Even though the heat of summer is still upon us, it is not too soon to begin thinking about those wonderful fall bread recipes. Now is the time to start planning and cooking your homemade recipes with healthy ingredients for school or work lunches. This recipe for Soft Whole Grain Dinner Rolls is perfect for small sandwiches, after school snacks or with a hearty soup or stew. It is hard to believe that summer is almost over, but it is also fun to think about wonderful, cool days that are just around the corner.
Soft Whole Grain Dinner Rolls
Author: Adapted from An Oregon Cottage
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 24 rolls
Ingredients
- Ingredients
- 2 Tb. active dry yeast (instant works, too)
- ½ c. warm water
- ½ c. butter, softened
- ¼ c. honey
- 3 eggs
- 1 cup buttermilk or milk
- 4-1/2-5 cups whole wheat flour
- 1-1/2 tsp. salt
- ½ cup oats or King Arthur Harvest Grains Blend
Instructions
- Dissolve the yeast in the ½ cup warm water in a glass measure. Set aside.
- Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
- Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
- Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
- Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
- Let rise, covered for 1 hour.
- Preheat oven to 350 degrees.
- Bake for 20-25 minutes until golden brown.
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