White Whole Wheat Rolls

white whole wheat rolls

It snowed the other day, so I baked. There’s just something about snow falling that makes you want to turn on the oven and get knee high in flour. I do prefer the more relaxed snow flakes that fall at leisure and float merrily down to kiss the earth. When snow flakes fall calmly, everything is calm, quiet, serenely white. The sky is white, the ground is bright and you giggle as the snow flakes tickle your nose as they fall.

I don’t like snow flakes with a purpose, the ones that mean business and create havoc with their intense and relentless shower. When these hardcore, polystyrene balls of fury are out, pounding everything beneath them, the sky is gray, the ground is dull and it feels cold and dreary. We were pounded the other day. There wasn’t a lot of accumulation, but it came down hard and angry. So, I baked and filled the house with friendly aromas of fresh, buttery yeast rolls.

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I like to use the white whole wheat flour for my rolls, breads and the whole wheat Indian rotis. I think it has a milder taste and is ground a bit finer than the regular whole wheat and aesthetically, it bakes up a nice golden brown colour.

These white whole wheat rolls bake up soft and buttery, perfect for a bowl of soup, in a dinner bread basket or how I ate them, as a breakfast sandwich with some spicy eggs inside.

white whole wheat rolls

white whole wheat rolls

 

 

White Whole Wheat Rolls

Prep time: 

Cook time: 

Total time: 

Serves: 15-18 rolls

Ingredients
  • 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
Instructions
  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.
Notes
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.

white whole wheat rolls

 

white whole wheat rolls

Hope you are all keeping warm. We are in for another snow storm tonight so, yes, my oven will be on tomorrow! What do you all like to do when the weather is uncooperative? I usually like to read when it’s raining, bake when it’s snowing and climb into the fridge when the sun has turned on its oven.

    • Thank you Liz! They were pretty good and I was happy how they heated up nicely in the microwave..they didn’t dry out like some do. King Arthur makes some good flour and also, I believe Gold Medal has some now too.

  1. Nice! I love bread… I am Italian and as you I like white bread. These little buns look delicious. I live in a country with a lot of snow so I totally understand you… I like snow!
    Ciao

  2. You are a busy lady. I’m tired just reading all of your posts — as well as hungry! I guess you would say that the snow we had today was angry…or perhaps just persistent since it came down all day long. Unfortunately I didn’t have time to bake though. Your rolls look really delicious.
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    • Thanks Barb. You know, I cook everyday almost. Lately, I just start earlier and try to get some photos before my light wanes. I do like to not cook once in a while!

  3. I must agree that baking is very therapeutic especially in cold weather. It keeps the house warm and cosy. These rolls look fantastic!

  4. The rolls look so soft and delicious!! I can’t believe they are whole wheat. Yummmmm!!!

    You expressed what I have been feeling about the snow fall so beautifully. That is exactly how I feel, and lately we have been pounded so hard by the snow that it is getting hard to even like the soft ones with no purpose, lol!
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    • Thanks Minnie, they were pretty soft. I was happy. We’ve had snow three days in a row and now there’s just snow everywhere!

  5. I love your pictures – are they all daylight only? And the Instagram one added to the mix – that’s what tend to do – the odd filtered one to set the scene of a shopping trip or farm etc.
    Nice to come across your blog.

    • Thank you and yes, they are daylight only.Thank you for stopping by and leaving a comment! I appreciate it.

    • Thank you Annie for your sweet words. One of the reasons I love working with yeast doughs is because of the old fashioned feel of it.I am happy you enjoyed my photos!

  6. Nazneen, you try out so many different things. For example, these milk rolls look so delish (although I never tried making these)! Presentation is praiseworthy!

    • Thank you Purabi! I am a confused cook …or one that likes everything! I have hard time sticking to one cuisine.

    • Thanks Tanja! I am glad to hear I am not the only one who bakes when it snows! It’s nice to have the oven on when it’s cold.

    • Thanks John! I am happy with the way they turned out and with the white wheat, they are very mild tasting too.

  7. Assalam-O-Alaikum dear,
    During blog hopping, I dropped here and glad meeting you.I’m happy to meet a lovely blogger here. Following you, so I can come back to see your upcoming post.
    Btw, these rolls are tempting me to bake them soon. 🙂
    Have a nice week ahead!
    Love & Hugs!
    Rashida Shaikh recently posted..Firni / Rice PuddingMy Profile

    • Wasalam Rashida. Thank you for stopping by and for your very kind words. I do appreciate them and look forward to seeing you here again.

    • Thank you Anne! The snowfall is very pretty and inspiring…but right now it’s a big wet mess! Not so pretty or inspiring 🙂

    • I am quite sure it is Charlie. I cannot imagine what you see out of your window, but we get used to it I guess. Ever since I was a teen, there is one place that has fascinated me and I’ve longed to go…Australia. I hope to make it there one day soon xx

    • Thank you Carol! I like the warmth of the oven as the snowflakes rage outside! Smell of yeasty rolls doesn’t hurt either.

    • Thank you! I am not a bread baker either, but only because I fear I will eat most of my creations and that’s not what I need! I love working with yeast doughs though.

  8. You’ve just jogged a childhood memory of milk rolls. These look lovely and would be great for breakfast, or anytime. The snow makes me make big hearty slow cooked dishes. Something you don’t have to sit at the table to eat. It’s all about curling up in front of the fire. GG
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