Hall of Fame! My friend Therese and her daughter stopped by Sunday afternoon with these rolls as a thank you. Doesn't food make the best thank you?! I've always thought so. It was sort of embarrassing that as we stood at the doorway chatting that my kids started eating the rolls. My kids loved them so much I had to try them and before you knew it the entire family was eating rolls in front of them, eating while talking. I hope instead of thinking our manners were atrocious it was more of a compliment. I asked for the recipe right away because I know how difficult it is to find a whole wheat roll recipe that is light and fluffy and delicious. These rolls are insanely good.
therese's whole wheat dinner rolls (my friend Therese)
3/4 cup plus 3 tablespoons warm water
2 tablespoons dry milk
3 1/2 tablespoons honey
2 teaspoons fast rise yeast
1 teaspoon salt
3 tablespoons butter, cut into thin slices
3 cups whole white wheat flour
Add all the ingredients, except for the flour, into bread mixer. Once yeast is activated, add flour and mix for at least 8-10 minutes on high. Add more flour if dough is still sticky. Shape dough into crescent shapes and place on prepared cookie sheet. Spray the tops of the rolls with cooking spray or butter and lightly cover rolls with plastic wrap. Let rise for 45 minutes then bake in preheated 350 degree oven for 12-20 minutes or until just slightly golden. Makes about 12 rolls. Enjoy!
Tips from Therese's sister who developed this recipe (Therese gets the credit because she made them for us!):
*I prefer using white wheat flour instead of red wheat flour. It makes a more delicate texture for the rolls. I also grind it fresh before every batch.
*You can let the dough rise once before shaping it into rolls and then again after the dough is in the roll shape but I’m usually too busy for this extra step and I think they turn out just fine with just one rising.
* Try not to overcook the rolls.
*I always double this recipe because my kids devour them so fast!