Best Wheat Yeast Rolls Recipes

HONEY-WHEAT YEAST ROLLS

Steps:

• In large bowl, mix whole wheat flour, 1 cup of the all-purpose flour, the salt and yeast. In 1-quart saucepan, heat water and 6 tablespoons each of the honey and butter until very warm (120°F to 130°F). Beat warm liquid and egg into flour mixture with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 to 1 1/2 cups all-purpose flour until soft, smooth dough forms (dough will be sticky). Cover; refrigerate 8 hours or overnight.
• Lightly grease 12 regular-size muffin cups with butter. Place dough on floured work surface; gently push fist into dough to deflate. Divide dough into 12 equal pieces; divide each into 3 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup. Cover; let rise in warm (80°F to 85°F) place 45 minutes to 1 hour or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 18 minutes or until golden brown. Immediately remove from pans to cooling racks. Cool 15 minutes.
• Meanwhile, in 1-quart saucepan, heat remaining 2 tablespoons each honey and butter until melted. Brush over warm rolls.

WHEAT YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and whole wheat flour. Beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover; let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden. Cool on wire racks.

HEARTY WHEAT YEAST ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter, sugar and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, whole wheat flour and all-purpose flour; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
• Deflate the dough and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces and form into football-shaped oval. Place the rolls onto lightly greased baking sheets. Brush rolls with melted butter, cover with greased plastic wrap, and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. Serve warm.

WHOLE WHEAT YEAST ROLLS

Steps:

• Mix the milk, yeast and sugar in a mixer fixed with a dough hook. Let it sit for 5 minutes. Add the flours and salt (1/2 cup at a time don't want flour all over your kitchen!) until it forms a ball. Cover with a towel and let it rise in a warm place for about 30 minutes. Turn out onto a lightly floured surface and divide the dough into 8 equal parts. Roll each portion into a ball and set on a non-stick foil covered baking sheet. Cover with either a towel or plastic wrap and let it rise again in a warm place for another 30 minutes. Preheat oven to 425°. Bake for 10-15 minutes or until golden brown.