roll. lol"
"These had good flavor. They were a little heavy for my tastes, though. I think I'll play around with the flour, try adding oats, and maybe adjust the yeast amounts. Great starter recipe. I just like my rolls a little lighter."
"As others did I used half whole wheat and half white flour. They were one of the best rolls I have ever eaten and will be amking again soon."
"We enjoyed these rolls for dinner this evening. They were very easy to make and quite filling because of the wheat flour. Made a hearty, dense roll. I may try to use half whole wheat and half all purpose next time to make a little lighter roll. But they were very flavorful."