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

One Hour Dinner Rolls

So as usual its 3 o'clock before I start thinking about what we're going to have for dinner. This particular night I decided on soup. And people, you know that nothing goes better with soup than some fresh, hot out of the oven, dinner rolls. But like I said, its 2 hours before dinner time and so there's no time... Until I decided to search Pinterest and came across this recipe. The answer I was looking for!

You would think that there's no way they would be as good as rolls that take hours and hours to make, but you'd be wrong. Way wrong. These have become one of our favorite recipes. They are pillowy soft, and the perfect texture. I make them all the time now. These are what you need to make when dinner is only an hour away!

1 Hour Dinner Rolls
Recipe Source: Our Best Bites

1 1/2 cups Non-Fat Milk (I make mine from powdered milk)
3 Table spoons Butter, cut into pieces
3 Tablespoons Granulated Sugar
4 1/2 cups All-Purpose Flour
1 Tablespoon Quick-Rise Yeast
1 1/2 teaspoons Salt
1 Egg, room temp

1. Preheat oven to 350 degrees. In a glass bowl combine the butter, milk, and sugar for approx. 2 minutes. You want to heat it until its between 120-130 degrees. 

2. While the milk mixture is heating up, combine the 3 1/2 cups of your flour, yeast, and salt in the bowl of a stand mixer. Whisk together. When your milk is warm enough add to your flour mixture and beat. Add your egg and beat until just combined. Scrape the sides of your bowl and add the remaining flour 1/4 cup at a time until soft and sticky. 

3. Spray a 9x13 baking dish with non-stick spray. Sprinkle another 1/4 cup of flour on your counter and scrape the dough on to it. Sprinkle more flour on the top of your dough. Gently press your dough into a rectangle. score your dough with a knife into 24 sections and gently form each section into a ball. Place your dough balls in your prepared pan. 

4. Let the dough rest for about 25 minutes or almost double in size. Bake rolls for 15-20 minutes or until golden brown. Remove pan from the oven and brush the tops with your melted butter.

Cinnabon Cinnamon Rolls

I have a small obsession with cinnamon rolls, especially these ones. They are light, and soft, and they melt in your mouth. The frosting is creamy, sweet, and a little tangy. These are amazing! I'm not sure how close to actual Cinnabons these are but they are to die for. This is a recipe you need in your recipe box!!

 

Cinnabon Cinnamon Rolls
Recipe Source: CulinaryCoutureBlog.com

Dough
3/4 cup Warm Water, 115 degrees
2 1/4 teaspoons Active Dry Yeast
1/2 cup Granulated Sugar, divided
1/2 teaspoon Salt
1/4 cup Buttermilk, room temp
1 Egg
1/3 cup Vegetable Oil
4-5 cups All-Purpose Flour

Filling
1 1/4 cups Brown Sugar
2 1/2 Tablespoons Cinnamon
2 Tablespoons Cornstarch
1/2 cup Butter, room temp

Frosting
2oz Cream Cheese, room temp
1/4 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1 teaspoon Fresh Lemon Juice
1 1/4 cups Powdered Sugar

1. In the bowl of a stand mixer using the dough hook, add in the water, yeast, and 1 tablespoon of the granulated sugar. Mix and let sit for 10 minutes. In a separate small bowl mix the buttermilk, egg, and oil so its well combined. Pour the buttermilk mixture, the rest of the granulated sugar and salt. Stir to combine.

2. Add in 2 cups of the flour and stir on low until combined. Continue to add the flour until the dough no longer sticks to the sides of the bowl and they look clean. Increase to medium speed and knead for 5 minutes. The dough should be sticky but not sick to your fingers when you touch it.

3. Put the dough in a greased bowl and cover with plastic wrap. Let it sit somewhere warm for about an hour or two until it doubles.

4. Prepare the filling... In a medium bowl mix the brown sugar, cinnamon, and cornstarch. Grease a 9x13 glass dish and then line with parchment paper and grease again.

5. Once the dough has doubled, flour your work surface. Turn the dough onto the counter and punch out the air. Place on the floured surface. Roll the dough into a large rectangle, about 15x22. Spread the over the dough and leave a 1" strip on the edge farthest from you without butter. Sprinkle the  cinnamon mixture over the butter and using your rolling pin roll over the cinnamon to press it into the butter.

6. Starting with the edge closest to you gently roll the dough up tightly sealing with the edge you didn't put butter on. Cut off the uneven ends and mark the dough every inch and a half. Then slice your dough.

7. Place the rolls in the prepared pan. Cover with plastic wrap and set in a warm place and let rise for an hour or 2 until doubled again and touching each other. Bake at 350 for 15-17 minutes, until lightly brown. Be careful to not overbake.

8. While baking make the frosting. In  the bowl of your mixer beat together the butter and cream cheese. Add in the vanilla extract and lemon juice. Beat until combined. Add in powdered sugar and mix on low until incorporated then increase the speed to high and beat for 5 minutes.

9. When you take the rolls out of the oven spread the frosting on top. Serve warm!

Lion House Rolls, Guest Post at Sawdust and Embryos

I am doing my monthly guest post over at Sawdust and Embryos.
Go over and see how easy it is to make soft and fluffy homemade rolls.
You won't ever be satisfied buying them at the store again! Click here to get the recipe!

Butterflake Rolls

I found my new favorite roll recipe. It doesn't take a lot of time and they come out soft and flaky. The best part is they pull apart in about 5 pieces, which really just means more places to put jam.

Butterflake Rolls

Recipe Source: CheekyKitchen.com

1 Tablespoon Yeast

3/4 cup Warm Water

1/4 cup Sugar

1 Egg

2 Egg Yolks

3/4 teaspoon Salt

1/2 cup Buttermilk

4 cups Flour

1/4 cup Butter, softened

1. Spray a muffin pan with cooking spray and set aside.

2. In a large bowl, mix yeast in 1/4 cup warm water until dissolved. Whisk, in the sugar, salt, and eggs. Beat in the buttermilk and remaining water until combined.

3. Use a wooden spoon to stir in about 3 cups of flour, adding more up to 4 cups, to make a soft dough. You want to be able to knead the dough and not have it stick to your fingers.

4. Knead dough a few times. Roll out dough so its a 1/2 inch thick and spread with a thin layer of butter. Fold dough in half, then spread with butter. Repeat 3 more times.

5. After you've finished buttering and folding, roll dough to 1/2 inch thick and cut your dough into 1×1 inch squares. Place 3 to 4 squares upright in each sprayed muffin cup. Heat oven to 200 degrees and turn off. Spray a layer of saran wrap with cooking spray and place over the dough in muffin tin and let rise in the oven for 30 minutes or until about doubled.

6. Preheat oven to 400 degrees and bake rolls for 10-15 minutes or until golden brown.

I shared this recipe at
Totally Tasty Tuesdays