Whole Wheat Dinner Rolls – they make great hamburger buns too!
Whole Wheat Dinner Rolls
I bought a new cookbook (America’s Test Kitchen’s Healthy Eating) last week and today I tried several of the recipes in it. I must say these dinner rolls are amazing and may just be my new go to roll for hamburgers. From start to finish took less than 3 hours. They are really light and have a wonderful texture to them.
Their recipe called for sunflower seeds on top but I omitted them as I only had roasted sunflower seeds and I was concerned they would get too toasty. I also skipped the step to use a baking stone and to lightly spray the rolls with water, as I wanted a softer roll.
- 1 1/2 cups whole milk
- 4 tablespoons butter - melted and cooled
- 2 tablespoons honey
- 1 large egg
- 2 1/2 cups whole wheat flour
- 1 1/2 - 2 cups bread flour (their recipe called for all-purpose)
- 1 tablespoon yeast
- 1 teaspoon salt (theirs 2 teaspoons)
- vegetable spray
- 1 egg whisked with 1 tablespoon water, for brushing on top
- Whisk together milk, honey, egg in a stand mixer. Add the yeast.
- Add the 1 1/2 cups white flour, the whole wheat flour and the salt. With the mixer at low speed, use the dough hook to combine the flours with the milk mixture until the mixture comes together. This takes about 2 minutes.
- Increase the mixer speed to mediumand knead until smooth and elastic, about 4 minutes. If more flour is needed add the reserved 1/2 cup white flour, 2 tablespoons at a time until the dough leaves the sides of the bowl but not the bottom.
- Turn the dough out on a lightly floured surface. Knead to form a ball. Place ball in a greased bowl and let raise until doubled, 1 to 1 1/2 hours.
- Preheat oven to 425 degrees.
- Turn the dough out on the flour surface. Roll the dough into a large log. Cut in half and then half again. Cut each piece into four pieces. Cover while working with shaping the rolls. To shape the rolls, I punched a hole in the center of the piece and then rolled the sides into the hole until I got a nice round shape. Place on a greased baking sheet. When finished cover the rolls and set aside to raise until doubled.
- Brush the rolls with the egg - water mixture.
- Bake for 12 - 15 minutes.
- Calories: 190
- Fat: 4.5 grams
- Chol: 30 mg
- Carb: 31 grams
- Protein 6 grams
- These counts are with the sunflower topping which I omitted.
- Adapted from America's Test Kitchen
Maybe you’d like to try our recipe for?