Will you be cooking for a crowd? This recipe for wheat rolls is sure to be a winner! Best of all, you can prepare it ahead — up to a month — and simply brown the rolls before your guests arrive. Delicious homemade rolls with less stress? Yes, please!
- 3 cups white whole wheat flour
- 2 (¼ -ounce) packages instant yeast
- ½ cup granulated sugar
- 2½ teaspoons salt
- 1½ cups 2% low-fat milk
- 1½ cups water
- ½ cup (1 stick) margarine or butter
- 2 large eggs, beaten
- 5½-6 cups bread flour, divided
In a mixing bowl, mix white whole wheat flour, undissolved yeast, sugar and salt.
Heat the milk, water and margarine to very warm (120°-130°F). (Note: The margarine or butter does not need to melt.) For best results, check liquid temperature with a thermometer.
Add to dry ingredients and beat for 2 minutes at low speed, scraping the bowl as you go. Add eggs and 2 cups bread flour; beat 2 minutes, scraping bowl. Gradually mix in enough additional bread flour to make a soft dough.
Knead on a lightly floured surface or with a dough hook for 10-12 minutes. Cover dough and let it rest for 10 minutes.
Shape dough as desired and place on greased or parchment-lined baking sheets or pans. Cover dough that is not being shaped so it does not dry out. Cover rolls and let rise in a warm (80°-90°F) place until doubled in size, about 45-60 minutes. To check if the dough has doubled, press tip of finger lightly into side of roll. If indention remains, the dough has doubled in size.
Preheat oven to 300°F. Bake rolls for 20-25 minutes, or until rolls are set and they are just starting to change color. Cool rolls in pans or on baking sheets 10 minutes. Remove rolls to wire rack; cool completely.
Place rolls in sealable bags, label and date. Store in refrigerator up to 1 to 2 days or in freezer up to 1 month.
To brown and serve: If frozen, defrost rolls at room temperature, about 1 hour. Preheat oven to 400°F. Place rolls on cookie sheet and bake until golden brown, about 10 minutes.