* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Dough
½ cup butter, softened
84g / ¼ cup honey
In a large bowl, cream butter and honey with an electric hand mixer until combined, about 2 minutes.
3 eggs
Add eggs and cream until combined.
1 cup buttermilk or milk
½ cup warm water
14g / 4 teaspoons instant yeast
Add milk, warm water, and instant yeast to bowl. Mix on low until well combined.
705g / 5 ¾ cup whole wheat flour
2 teaspoons salt
Add whole wheat flour and salt to bowl.
Knead By Hand
Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is springy and slightly tacky, about 8 to 10 minutes.
or Knead with Stand Mixer
If you prefer, you can use a mixer to knead the dough. Place dough in the bowl of a stand mixture and mix until dough is springy and slightly tacky, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes.
Shaping and Rising
cooking spray
Preheat oven to 350°F Lightly grease a 13x9 inch baking dish.
Divide dough into 16 equal pieces. Using your hand, shape each piece into a ball and place in prepared baking dish. The pieces should placed close together so that they are just touching.
Cover with plastic wrap and let rise in a warm space until rolls have puffed up almost double, about 1 hour 30 min.
Baking
Remove plastic wrap from baking dish and bake at 350°F until rolls are golden brown, about 23 to 25 minutes.
Remove from the oven and let cool on a wire rack. Serve with butter.
From MakeBetterFood.com. . (makebetterfood.com/recipes/soft-whole-wheat-dinner-rolls/). Adapted from An Oregon Cottage.
In a large bowl, cream butter and honey with an electric hand mixer until combined, about 2 minutes.
Add eggs and cream until combined.
Add milk, warm water, and instant yeast to bowl. Mix on low until well combined.
Add whole wheat flour and salt to bowl.
Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is springy and slightly tacky, about 8 to 10 minutes.
If you prefer, you can use a mixer to knead the dough. Place dough in the bowl of a stand mixture and mix until dough is springy and slightly tacky, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes.
Preheat oven to 350°F Lightly grease a 13x9 inch baking dish.
Divide dough into 16 equal pieces. Using your hand, shape each piece into a ball and place in prepared baking dish. The pieces should placed close together so that they are just touching.
Cover with plastic wrap and let rise in a warm space until rolls have puffed up almost double, about 1 hour 30 min.
Remove plastic wrap from baking dish and bake at 350°F until rolls are golden brown, about 23 to 25 minutes.
Remove from the oven and let cool on a wire rack. Serve with butter.
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