Posted by: A Part of the Solution | April 22, 2012

All-Delicious All Whole Wheat Rolls

Depending on how much time you have, and how you like your bread to ‘crumb’, you can make these whole wheat rolls as a coarse, yet light, accompaniment to the meal. Or these whole wheat rolls could have a soft, nearly-sweet character–more like unto the yielding crumb of a boughten roll. In either incarnation, these 100% whole wheat rolls are as tasty as they are packed with fiber and bio-available nutrients. Try them both ways and you may find you make the version which best fits the meal you’re serving.

Artisanal Whole Wheat Rolls

For the sponge:

2 3/4 cups, 22 oz, warm water

1 TBSP brown sugar, molasses or honey

1/2 tsp yeast

2 cups, 10 oz, whole wheat flour

For the dough:

4 TBSP shortening, lard or butter

4 TBSP honey or molasses–or a combination

1 TBSP salt

4 cups, 20 oz, whole wheat flour

In a medium mixing bowl, allow the yeast to bloom for five minutes in the warm water mixed with the one tablespoon of sweetener. Add the two cups of whole wheat flour. Cover the bowl tightly with plastic wrap and set it in a draft-free place overnight. The next day, heat the honey and the fat together, just until melted. Stir the warm mixture into the risen sponge. With a fork, stir the salt into the remaining flour. Add the flour and salt to the sponge. With a stand mixer, or a good wooden spoon (and then your own well-greased hands), knead the dough for about 15 minutes. You want it to be smooth, elastic and still a little soft.

Cover the dough tightly and let it rest in the fridge for 24 hours. Remove the dough from the fridge and punch it down. Set the bowl in a draft-free place and allow the dough to rise as it comes to room temperature. This will take 4-6 hours, depending on the temperature of the room. Punch the dough down and form it into rolls of any general shape. Place the rolls in a well-greased baking pan about 1/2 inch apart. Keep your hands well-greased as you work the still-sticky dough. Cover the pan tightly when it’s filled and allow the dough to rise once more in a draft-free place.

Preheat the oven to 375°. Bake the pan of rolls for 25-30 minutes. Allow the rolls to cool fully on a wire rack (about one hour) before serving.


Soft Whole Wheat Rolls

1/4 cup, 2 oz, hot water

2 1/4 cups, 20 oz, milk

1/3 cup, 5.5 TBSP or 2.5 oz, honey or molasses

1/4 cup, 4 TBSP or 2 oz, shortening or lard or butter

1 package, 2 1/2 tsp, dry yeast

1 TBSP salt

6 cups, 30 oz, whole wheat flour

Stir one tablespoon of the sweetener into the hot water. Dissolve the yeast in the mixture and allow it to bloom for five minutes. Meanwhile, heat the rest of the sweetener gently with the fat and the milk–only to 115° F. Pour the two liquids into the bowl of a sturdy, powerful stand mixer fitted with a paddle-or into the mixing bowl of your choice. Add the flour gradually and let the mixer work on Low until all the flour is incorporated. Or using a wooden spoon, stir the flour gradually into the liquids. Change the mixer’s paddle for the kneading hook and turn the mixer up to medium. Let the machine run for 15 minutes. Stay near-by in case the mixing bowl pops out from its mooring. Or knead with your hands, well-greased, for 15 minutes as vigorously as possible. You’re looking for a smooth, elastic dough which is still conspicuously sticky. Cover the bowl tightly and let it sit in the fridge for 24 hours.

Punch the dough down, and allow it to rise until double in a draft-free place, about 2 or 3 hours. Form the dough into rolls with well-greased fingers and place the rolls on a greased baking sheet. Cover the rolls tightly while still allowing them space to rise. They’ll be fully risen in less than an hour.

Preheat the oven to 375° F. Bake the rolls for 20-25 minutes. Allow them to cool fully before serving-about one hour.


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