'White' & Fluffy Dinner Rolls - With Whole Wheat Flour

As you all must have figured out by now, I am a great fan of the King Arthur Flour website. I collect and try their recipes. I read their reviews. I ask questions on the forums (or is it fora?) And so, imagine my surprise when, a few weeks ago I received mail from Laura, one of their baking experts concerning a question I had posted a long time ago. Truthfully, I had forgotten that I even had posted the question. It went something like this... I would like to bake soft and fluffy dinner rolls using whole wheat flour. I have tried and tried and, while they are always delicious, they also have all the hallmarks of a whole wheat bread: just slightly dense, and just slightly heavy. How can I bake rolls that are light and fluffy with whole wheat flour? The answers went back and forth with all kinds of suggestions. But the best answer, and one that actually worked, is this one. By way of KAF, and adapted from another bread baking blog, these are dinner rolls made from 'white' whole wheat flour. And maybe the best rolls I've ever baked. Thanks again, KAF!

Here's What You'll Need:
 for the Tangzhong (relax, I'll explain)
1/2 cup water
1/6 cup (2 1/2 Tbs) whole wheat flour


Mix the flour and water together into a paste, then heat it slowly in a pot until it starts to thicken, like a roux.  Like vanilla pudding.

Then...
add:


2 1/2 cups whole wheat flour
3 tbsp+2 tsp sugar
1/2 tsp salt
1 large egg
1/2 cup milk
All of the tangzhong*
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)

*Tangzhong - a Chinese method of cooking the flour and water before adding it to recipes for baked goods.


Mix this until combined, then, in a mixer, mix vigorously with a dough hook, for a long time until the dough will pass the window-pane test. My dough took 20 minutes! Finally, place the dough in an oiled bowl, turn to coat, then cover and let it rise for at least 2 hours. It may not double, but will be puffy.

Divide the dough into 10 equal-sized pieces and tighten them into rolls. Cover and let rise a second time, about an hour.

About 20 minutes before baking time, preheat the oven to 375F (190C). Bake for 17 minutes or until a deep brown. Cool on a rack. I guarantee these are the best rolls you will ever make. I have already added them to my list of special breads!

Something Else for Autumn Comfort - Onion Rolls

Honestly, I don't know why these rolls seem so right for this time of year. Maybe because they just smell soooo good - before, during and after baking. Maybe because they compliment so well the spicy cold cuts that you can load up and cover with ketchup and/or mayo. Or maybe because anything with onions is just plain comforting. Whatever the reason, you won't need an excuse to love them. Soft and sturdy, they are definitely up to the 'sandwich' task. And like I already mentioned... the smell!

Here's What You'll Need:

4 1/2 cups bread flour
1 Tbs. instant dry yeast
1 Tbs. sugar
2 Tbs. vegetable oil
2 eggs, lightly beaten
1 cup (250 ml) warm water
3-4 onions chopped very finely

Here's What You'll Need To Do:

1. Mix the yeast with the water and sugar to dissolve. Wait about 10 minutes until it becomes nice and bubbly (and smells 'yeasty'.

2. Add the salt, oil and one of the eggs, mixing to combine. Gradually add the flour until you have a soft only slightly sticky dough. If using a mixer it will 'clean the bowl'.

3. Place the dough in a lightly oiled bowl, turn to coat, then cover and let it rise for about 1 1/2 hours, or until about doubled in volume.

4.Deflate the dough and stretch it out into a rough rectangle. Add about 2/3 of the onions, spread evenly over the top. Then fold the dough to cover the onions. Finally, knead the dough to distribute the onion evenly throughout the dough. You will likely find, like I did, that the onions are quite wet, adding liquid to the dough, and therefore, be prepared to add flour to the dough as you knead it.

5. Break off pieces of dough about the size of a large egg, roll into a round shape and place them on to a prepared baking sheet. When they are all rolled out, cover and let them rise again, this time for about 45 minutes. About 15 minutes before the end of this rise, pre-heat the oven to 350 F (180 C).

6. If you wish, you can brush the rolls with the remaining egg and sprinkle some left-over onion on top. I didn't because the rolls were already so 'oniony'. Bake for about 17 minutes then cool on a rack. The house will smell heavenly.

Soft Whole Wheat Healthy Dinner Rolls

Sometimes a loaf won't do. I mean sometimes you need the chewy crust of an artisan loaf but with the soft interior and small shape of a roll. Oh, and it should be healthy too, did I mention that? These rolls are the perfect thing. They are easy to make, using only ingredients found in every supermarket. And they are super-healthy as well. Don't be put off by the longish ingredient list. I'll bet you have most of the things already/

Here's What You'll Need:
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
1/2 cup wheat bran
2 tsp. dry yeast
1/2 Tbs. salt
2 Tbs. sugar
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/4 cup shelled sunflower seeds
about 1 1/3 cups warm water

Here's What You'll Need To Do:
1. Combine all the dry ingredients (the flours, bran, yeast, salt and sugar) in a large bowl.

2. Add the water and mix to make a shaggy dough. Then remove to a lightly-floured surface and knead the dough for about 10 minutes until smooth and just barely sticky.

3. Place the dough in a lightly-oiled bowl, turn to coat, then cover and place in a warm location until doubled, about 1 1/2 hours.

4. Remove the dough to a flat surface and stretch it out into a rectangle. Pour on the seed mixture, close up the dough, letter-fashion, then knead it to evenly distribute the seeds.

5. Form the dough into rolls about 2 oz. (60 g.) each. Cover and let them 'rest' for about 30 minutes.

6. Heat the oven to 350 F (180 C), and bake the rolls for about 15 minutes or until lightly browned and they sound hollow when tapped.

7. Enjoy!!

Dessert Rolls - Cardamom Buns

Sometimes the simplest recipes are also the tastiest. These rolls, flavored with cardamom, are soft and fluffy. Perfect for a breakfast roll or brunch. The addition of the cardamom makes them a little exotic and gives a gentle reminder of their Indian origin. Spread some butter on them, or, if you're feeling a little adventurous, serve them with grilled veggies or meat, topped with a sharp mango chutney.

Here's what you'll need:
1/4 cup (60 ml) warm water
1/2 Tbs. (about 7 g) active dry yeast
1 tsp (5 g) sugar
2 3/4 cup (about 385 g) all purpose flour 
1/4 cup (60 g) butter or margarine at room temperature
1 tsp (5 g) salt
1 tsp (5 g) ground cardamom
1 egg, beaten
1/3 to 1/2 cup (45 to 60 ml) milk or substitute
1 egg white, beaten for glaze
1 Tbs (15 g) sugar
1 Tbs (15 g) ground almonds


Here's what you'll need to do:

1. Combine the water, yeast and sugar in a small bowl to dissolve. Let them sit about 5 minutes until nice and bubbly.

2. In a food processor, mix the flour, butter or margarine, salt and cardamom, using the steel blade, for about 10 seconds.
3. Now add the yeast mixture and the egg and process for an additional 10 seconds.

4. Leave the motor running, and, through the feed slowly add the milk (or substitute) in a slow but steady stream until a soft dough forms a ball and that cleans the sides of the bowl. Let the dough ball revolve in the bowl about 25 times.


5. Let the dough rest for a few minutes.
6. Turn the motor on again, and add enough of the milk (or substitute) slowly until the dough becomes smooth and satiny. Not sticky.
7. Place the finished dough in a lightly greased bowl, turning to coat, and let it rise, covered, for about 45 minutes or until roughly doubled.
8. Divide the dough into 12 equal pieces, shape each piece into a perfect sphere by rolling them on an unfloured smooth surface with your hand applying only a little pressure. Place the shaped balls on a greased cookie sheet (or use parchment paper) and let them rise until doubled, about 1 hour.

9.Heat the oven to 375 F (190 C). Paint each roll with the egg white wash. If serving for breakfast or brunch, you can mix together the sugar and ground almonds and sprinkle over the rolls. Omit if serving with grilled meat and/or veggies.
10. Bake until golden brown, about 25 minutes. Cool on a rack.

11. Enjoy!! These are yummy!