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Sunday, October 11, 2009

Light wheat rolls

I know I have given out this recipe to some of you, but I have done some tweeking. Basically I reduced the honey and water just a bit because it seemed like I was always adding more flour at the end so the dough would get to the right consistency. I have several roll recipes that I rotate through, but this is the only recipe that uses wheat flour. Since I like to justify eating things that are not good for you. I figure since these have half wheat flour you should be able to eat 2 maybe 3 more than your average roll with all white flour. If any of you have wheat but no wheat grinder, you may come over to my house anytime and use my wheat grinder anytime. Actually, even if you don't have any wheat you may still come over and I will grind some wheat for you to take home.

2 pkgs. active dry yeast or 4 1/2 tsp. active dry yeast
1 1/2 c. warm water
1/4 c. honey
1/4 c. olive oil
1 egg
1 1/2 tsp. salt
2 3/4 c. whole wheat flour
2 3/4 c. white flour

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. Combine honey, salt, olive oil and egg into yeast mixture. Add the whole wheat flour. Mix well. Stir in white flour 1/2 c. at a time, until dough pulls away from the sides of the bowl. (Sometimes I have to add as much as another 1/2 c. flour.) Continue to knead in mixer for another 4-5 min. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with a cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover and let rise until it doubles again, about 30 minutes. Punch down dough, and divide into 24 golf ball size balls. Place dough onto a greased jelly roll pan or large cookie sheet. Let rise uncovered in a warm place for 40 minutes or until doubled. Preheat oven to 400 degrees. Bake for 15 minutes or until golden brown. Remove from pan and brush with melted butter.


  1. I have a really dumb question. Can I use only wheat flour, or will they come out funny? I don't make bread, so I have no idea!

  2. Heather, that is not a dumb question. I have never made this recipe with all wheat flour. I would say to make them the way the recipe says and then gradually add more wheat flour each time you make it. The amount of yeast may need to be increased as you add more wheat flour. Let us know if you make them with all wheat flour and tell us how they turn out.

  3. I love these rolls, but wonder what about them isn't good for you? Whole wheat, no ingredients you couldn't pronounce, no known carcinogens. I say eat 4-5.

  4. We had these tonight. They turned out great! That is saying something since I don't always have great luck with rolls. I thought 24 rolls would be way too many, but I only had a couple left over. They were THAT GOOD.

  5. You can also use 3 cups of wheat flour and 2 1/2 cups white if, like me, you are too lazy to measure 3/4 cups twice.

  6. I give up! I just can't make bread or rolls. I could only put 1 1/2 cups of the white flour in before it was WAY too dry. What did I do wrong? Now they aren't rising. I should have stayed in Heber and just made Liz do all of my bread making for me. I'm seriously going to cry.

  7. I'm sure I speak for all of us when I say - Please don't cry! How can we help you?

  8. Okay, they are looking better than I thought they would. I think I just got frustrated. I'll let you know how they turn out when I bake them!

  9. These have become my go-to roll recipe. We have them often. Sometimes when some of my pickier eaters won't eat dinner, they can fill up on these babies! Thanks Liz!