Ingredients for Whole Wheat Rolls
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How to Make Whole Wheat Rolls
- In a large bowl, combine 1 cup warm water (105-115°F), 2 teaspoons active dry yeast, and 1 tablespoon sugar. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 1 teaspoon salt, and 1 cup whole wheat flour. Mix until just combined.
- Gradually add 2-2 1/2 cups all-purpose flour, one cup at a time, mixing until a soft, slightly tacky dough forms. If needed, add more flour, 1 tablespoon at a time, until the dough is no longer sticky.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add a little more flour if the dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 15 equal pieces.
- Shape each piece into a ball and place them in a greased 9x13 inch baking pan, arranging them in 5 rows of 3.
- Cover the pan with plastic wrap and let rise for another 30-45 minutes, or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Bake for 15-20 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
6g
Fat
1g
Carbs
6g
