Best Whole Wheat Rolls Recipe

These whole wheat rolls provide a very good source of fiber. The recipe uses mostly whole wheat flour along with some all-purpose flour to help the rolls rise.

Makes: 32 rolls

Ingredients:

1-1 / 2 cups warm water (100° to 110°F)
2 envelopes Active Dry Yeast
1 / 3 cup honey
1 / 4 cup butter or margarine, softened
1 teaspoon salt
3-1 / 2 to 4 cups whole wheat flour
1 tablespoon wheat gluten
1 teaspoon sage, dried leaves
1 / 2 teaspoon marjoram, dried leaves
1 / 2 teaspoon thyme, dried leaves
2 tablespoons butter, melted

Directions:

Place 1 / 2 cup water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, 1 / 4 cup butter, salt, 1 cup flour, and wheat gluten; blend well.

Stir in herbs and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; remove to lightly floured surface. Divide dough into 24 equal pieces; shape into smooth balls. Arrange balls in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 400°F for 15 to 20 minutes or until done. Remove from pans; brush with melted butter. Serve warm.

Nutritional Information:
Per Serving:
Serving size: 1 roll Serving weight: 1.5 ounces (43 grams) Calories 100; Total fat 2 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 115 mg; Carbohydrates 19 g; Dietary fiber 3 g (2 g/oz); Sugars 4 g; Protein 3 g

Source: © 2008 ACH Foods. All Rights Reserved.

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