Whole Wheat Dinner Rolls

I made a yummy soup for dinner the other night and was looking for the perfect roll to go along with them. These rolls are 100 percent whole wheat and are soft, chewy and slightly sweet. They have a fantastic flavor and go great with just about anything. I got this recipe from Averie Cooks and I think it's pretty fantastic. Check out the instructions below.


Ingredients3/4 cup warm water
3/4 cup warm milk
1/4 cup honey
2 to 3 tablespoons canola or vegetable oil
1 tablespoon molasses
2 1/4 teaspoons yeast
3 cups whole wheat flour
pinch salt, to taste

Combine first 5 ingredients (through molasses) in a bowl and sprinkle the yeast over the top; wait 5 to 10 minutes, or until yeast is foamy. This means it's alive and will work. 

Add the flour, salt, and stir with a wooden spoon to combine. Then stir for about 1 more minute, mashing the dough around (this is as much 'kneading' as this recipe requires).

Stir dough into a ball, cover the bowl with a tea towel, and place in a warm, draft-free place to rise until doubled in bulk, about 3 hours. Whole wheat rises slowly so don't be surprised if it takes a long time. 

Punch dough down, remove it from bowl, and turn it out onto a well-floured surface. Knead it only so much as necessary to shape it into balls for rolls (I divide the dough into 16 rolls and they're just a bit bigger than golf balls). 

Place balls of dough in a cooking sprayed round baking dish or pie plate, or in an 8x8 or 9x9 pan; size depends on how many you're making. They can be close to each other, but not squished, or they'll rise and bake into each other.

Cover baking dish with a tea towel, and allow rolls to rise in a warm, draft-free environment for about 1 hour, until almost doubled in size. 

In the final minutes of rising, preheat oven to 350F. Bake for 15-18 minutes or until rounded and slightly browned.