Whole Wheat Rolls
Whole Wheat Rolls
Ingredients
1 cup lukewarm water
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups whole wheat flour
2 1/2 teaspoons instant yeast, or 1 packet of active dry yeast dissolved in 2 tablespoons of the water mentioned in the recipe
1/4 cup lukewarm milk
1 1/4 teaspoons salt
In a large mixing bowl, combine all of the ingredients thoroughly and stir until the dough begins to pull away from the sides of the bowl. Once this is achieved, transfer the dough to a lightly greased surface. Make sure to oil your hands before kneading, and continue to knead the dough for 6 to 8 minutes, or until it develops a smooth and supple texture. (Alternately, you may use an electric mixer, a food processor, or utilize a bread machine that is programmed for "dough" or "manual" settings.) Note: The dough should be soft to the touch, yet firm enough to knead properly. Should you find it necessary, you can adjust its consistency by adding a little more water or flour as needed.
After kneading, place the dough into a lightly greased bowl or large measuring cup. Cover the bowl with a clean cloth or plastic wrap, and allow the dough to rise until it becomes puffy, although it does not need to necessarily double in size. This process will take about 1 to 2 hours, depending on the current warmth of your kitchen environment.
Once the dough has risen sufficiently, move it to a lightly oiled work surface. Gently shape the dough into rolls that are approximately the size of a golf ball. Carefully arrange the rolls in a lightly greased pan, and then cover the pan loosely with a piece of lightly greased plastic wrap. Allow the bread to rise again for about 1 to 2 hours, or until the center of each roll has crowned and risen about 1 inch above the rim of the pan. As the rising time nears completion, preheat your oven to 350°F to prepare for baking.
Carefully place the pan in the oven and bake the bread for a duration of 35 to 40 minutes. To prevent the crust from browning excessively, you may want to tent the loaf lightly with aluminum foil after 20 minutes of baking. The bread is fully baked when it registers a temperature of 190°F on an instant-read thermometer inserted into the center.
After baking, remove the bread from the oven, and promptly turn it out of the pan onto a cooling rack. If desired, you can rub the crust with a stick of butter; this will result in a soft, flavorful crust. Allow the bread to cool completely before slicing. For storage, keep the bread in a plastic bag at room temperature to maintain its freshness.