Yes, two days in a row. I just had to get both of these recipes out asap! We have been addicted to these rolls! I think we have made them every Sunday for the past couple of months. Plus I made 48 of these beauties for a preschool Thanksgiving feast. I still love my other whole wheat rolls, but those only make nine, and I usually need a lot more than that! These probably take 3 hours tops from start to finish. Not working time, don’t worry! These are sooo soft and really the perfect consistency. They don’t have that strong whole wheat flavor either. I am telling you, they are awesome! My mom has raved about them after we made them last time they came to visit. Right mom?
I can’t take the credit for these though, they came from Jami, from anoregoncottage.com. She has some awesome recipes! I wasn’t going to post these, because it’s not my recipe, but I decided I would be depriving my readers of this goodness! I tried her version and decided I liked them just the way they were. They are perfect. And they are perfect for Thanksgiving. Don’t even think about going to go buy dinner rolls for your feast. Rolls are the best part in my mind. And I think everyone would approve of these! Plus, it may be the only thing your kids actually eat! Better make it count!
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- 2 Tablespoons active dry yeast (instant works, too)
- ½ c. warm water
- ½ c. butter, softened
- ¼ c. honey
- 3 eggs
- 1 cup lukewarm buttermilk (you could use milk, but I recommend buttermilk)
- 4-1/2-5 cups whole wheat flour (I use White Whole Wheat Flour, I am interested in using Whole Wheat Pastry Flour too)
- 1-1/2 tsp. salt
- In a measuring cup, combine water and yeast. Stir and let sit.
- Meanwhile, cream butter and honey in a stand mixer and use the paddle attachment.
- Add in the eggs and mix. Then add in the buttermilk (put in the microwave for a few seconds to make sure it's lukewarm) and yeast mixture.
- Add in the flour and salt and mix until combined.
- Change to a dough hook and knead for 2-3 minutes. You don't want to knead for too long, just until it's no longer tacky. You can add a tablespoon or two flour if needed.
- Cover dough and let sit for an hour.
- Using a floured surface, turn out dough and knead a couple of times, then let it rest for three minutes.
- Flatten dough into a rectangle. Cut out 24 squares.
- Roll each one into a ball and place them in a buttered 13x9 baking dish.
- Cover and let rise for another hour. They should be popping out of the pan.
- Brush melted butter on top.
- Bake at 350 for 20-25 minutes. Watch carefully, so that you have exactly what you want. I like mine slightly golden brown on top.
Original recipe from: anoregoncottage.com