← Back to Search Results
baking
Whole Wheat Rolls

Photo by:
Comments: 0
 

Recipe

Ideal with lunch or dinner.

Yield: Makes 16 rolls
Prep time: 20–25 Mins, Plus Rising
Cooking time: 15–20 Mins

Ingredients

  • 1 2/3 cups bread flour, plus more for kneading
  • 1 2/3 cups whole wheat flour
  • One ¼ oz (7g) envelope instant yeast
  • 1 tsp salt
  • ¾ cup plus 2 tbsp tepid whole milk
  • 2/3 cup tepid water
  • 1 tbsp vegetable oil
  • 1 tbsp honey
  • 1 large egg, beaten, to glaze
  • Rolled oats, for sprinkling

Directions

1. Mix the flours, yeast, and salt in a large bowl. Stir the milk, water, oil, and honey together, then pour into a well in the flours. Stir until slightly sticky. Cover with plastic wrap and leave for 10 minutes.

2. Knead the dough on a floured work surface for 8 minutes, until elastic. The dough will remain slightly sticky. Shape into a ball, place in an oiled bowl, and turn to coat. Cover and leave for 1 hour, until doubled.

3. Lightly oil a baking sheet. Punch down the dough and knead. Divide into 16 balls and place on the sheet. Cover with oiled plastic wrap and leave for 30 minutes.

4. Preheat the oven to 400°F (200°C). Brush the egg over the rolls and sprinkle with oats. Bake for 15–20 minutes. Cool on a wire rack.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

120kcal (6%)
23mg (2%)
0mg (0%)
10mcg RAE (0%)
91mg
23mg
4g
2g
2g
21g
15mg (5%)
157mg (7%)
0g (2%)
2g (3%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
baked-explorations Baked Explorations
by Matt Lewis
spice Spice
by Ana Sortun
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
desserts-4-today Desserts 4 Today
by Abby Dodge
the-sweet-life The Sweet Life
by Kate Zuckerman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
amor-y-tacos Amor Y Tacos
by Deborah Schneider
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
american-masala American Masala
by Suvir Saran
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?