I am so excited to share this weeks episode. I worked with a no knead white buttermilk recipe and made it over with 100% whole wheat flour. The result is the softest, fluffiest, tastiest, HEALTHY bread ever. Since it was so feathery and lush I thought it would make perfect dinner rolls. I used buttermilk and honey to make the bread tender and sweet. I also showed you how you can use your regular loaf pan to make a small batch of rolls. A good loaf pan is incredibility versatile. You probably know by now I live and die by my USA Pans. I hope you enjoy this week’s video, I know I sure enjoyed eating the rolls!
1 Cup Warm Water
3/4 Cup Buttermilk
2 Tablespoons Honey
1 Tablespoon Yeast
3/4 Tablespoon Salt (Optional)
3 Cups Whole Wheat Flour
1/4 Cup Vital Wheat Gluten
Mix the water, buttermilk, honey, yeast and salt in a bowl. Since this is a no knead bread you can mix this right in a Tupperware. Make sure you have room in the Tupperware for the dough to double in size.
Add the wheat flour and the vital wheat gluten to your bowl/Tupperware and mix until just combined.
Move dough to a storage container if you have not already. Let sit on your counter 2-2.5 hours
After rising on the counter you can move the Tupperware to the fridge for storage or start making rolls. The dough can be used any time in the next 2 weeks. Leave a corner of the storage container popped as the bread will continue to rise even in the fridge.
When you would like to make some rolls get out your pan. You can use any pan that will fit the rolls snugly, you want them to rise and bake together.
Grease your hands and pull of a section of the dough, shape into roll and place it into your pan. I fit 6 in my loaf pan I would imagine you could between 9-12 in an 8X8 pan depending on how big you make them. If you want to make a whole bunch you could even use a 9X13 pan. You can certainly freeze the extras if you have any.
Continue to pull off some dough and shape it into rolls. Try to make them all about the same size. If you need help in that department use a kitchen scale.
Store any leftover dough in the fridge for use later. It will keep for 2 weeks.
Let the rolls rise on your counter for 2 hours until puffy.
Bake in a 350 degree over for about 15-20 min, or when the internal temperature is 200 degrees. Bake time can vary quite a bit so I highly recommend that you take the temperature with your kitchen thermometer before you take them out.
Let cool in the pan for 10 min and then move to a wire rack.
Serve and Enjoy. Cool and separate any rolls you plan to use for freezing or storage.
Thank you for watching! I hope you enjoyed my whole wheat dinner roll recipe. If you know someone who could benefit from step by step videos on baking with whole grains, please share this episode with them today!