Friday, November 18, 2016

Soft Whole Wheat Rolls

It snowed for the first time this year today! I'm not a huge fan of snow but I love an excuse to stay in and bake.

I found this recipe that claimed they were the softest rolls. And they are. I've made 4 different whole wheat roll recipes in the last month and this recipe wins. Hands down. They are soft, fluffy, have a hint of honey and almost melt in your mouth.

This is a recipe that needs to be at your Thanksgiving table!

Soft Whole Wheat Rolls

3 1/2 cups Whole Wheat Flour
1/3 cup Vital Wheat Gluten
4 teaspoons Instant Yeast

2 1/2 cups Warm Water, 110-120 degrees F

1 Tablespoon Salt
1/3 cup Butter, melted and cooled
1/3 cup Honey
4 teaspoons Vinegar

2 1/2 - 3 cups Whole Wheat Flour

2 Tablespoons  Butter, melted and cooled

1. In the bowl of a stand mixer, combine the 3 1/2 cups flour, vital wheat gluten, and yeast. Add in the warm water and beat for 1 minute. Cover the bowl with a towel and let it sit for 10 minutes.

2. Add in the salt, 1/3 cup butter, honey, and vinegar. Beat again for 1 minute. Add in the rest of the flour 1 cup at a time beat with the dough hook. Knead until the dough pulls away from the sides of the bowl, until its smooth and round.

3. Preheat oven 170 degrees and turn the oven off. Grease a large baking sheet, 12 x 18 inches. Shape dough into 24 - 2.3oz balls. Place on the prepared baking sheet and cover with a towel and place in the oven until doubled, about 30 minutes. Remove from the oven, heat to 350 degrees, and bake for 15-20 minutes. Brush with melted butter and let cool.

Recipe Slightly adapted from: Five Heart Home

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