These are the go-to dinner rolls in our family. It’s the same dough (with the addition of some whole wheat) used in my cinnamon rolls, orange rolls, and lemon sticky buns. They’re soft and buttery and sweet. And you’ll eat way too many.
I don’t typically use instant yeast when I make bread. But in this case it’s great because it means you only have to let it rise once. After you make the dough you immediately shape it into rolls and let them rise in the pan for an hour or so. (NOTE: I’ve done it both ways- two rises and one- with success. Go with whatever is most convenient. If you’re not ready to bake the rolls in an hour, let the dough complete an initial rise in the bowl. You can even make it the night before and stow it in the refrigerator.)
I made them a few days ago for a baby shower and whipped up the simplest honey butter to serve alongside. Here’s the recipe : 1 stick (1/2 cup) butter (softened to room temperature) + 3 Tbsp. honey + pinch salt (if your butter is unsalted like mine). Use a spatula to combine until smooth. Spread over warm rolls and be happy.
Buttery Sweet Whole Wheat Rolls
INGREDIENTS
1 1/2 cups white whole wheat flour
1 1/2 -2 cups all-purpose flour
1 Tbsp. instant yeast
1 tsp. salt
1/4 cup sugar
1/4 cup butter, melted
1 egg, whisked
1 cup + 2 Tbsp. warm milk
DIRECTIONS
1. In a large bowl, whisk to combine the whole wheat flour, yeast, salt, and sugar. Pour in butter, egg, and milk. Stir until ingredients form a thick paste. Continue adding flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface and knead, adding enough flour to prevent sticking, until smooth, about 8-10 minutes.
2. Divide dough into 12 even portions and form into rolls. Place in a lightly greased 9×13 baking dish. Cover, and let rise until doubled in size, about 1 hour.
3. Preheat oven to 350 F.
4. Bake rolls in preheated oven for about 15 minutes, until they are light golden brown on top. Remove from the oven and remove from the pan to let cool on a wire rack.
Makes 12 rolls.
(Adapted from a recipe my mom received at a church function many years ago.)
If using active dry yeast instead of instant, do these need to rise twice in addittion to the proofing? Thanks!
Yes they still need both rises for the best texture/taste. The dough needs to double in size before forming into rolls and then rise again before baking.
Do these freeze well ? If so would you bake and then freeze ?
They freeze great! Yes bake and cool and then store in freezer bags. Can defrost at room temp or in the microwave.
Hi Jesse,
Can you tell me how much water and sugar to use to proof for this recipe? And for how long to proof? So the only difference when using instant yeast is that the proofing is skipped? I was confused thinking one of the rises was skipped too. Thanks! I love your recipes!!
So in this case you’d use milk because it’s the liquid the recipe calls for- you use the same amount of milk, sugar, and yeast that the recipe calls for and let the active yeast proof in the warmed milk (dissolve the sugar in it) for about 5-10 minutes until frothy. Then proceed with the recipe. Sometimes with instant yeast you can go directly from kneading to the final rise- I do that sometimes when I make my cinnamon rolls to save time. Good luck!
Thanks!!! I made these tonight and they turned out great, very tasty.
What are the instructions if using active dry yeast? Thanks! !
When you use active dry yeast you proof it in warm liquid before continuing on with the recipe.
These little beauties look SO tasty!
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