Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.—Wilma Orlano, Carroll, Iowa
Tender Whole Wheat Rolls
Tender Whole Wheat Rolls
Prep Time
40 min
Cook Time
10 min
Yield
2 dozen
Ingredients
- 1-1/2 cups boiling water
- 1/3 cup wheat bran
- 3 tablespoons ground flaxseed
- 1-1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/3 cup honey
- 1/4 cup canola oil
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 teaspoons sugar
- 1-1/2 cups whole wheat flour
- 2-1/2 to 3 cups bread flour
Directions
- In a small bowl, pour boiling water over the wheat bran, flaxseed, salt and cinnamon. Add the honey and oil. Let stand until mixture cools to 110°-115°, stirring occasionally.
- In a large bowl, dissolve yeast in warm water. Add the sugar, whole wheat flour and wheat bran mixture. Beat on medium speed for 3 minutes. Stir in enough bread flour to form a firm dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
- Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts
1 roll: 120 calories, 3g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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