Whole Wheat Dinner Rolls

We were meeting for a family lunch last week-end and we ended up in charge of making said lunch. Matt made these pretty wonderful whole wheat dinner rolls and I made a simpler version of one of my favorite staple soup,this lentil soup, but without the pancetta and swiss chard. A nice hearty fulfilling lunch. Just a ittle off topic here: the post about this soup was my very first post, almost a year ago now. It’s hard to believe it’s been almost a year. Ah, how time flies and how far we have come. But enough with the reminiscing and the soup and back to these plump and golden dinner rolls here.


They are pretty straightforward to make, as far as straightforward goes with bread making. We made them in the large muffin tins we have (the one that make 6 large muffins) but you can make them also in the regular muffin tins (the 12 ones kind), just split the dough in half and make 16 instead of 8 larges. The whole technique of dough folding might seem a bit odd (in fact, Matt has partly picked this up while making parathas I think) but I have to insist here: it makes all the difference in getting nice dense and fluffy rolls.

Whole Wheat Dinner Rolls

yields 8 rolls

  • 3 tsp sugar, divided
  • ½ cup + 2 tbsp milk
  • 2 tbsp butter
  • 1 ¼ tsp yeast (or ½ package)
  • ¼ cup warm water
  • 1 ½ cup white flour
  • ¾ cup whole wheat flour
  • 1 egg
  • pinch of salt

In a small pan, heat the milk and butter with 2 tsp of the sugar on low heat until the butter has melted and the sugar is dissolved. Set aside and let it cool until it is lukewarm. In a large bowl, add the remaining 1 tsp sugar, the yeast, and the warm water, let froth for a few minutes. Add the milk and butter mixture and the egg and whisk with the yeast. Add 1 cup of the white flour and ½ whole wheat flour and knead in. Gradually add the remaining flour, ¼ cup at a time, kneading in in between. Knead the dough for 7 minutes, put in a greased bowl and cover with a damp tea towel. Let the dough rise for 1 hour in a warm area until it doubles in size. Knock the dough down and divide it in 8 pieces. Take 1 piece, flatten in a disc in your hands, roll it up in a cylinder, take the two ends and fold each bringing them back in the middle. Put it in your hands and shape into a ball. Put the ball in a greased muffin tin and repeat with the remaining pieces. Cover with the damp tea towel and let proof until it doubles in size, about 30 minutes. Preheat the oven to 375F, brush each roll with milk and bake for 20 minutes until golden brown.

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