These rolls are 100% whole grain and 100% delicious. As tender and fluffy as white bread but with all the benefits of whole grains!
I’m including lots of adaptions in case you’re out of ingredients. As far as whole wheat goes I grind my own white wheat, I don’t use red wheat anymore. Red and white wheat are both whole grain but white wheat is lighter in flavor and also makes a lighter bread but still has all the health benefits. Don’t confuse this with whole wheat pastry flour as that is a finer ground flour meant for things like cookies and biscuits that don’t have yeast.
Ingredients
- 12 ounces (3 cups) white whole wheat flour, more as needed
- 1/2 cup potato flakes
- 1/4 cup vital wheat gluten
- 1 Tablespoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups whole milk, warm
- 4 Tablespoons unsalted butter, softened
- 2 Tablespoons honey
Instructions
- Place the flour, potato flakes, vital wheat gluten, yeast, and salt in the bowl of stand mixer or large bowl and whisk together.
- Add remaining ingredients and mix with a dough hook in stand mixer (or with a wooden spoon if mixing by hand). Knead for 5-10 minutes until dough is very smooth and slightly tacky. You can add additional flour if needed but dough should be a little tacky, resist over flouring.
- Place in a lightly greased bowl and cover with plastic wrap and let rise until double in size, approximately 60 to 90 minutes. Dough is ready when you poke it with your finger it remains indented.
- Gently deflate and divide dough into 12 equal sized pieces and shape into rolls.
- Place in a lightly greased 9 by 12 pan (or on a cookie sheet spaced approximately an inch apart.)
- Cover with plastic wrap and let rise until doubled, about 45 minutes.
- Bake at 400 degrees for 14-16 minutes. If desired, brush rolls with melted butter the last minute.
Adaptions:
- Sugar can be used in place of honey
- If you don’t have whole milk, and fat content will do, if you don’t have milk you can even just use water. If you have powdered milk you can add a couple tablespoons of that.
- If you have active dry yeast you can use the same amount.
- Oil can be used in place of butter, use the same amount.
- If you don’t have potato flakes you can leave them out. They do make them very soft though, so if you have them I would use them! You could even add a mashed yukon gold potato.
