← Back to Search Results
baking
Whole Wheat Rolls Recipe-1227

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

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
mom-a-licious Mom-a-Licious
by Domenica Catelli
lucid-food Lucid Food
by Louisa Shafia
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
cook-with-jamie Cook with Jamie
by Jamie Oliver
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
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?