This is the exact same recipe as my Simple Whole Wheat Bread but shaped into rolls. Before you start, make sure the egg and oil are at room temperature and always aerate your flour before measuring. - Jenny Jones
- 2 cups whole wheat flour
- 1/2 cup bread flour (all-purpose flour works too)
- 2 teaspoons (1 packet / 7 grams) instant yeast (or active dry yeast)
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1 cup 1% milk, heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 2 Tablespoons olive oil (or any vegetable oil)
- 1 egg
- about 1/4 cup additional bread flour
- Place flours, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- Add about 1/4 cup bread flour until dough forms a mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes.
- Cut dough into 15 or 18 pieces. I use a scraper, cutting the dough into thirds and then cut each third into five or six pieces.
- Shape into balls and place in a greased or parchment-lined 13 x 9-inch pan.
- Cover and let rise in a warm spot until the rolls double in size, about 45 minutes.
- Meantime preheat oven to 350° F. Bake for about 14-16 minutes.
Note: For more details and step-by-step photos, click here.