White Whole Wheat Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 rolls
  • 4 cups/618g white whole wheat flour
  • 3 teaspoons/9g instant, dried yeast (can use 1 packet)
  • 2 tablespoons brown sugar ( I used raw turbinado)
  • 2 teaspoons salt
  • 4 tablespoons/57g unsalted butter
  • ½ cup/118ml milk
  • ¼-1/2 cup warm water
  • milk for brushing tops before baking
  • melted butter for brushing tops after baking
  1. Proof your yeast in a ¼ cup warm water and the sugar for about 5 minutes till the mixture is frothy.
  2. The water cannot be too hot or it will kill the yeast.
  3. The water temperature should be comfortably hot on your skin.
  4. While the yeast is proofing, melt the butter and warm the milk.
  5. I usually throw the butter into the milk and stick it in the microwave for about 45 seconds.
  6. The butter should melt and the milk should be warm enough to not kill the yeast.
  7. In a bowl of a mixer with the dough hook attached or a bowl if kneading by hand.
  8. Put the flour and salt into the bowl and mix.
  9. Add the warm milk and butter, and the yeast, sugar mixture.
  10. Mix till the dough is nice and smooth.
  11. You may need another ½ cup of water if the dough looks too dry.
  12. This depends on the dryness of your weather that day and your flour.
  13. Start with a ¼ cup and increase as needed.
  14. It took me a ¼ cup plus a few tablespoons for me to get a nice, smooth, not sticky dough.
  15. Take the dough out of the mixer bowl and do a couple of turns on the kitchen counter just to get it nice and smooth.
  16. Shape into a ball and place in a greased bowl to rise in a warm place.
  17. Depending on the temperature of your house and even where you live, it will take anywhere from 1 hour to 21/2 hours to get a good rise.
  18. My yeast products rise quickly because of my high altitude.
  19. Sea level may take about 2 hours.
  20. You want the dough to almost double and be soft and airy.
  21. Once it has doubled, put it on ythe kitchen counter and knead it few times.
  22. Then portion into rolls, should get 15-18 rolls.
  23. I got 15 but mine were kind of big.
  24. Cut of a portion and roll on the counter to get a nice round shape.
  25. Mine were not perfectly round.
  26. Place on lightly greased baking sheet, leaving and inch or two between them.
  27. Brush them with milk and cover with plastic wrap.
  28. Let rise for about 30-45 minutes, until they have almost doubled.
  29. While the rolls are rising, preheat the oven to 400℉/200℃ with the rack in the centre.
  30. Remove the plastic wrap, sprinkle with coarse salt if desired, or raw sugar and place the baking sheet in the oven
  31. Bake for 15-20 minutes until the rolls are golden brown and sound hollow when tapped.
  32. Cool on a wire rack.
  33. Brush with some melted butter.
  34. Serve warm.
Times are approximate, all depends on your environment.
Cold rolls can be reheated in the microwave for 30 seconds or oven wrapped in foil for 10-15 minutes.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/white-whole-wheat-rolls/