These are the most moist, yummy rolls ever.
And, they are ready to eat in 40 minutes!
Amazing :)
The recipe is adapted from another hamburger roll recipe on my blog. I created this version when I went to make rolls a few weeks ago without any eggs! I wasn't sure how they would turn out -- but they were fantastic. So, this weekend, I tried to see if I could re-create these rolls again, and I did with success.
The key to these rolls... don't over bake them! They have a nice chewy texture that I love.
100% Whole Wheat Dinner Rolls - Adapted from Lynn's Kitchen Adventure
{Print Recipe}
1 1/2 T yeast
1 C + 1 T warm water
1/3 C oil
1/4 C sugar
1 tsp. salt
3 C White Whole Wheat Flour
Begin by dissolving the yeast in the water. Let sit for 3-5 minutes until yeast is foamy.
Add in the oil, sugar and salt.
Then, add in the flour, 1 C at a time {I did this in my kitchen aid} stirring until incorporated.
Knead the dough for 3-5 minutes, until the dough is well formed and easy to work with. Add additional flour as needed to get the dough to become workable.
Divide the dough into 9-12 sections and roll into balls. {9 if you'd like larger rolls, 12 if you'd like smaller ones}.
Place the rolls on a lightly greased cookie sheet. Cover with a tea towel.
Set in a warm place and allow the dough to rise/rest for ~20 minutes.
Then, bake at 425 for 8-10 minutes until lightly browned.
Cool on a wire cooling rack for 5ish minutes.
Then, transfer to a bread basket until you're ready to eat!
Linked to:
