Roozle’s Favorite Dinner Rolls
I almost called these Last Minute Dinner Rolls because we made them this morning. Last minute. But they made us late, so we’ll go with Roozle’s Favorite Dinner Rolls.
These are her favorite because they’re super fun to make and totally delicious to eat.
Whole Wheat Dinner Rolls
adapted from Homemade Dinner Rolls by Tanya Holland from Food Network.
1.5tsp instant yeast*
5c white whole wheat flour (plus more)
1c warm water
1 egg, beaten
1c warm milk
1 stick melted unsalted butter
Makes 24 rolls
Mix yeast, flour, sugar, and salt with a wooden spoon in the mixer bowl. Add dough hook attachment, turn on and start adding wet ingredients in any order. Dough will be very wet, but let it mix up really well before adding more flour. I usually end up adding about a cup more. You just want it to be awesome and not sticky. Once it reaches the right consistency, let the mixer kneed the dough for 5 minutes or so while you drink coffee.
Once mixed and happy, put the dough in a warm place for about an hour to double in size. I use my oven at 85 degrees set on the Bread Proofing setting.
Punch down the dough and cut the dough into strips. Then make snakes and cut little pieces to shape into balls. Roozle loves this part. Put three balls of dough into each muffin spot in a muffin pan.
Stick the pans back into the warm spot to rise for about 30 minutes.
Bake at 400 degrees convect or 425 in a regular oven for about 10-15 minutes.
You can halve the dough after the first rise and put in the fridge for a few days if you only want 12 rolls at a time.
*if you don’t have instant yeast, you can use one packet of active dry yeast, but you need to activate it in the warm water and not add it with the dry ingredients. I find that I get a much faster and bigger rise from instant yeast so I prefer it at this point.