Soft, fragrant and delicious, I make these whole-wheat dinner rolls with the same dough as my whole-wheat pizza dough. Instead of rolling the dough out, I divide and shape it into balls.
- 1¼ cup plus 1 tablespoon warm water
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 2 cups whole-wheat flour
- 3 tablespoons vital wheat gluten (it helps the whole-wheat dough stay soft and elastic)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 envelope rapid rise yeast
- 1 tablespoon plus one teaspoon unsalted butter, melted
- In the pan of an electric bread machine, combine the warm water, olive oil, both flours, gluten, sugar, salt, and yeast. Set the machine for the dough cycle.
- After about 5 minutes, check on the dough. It should have formed by now into a smooth, elastic ball that moves freely in the bread machine pan. If it’s too dry, or to wet, add flour or water, one tablespoon at a time.
- Brush a 9 X 13-inch baking dish with 1 teaspoon melted butter. Set aside.
- When dough cycle is done, transfer the dough to a lightly floured surface. Knead lightly, then divide into 12 equal parts, each weighing about 2 ounces. Form each part into a smooth ball by repeatedly gathering dough from the top and sides and pulling it down and under the dough ball.
- Place the dough balls in the prepared baking dish. Cover the baking dish with plastic wrap and place in a warm, draft-free place (next to a warm oven is great) to rise until doubled in size, 30-45 minutes. Preheat oven to 400 degrees F.
- After 30 minutes, the rolls are noticeably puffier. Bake them for 15 minutes, until golden-brown.
- Remove the baked rolls from the oven and while still hot, brush the tops of the rolls with a tablespoon of melted butter. The warm rolls will readily soak the butter. Yum. Serve warm.
1¼ cup warm water
2 tablespoons olive oil
3 cups (360 grams) bread flour
1 tablespoon sugar
1 teaspoon salt
1 envelope rapid rise yeast
1 tablespoon plus one teaspoon unsalted butter, melted
You'll probably need to add a bit more flour to the bread machine pan, 2-4 tablespoons, but start with 3 cups.