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Whole Wheat Rolls - Soft and Fluffy Dinner Rolls!

By texanerin.com

Whole Wheat Rolls - Soft and Fluffy Dinner Rolls!

Prep:20minCook:25min

Updated at: Thu, 27 Feb 2025 23:04:04 GMT

Nutrition balance score

Great

Glycemic Index

71

High

Glycemic Load

15

Moderate

Nutrition per serving

Calories105.4 kcal (5%)

Total Fat1.4 g (2%)

Carbs21 g (8%)

Sugars3.5 g (4%)

Protein3.6 g (7%)

Sodium166.1 mg (8%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

2 tablespoonsactive dry yeast

½ cupwater

½ cupunsalted butter

or coconut oil1, softened + additional butter for brushing on top, if desired

¼ cuphoney

3 x 50 grameggs

large, out of shell,, room temperature

1 cupbuttermilk

room temperature or slightly warm, or homemade dairy-free buttermilk2

1 tablespoonvital wheat gluten

1 ½ teaspoonssalt

4 ½ cupswhole wheat flour

Instructions

View on texanerin.com

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Notes

5 liked

0 disliked

Susan· 9 months ago

Used regular whole milk, left out the gluten. Used 4 1/2 c of red whole wheat flour. Plan to use for school lunches.

Chelsea· 3 years ago

Great! Very good taste for all whole wheat. I cut the recipe in half and used 1 egg. Followed everything using the lesser amount of flour but I did need to add a wee bit to make it come together. Used normal milk, and left out the wheat gluten. They rose beautifully. I would bake them for a bit less next time since they were a little bit dry. Would make again!

Great! Very good taste for all whole wheat. I cut the recipe in half and used 1 egg. Followed everything using the lesser amount of flour but I did need to add a wee bit to make it come together. Used normal milk, and left out the wheat gluten. They rose beautifully. I would bake them for a bit less next time since they were a little bit dry. Would make again!

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