Recipe Background
Well, butter our biscuit! These right here might be the Best Whole Wheat Rolls you ever did taste this side of the Mississippi! Golden-brown, warm and fluffy, and made straight from your oven? How could you ever get any better than that?! Well... it could get a tiny bit better with a nice slab of your favorite creamy, salty butter melted on top. Woo doggie! These Best Whole Wheat Rolls are sure to have you feeling like you're living in high cotton!
Well, butter our biscuit! These right here might be the Best Whole Wheat Rolls you ever did taste this side of the Mississippi! Golden-brown, warm and fluffy, and made straight from your oven? How could you ever get any better than that?! Well... it could get a tiny bit better with a nice slab of your favorite creamy, salty butter melted on top. Woo doggie! These Best Whole Wheat Rolls are sure to have you feeling like you're living in high cotton!
Ingredients
- 1/3 cup wheat bran
- 3 tablespoons ground flaxseed
- 1 1/2 teaspoons salt
- 1 1/2 cups boiling water
- 1 teaspoon ground cinnamon
- 1/3 cup honey
- 1/4 cup canola oil
- 2 (0.25-ounce) packages active dry yeast
- 1/4 cup warm water 110-115 degrees F
- 2 teaspoons sugar
- 1 1/2 cups whole wheat flour plus more for work surface
- 2 1/2-3 cups bread flour
Directions
- In a small bowl, add the wheat bran, the flaxseed, the salt, and the cinnamon and cover with 1 1/2 cups of the boiling water.
- Add the honey and the oil to the wheat bran mixture.
- Let the wheat bran mixture stand, stirring occasionally, until it cools to 110-115 degrees F.
- In a large bowl, dissolve the yeast in 1/4 cup of the warm water.
- Add the sugar, the whole wheat flour, and the wheat bran mixture to the yeast mixture.
- Beat the yeast mixture with an electric hand mixer on medium speed for 3 minutes.
- Stir enough of the bread flour into the yeast mixture to form a firm dough.
- On a floured surface, knead the dough until it is smooth and elastic, about 6-8 minutes.
- Place the dough in a greased bowl, turning once to grease the top.
- Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1 hour.
- Grease the baking sheets.
- Punch down the risen dough.
- Turn the dough out onto a lightly floured surface, dividing the dough into 24 pieces.
- Shape each of the dough pieces into a roll and place them 2-inches apart on the prepared baking sheets.
- Cover and let rise until the dough pieces double in size, about 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake until the rolls are golden brown, about 10-15 minutes.
- Transfer the rolls to wire racks to cool.
- Serve.
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