Whole Wheat Breakfast Rolls

Just a quick post for these rolls I made for the students yesterday 😛 The recipe is from CookingBread.com. I like it: the bread, which I made into individual rolls, is tender, tears nicely and has a pleasantly warm flavoring due to the addition of milk, butter and olive oil to the dough. (They also keep longer this way, I think.) I took the liberty of adding a few diced prunes to the mix to cut through and compliment the richness of the dough. I made 16 average-sized rolls, but you can make more or less by changing the size.

Enjoy!

Whole Wheat Breakfast Rolls (adapted from CookingBread.com)

INGREDIENTS

1 3/4 cup lukewarm milk

1/4 cup unsalted butter, melted

3 tbsp olive oil

1/4 cup runny honey

1 large egg, beaten

4 tsp instant yeast

4 cups whole wheat flour

1 cup all purpose flour

2 tsp salt

1/2 cup prunes, diced (optional)

METHOD

  1. Heat milk to lukewarm. Pour into a bowl add melted butter, olive oil, honey and beaten egg; mix all together until well blended. If using a bread machine, pour in now.
  2. In another bowl, combine flour, salt and yeast; mix together and knead until smooth and elastic. Place dough into a lightly oiled bowl, cover and let proof for about 1 1/2 hours or till doubled in bulk. If using bread machine, add in dry ingredients and run dough cycle.
  3. Once proofed, pour out dough onto a flat surface and knead for a minute or two. If adding diced prunes, knead them in now.
  4. Cut dough in half and shape into loaves. Place into two greased 4.5×8.5 loaf pans. Cover with plastic wrap and allow to double in size. Or, you can do what I did, which is to form the dough into small rolls and place them side by side on a lightly floured baking sheet.
  5. Bake in a pre-heated 350 F oven for 30-35 minutes if baking loaves or 25-28 minutes if baking rolls, or until golden and sounds hollow when tapped on the bottom. Remove from pans and cool on a wire rack. (I baked my rolls at 360 F for 26 minutes because my parents’ oven tends to under-heat.)

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