Kittencal's 60% Whole Wheat Rolls
photo by lilsweetie
- Ready In:
- 3hrs 35mins
- 1⁄2 cup milk
- 1 1⁄2 teaspoons salt
- 3 tablespoons sugar
- 4 tablespoons butter
- 3 cups multigrain whole wheat bread flour (or use just whole wheat bread flour)
- 1 cup white flour (more if needed, use bread flour for the U.S.)
- 1 1⁄4 cups warm water
- 1 teaspoon sugar
- 1 tablespoon dry yeast
- In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
- Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
- Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
- Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
- Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
- After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
- Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
- Remove and punch down dough.
- Shape into 12 balls (depending on what size you make them).
- Cover and rise again for 30-35 minutes.
- Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
- Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.
Questions & Replies
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Another fabulous recipe submitted by my favorite chef, Kittencal. When I'm hungry, I don't bother surfing through all the recipes--I just go straight to Kittencal's recipes--I've never been disappointed yet! These rolls were lighter than a lot of wheat rolls. What I liked about them was that they're light, but have a slightly chewy, "rustic" texture that I was looking for. I served them with ham and beans and they were 100% perfect with the dish. I bake a lot of bread and thought I'd share a little tip regarding the flour. Apparently there are some slight differences between Canadian and American... The best flour for bread will have 4 or more grams of protein per serving. Just look at the nutritional info on the back of the package. My favorite American brand is King Arthur's flour, but any flour with 4 grams of protein (or more if you can find it) will produce a superior bread. Thanks once again, Kittencal, for a great recipe!
Delicious wheat rolls that the whole family raved over! I used regular Gold Medal all purpose flour & King Aurthur Whole Wheat flour since that's what I had. I shaped the dough into 24 generous dinner sized rolls. They rose up beautifully ans tasted absolutely wonderful! This is my new favorite wheat roll recipe Thank you!