Here is a hearty wheat dinner roll that will be sure to please all.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter, sugar and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, whole wheat flour and all-purpose flour; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
Deflate the dough and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces and form into football-shaped oval. Place the rolls onto lightly greased baking sheets. Brush rolls with melted butter, cover with greased plastic wrap, and let rise until doubled in volume, about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. Serve warm.
Per Serving: 163 calories; protein 4.8g; carbohydrates 27.3g; fat 4.2g; cholesterol 10.5mg; sodium 227.8mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.