Ingredients for 100 Whole Wheat Rolls
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How to Make 100 Whole Wheat Rolls
- 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.
- Add 2 tablespoons honey, 1/4 cup olive oil, 2 large eggs, and 1 teaspoon salt to the yeast mixture. Whisk to combine.
- 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.
- 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.
- Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface.
- Shape the dough into 20-25 rolls, about 2 inches in diameter. (Smaller for more rolls)
- 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.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
11g
Fat
5g
Carbs
9g
