Dec 17, 2009

Light Wheat Rolls

These rolls were something I served with my roasted chicken and potatoes.  I wanted to find a recipe for a light wheat roll that I could easily freeze and pull out of the freezer when needed.  I love the addition of a fresh baked roll with dinner and I wanted to find a better option than Rhodes.  Well - this is it!  These were so good - light fluffy, moist and a great mix of white/wheat flavor.  I am going to be making this recipe all of the time.  

1 (.25 ounce) package active dry yeast
3/4 cups plus 2 tbsp. warm water (110 degrees F)
1/4 cup white sugar
1/2 teaspoon salt

2 tbsp unsalted butter, melted and cooled
1 egg, beaten

1 cup plus 2 tbsp. whole wheat flour
1 1/4 cups all-purpose flour

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment - mix sugar, salt, melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/4 cup at a time, until dough pulls away from the sides of the bowl. 
3. Switch to the dough hook and knead until smooth and elastic, about 8 minutes. 
4. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
5. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
6. Divide dough into equal 2 ounce portions (At this point I take any portions I'm not using and freeze on a cookie sheet until firm - then store in freezer bags - when ready to use - let rise 1 - 2 hours in muffin tins until completely defrosted).
7. Place in lightly oiled muffin cups.  Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
8. Preheat oven to 400 degrees F. Bake for 12 to 15 minutes, or until golden brown. 


  1. oh these look great! they definitely look nice and light! wheat rolls always seem so heavy!

  2. Just in cause you don't know. I'm enjoying your blog!