I recently made an important discovery: it is super easy to turn a bread loaf recipe into a roll recipe. I volunteered to bring rolls to a friend's house for dinner, forgot to buy them, and not wanting to run to the store just for rolls, decided I'd just go ahead and try making some from my favorite recipe for white bread (which I'll post next week). They were super easy and a huge success. We had to ration them out to the hungry
Loaf to RollsGenerally speaking, to make rolls instead of a loaf of bread, divide the portion of dough for a single loaf into two, roll each half into a long strip (18" or so), and then divide into rolls. I usually divide strips into 10 to 12 rolls, so one loaf is equivalent to 20 to 24 rolls. I use a bench scraper to divide my dough, and if you bake and divide dough often it's definitely worth getting one, but you could also use a knife. Bake at same temperature (350 usually for bread) for 15 to 20 minutes, or about half the baking time for a loaf. But you could also make fewer and larger rolls, for example you could make 8 or 10 large buns that you could slice in half and use for burgers, but then you'll need to increase the baking time a bit.
Honey Whole Wheat Rolls (double recipe)Makes 40 to 48 small dinner rolls
2 ¼ - 2 ½ cups whey or milk, lukewarm
2 T active dry yeast
1/2 cup oil
1/2 cup honey, maple syrup, or molasses (use 2/3 to 3/4 cup if you want noticeably sweet bread)
1 T table salt
0 to 6 T vital wheat gluten (I most often use no gluten or 1 T gluten)
6 to 7 cups whole wheat flour (2+ pounds)
|Dough forming ball in the mixer.|
- In a standing mixer, mix milk, yeast, oil, honey, salt, gluten and about 6 cups whole wheat flour until well combined. Add as much flour as you can without the motor straining and the mixer knocking. Continue kneading on level “2” (on Kitchenaid standing mixer) for 6 to 8 minutes. You may want to stop mixer occasionally to scrape down the sides.
- Let sit 1 minute. Then add 1/2 to 1 more cups whole wheat flour (about 1/4 cup at a time) until the dough pulls away from sides of the bowl and forms a ball, but still sticks to the bottom of the ball some (see photo above).
- Cover dough (I use a plate) and let rise until double in size. In the summer in my non-air-conditioned home, this takes less than one hour. You can accelerate rise time (in the winter if you are in a hurry), by putting the dough inside a barely warm oven (turned off). I find I get a nicer rise from a longer rising time, however.
- Grease or line (I often use a Silpat) two baking sheets. Knead very briefly to press out air bubbles and divide in four. Roll out each portion into a 12 to 18" long strip, then divide each strip into 10 to 12 rolls using a bench scraper. Space rolls evenly on sheets. Cover with lightweight towel and allow to rise 1-2 more hours, until about double. You can use the oven (as in step 3) to accelerate rising once again, but I prefer not to.
- Heat oven to 350. Bake rolls 15-20 minutes, until lightly browned on top and bottom.
- Allow rolls to cool on rack, or enjoy immediately as soon as they are no longer piping hot!
Bake and Freeze Whole Wheat Rolls in Bulk
Or Freeze the Dough and Enjoy Freshly Baked Rolls Later
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How to Make a Beautifully Risen Loaf of 100% Whole Wheat Bread
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