July 16, 2014

Soft and Fluffy 100% Whole Wheat Rolls

However, I'm terrified of yeast.
I have failed at frozen roll dough more times than I've succeeded. Yep.
But, I LOVE BREAD, and I LOVE Saving Money, and I enjoy cooking. Therefore, I set out on a mission a year ago to conquer 100% whole wheat sandwich bread. I made two attempts and failed at both, so I gave up that mission and decided to just work on conquering something that involves yeast.
I succeeded at breadsticks for the first time in my life, and then I started trying to make rolls. The problem is, most recipes were a blend of whole wheat flour and all-purpose flour, or involved honey and butter, which gets EXPENSIVE. I'm not knocking honey or butter, but I just didn't really want to fork out that kind of money for my ingredients and then have to do all the work.

Yep, I'm that cheap.

So after a few failed attempts I combined elements I liked from a few different recipes and came up with my own using whole wheat flour, oil and sugar.
It's simple, cost-effective, and delicious.
Give it a try and let me know what you think.

24 Rolls:

4 Tbsp.  Yeast
1/2 c. Sugar
2 1/4 c. Warm Water

Combine. Let sit for 15 min.

1 tsp. salt
2/3 c. canola oil
2 eggs
1/2 c. vital wheat gluten (improves texture)
                     This can be found in the baking aisle of most grocery stores by the flour and yeast or Amazon carries it in bulk: Vital Wheat Gluten - 3.5 Pound Can


5-6 c. whole wheat flour

Add flour 1 cup at a time, until dough just pulls away from the sides of the mixing bowl and dough is moist but not sticky.

Knead about 5 min. in a stand mixer.

Form dough into 24 balls and place in 2 9x13 pans.

Let Raise until approx. double in size.

Bake 15 min at 400*F


  1. The only reason I can use honey in my recipes is because my dad is a bee keeper and even still I feel guilty using it in everything because I know what it costs! These look yum and easy :)

    1. Wow, what a wonderful luxury! Enjoy it!

  2. Is it possible to freeze half of the dough so that I only make 12 rolls at a time?

    1. I, personally, haven't been successful at freezing dough, but that absolutely doesn't mean it can't be done. http://breadbaking.about.com/od/beginnerbasics/ht/freezedough.htm
      This site had some great information, it is written for a loaf of bread, but would certainly apply to rolls too.
      I have had great success freezing the already made rolls. I just pull them out and set them on the counter a day before I'm ready to eat them. Not the same effect as freshly made, but still delicious.