Best Whole Wheat Breakfast Rolls A B M Recipes

MOM'S 100% WHOLE WHEAT AIR BUNS (ROLLS) FOR ABM

Steps:

• Put water, butter, honey, salt and vinegar in the machine.
• In the bottom of a one cup measure, put 2 tablespoons of gluten, and then fill the cup with W.W. flour.
• Put that, and another 3 1/2 cups of flour on top of the liquids.
• Add yeast to surface, and programme for "dough" cycle.
• I make two 9 inch pans of rolls, each with 9 rolls per pan, and let rise until double (the rolls will fill the pans).
• Bake at 350°F (I use convection bake) for approximately 20 minutes. Rolls will be deeply golden and oh so yummy.

WHOLE WHEAT BREAKFAST ROLLS

Steps:

• Add whole-wheat and all-purpose flour, salt and yeast in a large bowl (or the bowl of your stand mixer). Whisk to combine.
• Whisk lukewarm milk with molasses, 2 tablespoons of melted butter and egg until molasses has dissolved.
• Add the liquid mixture to the flour mixture and mix until dough starts to form and no dry flour remains. If kneading with a stand mixer, do it on low speed for 6 minutes. If doing it by hand, knead for about 10 minutes. In the end, dough will be smooth and elastic.
• Cover the dough with plastic wrap or a damp towel and let rise for one hour or until doubled in size.
• After the first rise, divide the dough into 8 (large), 12 (medium) or 18 (small) pieces. Shape each one into a ball by stretching dough over itself and pinching the edges together, and place them into a lined baking dish.
• Cover and let the rolls rise for 40 minutes to 1 hour.
• Preheat oven to 350 °F and place a rack on lower-middle position.
• Mix the remaining butter with 1 teaspoon of molasses and use it to brush gently your rolls. If you prefer, use only half the mixture before baking, and brush the whole wheat rolls with the remaining half after baked.
• Bake for 25 to 30 minutes, until rolls are golden brown on top.
• Wait 10 minutes before serving.

BREAD MACHINE WHOLE WHEAT ROLLS

Steps:

• Place the ingredients into the bread baking pan as recommended by your bread machine's manual. Use the DOUGH cycle setting.
• To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board. Divide the dough into 12 equal pieces and shape into balls. Place the rolls into greased muffin tins, brush lightly with melted butter or butter substitute. Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes.
• Bake the rolls at 375°F for 15-20 minutes.
• Refrigerate leftovers.
• *NOTE: Here's a trick to measure the honey and molasses easily. By measuring the oil first, the oil coats the measuring utensil. Then when you measure out the honey and molasses the two ingredients slide off easily into the bread machine pan.

CUMIN BREAD ROLLS (A B M)

Steps:

• Place first 8 ingredients in bread pan in order given as indicated by your bread machine manual.
• Set bread machine for DOUGH cycle.
• Toast the cumin seeds for about 5 minutes in a clean, dry skillet then set aside to cool.
• Once dough is ready, place in an lightly oiled heat-proof bowl and set in warm location. Let rise for about 45 minutes or until double in size.
• Transfer dough to lightly floured board and knead it about 10 times. Butter muffin tins.
• Melt 3 tablespoons of butter in a small bowl. Punch down dough and divide in half. Cut each half into 12 equal pieces. Dip each dough piece in the melted butter.
• Now pull and stretch the dough ball into a 6"-8" long rope. (It won't be perfectly shaped, and that's okay.) Tie the "rope" into a simple knot and tuck the ends under. Repeat until all rolls are shaped.
• Place the rolls in buttered muffin tin. Brush rolls with egg glaze. Sprinkle each roll with the toasted cumin seeds. Let rise at room temperature for 30 minutes.
• Bake until light brown, about 14-15 minutes.
• Remove from muffin tin and serve with a smile.

APRICOT BREAKFAST ROLLS

Steps:

• In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining 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 bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and 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 dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

WHOLE WHEAT BREAKFAST ROLLS (A B M)

Steps:

• Bring the water to a boil. Pour over the cornmeal, stir well, and let sit for 10 minutes.
• Add the cornmeal mixture to the bread machine pan.
• Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
• Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
• Process on the 1 1/2 lb dough cycle.
• Remove the dough from the machine and knead in the rolled oats and raisins.
• Form the dough into a tight ball and let it rest for 10 minutes.
• With a bench scraper, divide the dough into 16 pieces. Form each piece into a ball.
• Place the balls on a cookie sheet covered w/ parchment paper. Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes). Preheat the oven to 400°F while they're rising.
• Bake for 15-20 minutes.
• Cool on a wire rack.