100 Whole Wheat Rolls Recipe

Ingredients for 100 Whole Wheat Rolls

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 cup warm water (105-115°F)
• 4 tablespoons honey
• 1/4 cup olive oil
• 2 large eggs
• 1 teaspoon salt
• Whole Wheat Flour

How to Make 100 Whole Wheat Rolls

1. In a large bowl, dissolve 2 1/4 teaspoons (1 packet) active dry yeast in 1 cup warm water (105-115°F) with 2 tablespoons honey. Let stand for 5 minutes until foamy.
2. Add 2 tablespoons honey, 1/4 cup olive oil, 2 large eggs, and 1 teaspoon salt to the yeast mixture. Whisk to combine.
3. Gradually add 3 1/2 - 4 cups whole wheat flour, 1 cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Place the dough in a large, lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface.
6. Shape the dough into 20-25 rolls, about 2 inches in diameter. (Smaller for more rolls)
7. Place the rolls onto a baking sheet lined with parchment paper, leaving some space between each roll. Cover loosely with plastic wrap and let rise for 30 minutes.
8. Preheat oven to 375°F (190°C).
9. Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).