Best Whole Wheat Rolls With Currants And Toasted Walnuts Recipes

WHOLE WHEAT DINNER ROLLS RECIPE

Steps:

• In a small bowl combine the warm water and the yeast. Allow to proof for 5 minutes or until it becomes bubbly and the yeast is dissolved.
• Meanwhile, a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the honey and butter for 30 seconds on medium speed. Add the eggs, one at a time, beating after each addition. Gradually add the warm water/yeast mixture along with the buttermilk and orange juice.
• With mixing speed on low, add the salt, vital wheat gluten and the flour (one cup at a time), mix until a soft and sticky dough forms.
• If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 3 minutes or until the dough becomes elastic (you may need to add a bit of additional flour (part or all of the 1/4 c.) or knead by hand on a lightly floured surface for 3-4 minutes. The dough should be tacky, if you pinch it between your fingers it should stick, but if you roll it in a ball in your hands it shouldn't. Just remember this is a soft dough and you don't want to add too much flour to it.
• Place the dough in a greased bowl, cover with plastic wrap and allow to rise until doubled in size (about 45 minutes).
• Once the dough has doubled, punch it down, turn it onto a clean surface (you may need just a bit of flour to prevent it from sticking) and knead it for 2 minutes. Then let it rest for 5 minutes (I cover mine up again. Cut it into 12 equal pieces. Roll into circles and place into a well-buttered 9x13 pan or ¼ baking sheet (or one lined with parchment paper/a baking mat). Generously butter the tops and sides of each roll. Cover and allow to double (until the rolls touch sides), about 1 hour 15 minutes.
• Place into an oven preheated to 350 degrees. Bake the rolls for 17-20 minutes or until tops are lightly golden brown in color. Just keep an eye on them, they may take a little less or a little more time. Remove from the oven and brush with the remaining butter. Serve immediately!

WHOLE WHEAT ROLLS WITH CURRANTS AND TOASTED WALNUTS

Steps:

• Combine currants and hot water in glass measuring cup and let stand ten minutes, until currants are plump and water is a light caramel color.
• Remove currants with slotted spoon and add enough water to return current liquid to 3/4 cup.
• Meanwhile, sprinkle yeast over warm water (this is the other 3/4 cup water, not the reserved current water) in small bowl and let stand until creamy.
• Add yeast to reserved currant liquid and stir in honey and butter.
• Pulse flours, wheat germ, and salt in a large-capacity food processor.
• With machine on, add yeast mixture through feed tube, processing just until mixture comes together.
• Process 30 seconds more, until the dough forms a ball.
• Add reserved currants and walnuts, pulsing a few times until the walnuts are chopped.
• On lightly floured surface knead dough until currants and walnuts are evenly distributed.
• Place dough in lightly greased large bowl, turning to grease top.
• Cover bowel with plastic wrap and let rise in warm place until doubled in bulk, 1 hour.
• Grease a large cookie sheet and sprinkle with cornmeal.
• Divide dough into 16 equal pieces and shape each piece into a ball.
• Arrange balls about 1 1/2 inches apart in four rows on prepared sheet.
• Cover and let rise until almost doubled in bulk, 45 minutes to an hour.
• Arrange oven rack to lower third of oven and heat oven to 425 degrees.
• Brush roll tops with egg white.
• Bake 18 to 20 minutes, until golden brown.
• Cool on wire rack.
• Serve warm or at room temperature.
• These rolls freeze very well.

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.

HONEY WHOLE WHEAT ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, honey, egg, whole wheat flour, oats, salt, yeast mixture and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; shape into 15 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake until golden brown, about 20 minutes. If desired, brush with additional butter. Serve warm.