Whole Wheat Rolls

wholewheatrolls

Finding fresh, healthy rolls at the grocery store can be a challenge.  Now, you can make your own whole wheat rolls for a healthier side.  These rolls are moist, appropriate in size and healthier than the average white breads.  They can be a bit of a challenge because of their stickiness, but they prove to be delicious.  The rolls pair perfectly with homemade almond butter or my pumpkin pecan butter.

Whole wheat–in its original non-enriched form–is a very good source of dietary fiber and manganese, including enzymes involved in the body’s use of glucose and insulin secretion.  Refined grain products made from white flour have been stripped of essential nutrients needed for good health.  Whole grain products have more fiber than their white counterparts. Most Americans need 25 to 30 grams of fiber per day for good health. Whole grains can supply some of the needed fiber in your diet. Fiber is digested slower, moves food through the digestive system and provides bulk which helps you feel fuller longer.

Here are some tips to keep in mind:

  1. These buns are extremely sticky since they are to be “soft” rolls.wholewheatrolls2
  2. I was able to make 19 rolls.
  3. Using a spoon instead of a whisk keeps the ingredients mixing rather than stuck inside the whisk.
  4. Make sure the milk is warm to keep the ingredients from separating and activates the yeast.
  5. The dough needs to rise twice allowing for the yeast to be active and create a
    fluffy center.
  6. Be sure not to over knead the dough or the bread will not rise.
  7. The first rest did little to my dough, but the second rest doubled my rolls in size.
  8. Cake flour creates a holier, lighter bread mix.
  9. I cooked my rolls in a muffin tin because the dough was extremely sticky.  Making balls/rolls will still work it will just be a sticky mess.
  10. Adding egg wash to the tops of the rolls give them a nice golden brown color and creates a crunchy top.
  11. You can add wheat germ or a type of nut for crunch and texture on top.
  12. Since you are cooking the rolls in the muffin tin, adjust the timing to keep them from burning.  My rolls were a little browner on the sides than I would have liked.
  13. I suggest making the rolls the night before a dinner or early that morning to allow time for cooking and the dough to rise without rushing around like a crazy person.

The rolls may seem like a hassle, but they are completely manageable.  You can build satisfaction knowing that you conquered making rolls healthy.  They contain nutrient-rich whole wheat flour and less preservatives than store bought rolls.  Add these delicious rolls to a soup or family dinner for that extra UMPH.

Leave a comment with your favorite types of rolls.  Follow my Pinterest for more recipes.  Check back again next Wednesday for more tips and tricks from The Cooking Bug.

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