100% Whole Wheat Dinner Rolls
Yield: 24 rolls
2 Tb. active dry yeast (instant works, too)
½ c. warm water
½ c. butter, softened
¼ c. honey
1 cup lukewarm buttermilk or milk
4-1/2-5 cups whole wheat flour
1-1/2 tsp. salt
the yeast in the ½ cup warm water in a glass measure. Set aside.
the butter and honey in the bowl of a stand mixer with the paddle
attachment. Add the eggs and mix, scraping the sides. Add the milk and
4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook
and knead for 2-3 minutes only, just until no longer tacky, adding a
tablespoon or two of flour, if needed.
sit in bowl, covered, to rise for one hour. Turn out onto a floured
surface and knead a couple of times, then let rest 3 minutes.
into 24 equal pieces, shaping each into a ball and placing in a buttered
13x9-inch baking dish with the pieces touching.
rise, covered for 1 hour.
oven to 350 degrees.
for 20-25 minutes until golden brown.
*Make ahead tip: you can make these up to a month in
advance, let the cool in the pan, remove them as one piece, separate into 2
sections of 12 rolls and place each section of rolls into a gallon sized
freezer baggie. Freeze until needed. When ready to serve, take them out in the
morning to thaw, then wrap the 12-roll section in tin foil and heat in a
300-350 degree oven for 15-20 minutes or until warm