Ingredients for Kittencal's 60 Whole Wheat Rolls
- 1/2 cup (120ml) whole milk
- 1 teaspoon salt
- 3 tablespoons (45g) granulated sugar + 1 teaspoon sugar
- 4 tablespoons (57g) unsalted butter
- 3 cups (375g) whole wheat flour
- 1 cup (125g) all-purpose flour
- 1 1/4 cups (300ml) warm water + 1 tablespoon water
- 1 teaspoon active dry yeast
- 1 large egg
- Generously sprinkled sesame seeds (optional)
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How to Make Kittencal's 60 Whole Wheat Rolls
- In a small saucepan, gently heat 1/2 cup (120ml) whole milk with 3 tablespoons (45g) granulated sugar, 1 teaspoon salt, and 4 tablespoons (57g) unsalted butter until the milk is warm and the butter is almost melted. Remove from heat and let cool to lukewarm.
- In a small bowl, dissolve 1 teaspoon active dry yeast with 1 teaspoon sugar in 1 1/4 cups (300ml) warm water. Let stand for 10 minutes until foamy.
- In a large bowl of a stand mixer fitted with the dough hook, combine 3 cups (375g) whole wheat flour, 1 cup (125g) all-purpose flour (or bread flour, see notes), the lukewarm milk mixture, and the proofed yeast.
- Mix on low speed for 2 minutes, then increase speed to medium and knead for 5-8 minutes, adding more flour, 1 tablespoon at a time, as needed to form a soft, smooth dough that clears the sides of the bowl.
- Remove the dough from the mixer, cover with a clean kitchen towel, and let rest for 10 minutes.
- Lightly flour a clean surface. Gently knead the dough into a smooth ball. Place the dough in a lightly oiled large bowl, turning to coat.
- Cover the bowl with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- Gently punch down the dough to release the air.
- Divide the dough into 12 equal pieces. Shape each piece into a smooth ball.
- Arrange the dough balls on a baking sheet lined with parchment paper, leaving some space between them.
- Cover loosely with plastic wrap and let rise for another 30-35 minutes.
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together 1 large egg and 1 tablespoon of water. Brush the tops and sides of the rolls gently with the egg wash.
- Sprinkle generously with sesame seeds (optional).
- Bake for 25-30 minutes, or until the rolls are a deep golden brown and sound hollow when tapped on the bottom.
- Let the rolls cool slightly on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
13g
Carbs
11g
