Whole Wheat Rolls

All right!  The wait is over...  Just in time for cooler weather, here is THE dynamo whole wheat roll recipe.  If there is anything that rivals my favorite whole wheat bread, this would be it.

I am not sure who I got this recipe from.  I'm thinking, perhaps, Alice?  Was it you?  Pretty much every other amazing recipe I use has been given to me from Alice.  It has been in my recipe book for years, but with no name on it!

This makes an incredible amount of rolls.  It takes time and patience but it well worth it.  These freeze very well and they are a family favorite.

Whole Wheat Rolls

by www.trainermomma.com

source: ???

5 cups freshly ground white wheat flour (to start)

1/2 cup powdered milk
1/2 cup potato flour
5 Tb yeast
3 Tb dough enhancer
5 cups warm water
1 cup honey
2/3 cup canola oil
4 eggs, slightly beaten
2 Tb salt
9-11 additional cups of whole wheat flour

OK, let's break this down...

Mix the first 5 ingredients (all the dry stuff) in your Bosch for a minute or so to combine.

Next, add the water, honey, and oil.  Mix well.  Let is sponge until double in size, around 10 minutes (watch your dough!  It will overflow!).

Now mix in the beaten eggs and salt.

Mix dough.  While Bosch is running, gradually add flour until dough starts to pull away from the sides of the bowl, but never picks up the bottom.  You should be able to handle it, but it should still be sticky.

I typically add around 11 more cups of flour here.

Let your Bosch knead on Speed 1 for 8 minutes.

To shape your rolls, first grease your hands slightly with nonstick cooking spray.  Grab around 2.25 oz of dough.  Flatten it out slightly.  Then take two sides and pinch it together under the bottom.  Then rotate it, take the opposite two sides and pinch those two sides together under the roll.  Work quickly and try not to handle the dough very much.

Shape rolls and place on a greased cookie sheet.  My rolls are typically around 2.25 - 2.5 ounces.

Cover with a clean towel and let rise until double in size (I wait at least 30 minutes).

Bake at 350 degrees for 15-20 minutes.  Make sure tops are a golden brown and spring back when touched.

Makes 60 rolls large rolls at 161 calories each.
Or 94 smaller rolls at 103 calories each. 

For a printer friendly version of this recipe, click here.

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