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Soft and fluffy, savory and flavorful, no one will ever guess that these cheesy rolls contain whole-wheat flour. This is one of the recipes that convinced me that “whole wheat” does NOT have to equal “dry” or “sand-like.”
Makes 18 rolls
New quantity:
Total time: 3 hours
Prep: 10 minutes
Inactive: 2 hours 30 minutes
Bake: 20 minutes
Ingredients
1 3/4 cups warm water
1 tablespoon olive oil
1 cup shredded Parmesan
2 cups bread flour
2 cups whole wheat pastry flour
2 tablespoons vital wheat gluten
1 tablespoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon SAF yeast
Directions
1. place all ingredients in bread machine pan according to manufacture’s directions. Program to dough cycle.
2. When done, turn dough out onto a lightly floured surface. Knead lightly, adding flour as needed if sticky.
3. Cut dough into 12 equal pieces, each weighing about 2oz -shape into a log, cut log to thirds, then cut each third to four parts. Shape into smooth balls.
4. Place shaped rolls on two baking sheets lined with parchment paper. Flatten slightly. Loosely wrap in plastic wrap and let rise in a warm place for 1 hour. I usually heat the oven at this point and place the rolls next to it.
5. Preheat oven to 400°F. Brush buns with water. Bake 20 minutes, until golden brown. OK to bake both batches at the same time.
6. Remove from oven and carefully, using a spatula, transfer to a wire rack to cool. Rolls are soft, and will lose their round shape unless you’re very gentle when handling them. Enjoy warm, with or without butter. Freeze any leftovers.
Nutrition per roll
Calories 144.7
Total Fat 2.9 g
Saturated Fat 1.2 g
Cholesterol 4.4 mg
Sodium 233.4 mg
Total Carbohydrate 22.4 g
Dietary Fiber 2.2 g
Sugars 0.7 g
Protein 6.7 g
Weight Watchers Points Plus: 4 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
