Whole Wheat Dinner Rolls

[ea56]

I made some Whole Wheat Dinner rolls this afternoon from the recipe in the link below, from the Jenny Can Cook website. If you’ve never run across her website its really great. All of her recipes come out great and are very easy too.

I’ve been using my Kitchenaid 5 speed hand mixer with the dough hooks to make bread for the past couple of weeks and I really LOVE how easy it is to make kneaded bread dough recipes with less than 4 cups of flour. It’s handy and much less trouble than hauling out the big KA stand mixer.

The recipe states that it yields 16 rolls, but I made a dozen because I like a little larger dinner roll. And for the sugar I used dark brown sugar for a richer flavor. Otherwise I followed the recipe as written. I hope you’ll give them a try.

Eddiie

https://www.jennycancook.com/recipes/whole-wheat-dinner-rolls/

 

[luxflairguy]

YUM! Look so good! Wish I could get up the courage to get out my KA!

 

[Ultramatic]

 

 

God they look delicious. Your home must smell wonderful.

 

[frigilux]

They look fantastic, Eddie! Hard to beat the heady perfume of fresh-baked bread. Thanks for sharing.

 

[petek]

I make bread a couple of times a week. Just this past couple of weeks I bought a new Bosch Compact mixer to compliment my trusty big ole Bosch Universal which is excellent for large to huge amounts of bread dough kneading but not for smaller amounts like this of around 5 cups. I love it.. it's tiny, lightweight and powerful. No problem so far kneading up to 6 cups.

Back to the recipe. I use dry milk powder rather than milk itself. You get the same result (softer bread) and it's easy to store in a cupboard than having fresh milk on hand. .. I get it in bulk so it lasts quite a while. I like using eggs as well over olive oil particularly.. or a mix of an egg and some veg oil in larger amounts.. I find using an egg, which contains lecithin, helps keep your bread softer for longer.

 

[ea56]

Petek,

I use evaporated milk and water 50/50 when baking bread or cakes. Its easy to keep on hand and doesn’t spoil. And I’ve found that using an egg in kneaded yeast bread dough I get a higher rise, I believe this is due to the protein in the egg giving the dough more structure. I use both an egg and either vegetable oil or butter in all of my kneaded bread, rolls and bun recipes.

I to bake all of our bread and rolls. I’ve been doing so since Jan 2018. I really enjoy this very much. And like you I bake bread about twice weekly too.

Eddie

 

[appnut]

With canned & powdered milk, you don't need to scald the milk. You scald the milk because the protease enzyme in milk slows down the yeast production and breaks down the protein in the flour and makes the dough more sticky. I got a food processor bread baking cookbook in the mid-1980s and all the recipes said to use dry milk. I tend to use the rapid mix method of making bread dough--putting all the dry ingredients together and then gradually pouring in water that's between 120F & 130F.

 

[ea56]

Here is a You Tube showing how to use a KAHand Mixer with the dough hooks to knead bread dough.I’m so glad I gave this a try! Using the KA Hand Mixer is just as handy as it can be and gives wonderful results too!

Eddie

post was last edited: 6/6/2022-11:11]

 

[ea56]

I always use Rapid Rise Instant yeast that I buy by the pound (thanks Matt L for the tip) and mix it with the dry ingredients and then add the liquid at 120-130F like Bob and just use a 10 min rest after kneading then one rise in the pan after forming the loaf or rolls.

The best method of forming a loaf I’ve found is in the attached King Arthur link.

Eddie

How To Shape A Sandwich Loaf | King Arthur Baking

www.kingarthurbaking.com