Quick Whole Wheat Rolls (like in an hour!)

By Foodiewife

I recently posted how to make one-hour rolls, using unbleached white flour. I decided to tinker with the recipe, by adding whole wheat flour. Of course, a Kitchen Aid Stand Mixer, with a dough hook is what makes this possible. But, you can use elbow grease, but allow for a little extra time and some sweat equity. These were ready in an hour, turned out fluffy and tender, and now I can have homemade dinner rolls in no time at all. You can view an all-white bread version at http://foodiewife-kitchen.blogspot.com/2012/04/60-minute-dinner-rolls.html

Ingredients

• 1/2 cup low-fat milk (I used 1%)
• 1/8 cup sugar
• 1 teaspoon salt
• 1-1/2 tablespoons butter
• 1-1/2 packages (or 3-1/2tsps.) of dry active yeast
• 3/4 cups warm water (105F – 115F)
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 Tablespoons vital wheat gluten (optional, but helpful... Bob's Red Mill or King Arthur Flour sells it)
• 2 tablespoons butter, melted (optional for brushing onto baked rolls)

Preparation

Step 1

I like to use my oven as an "incubator", which hastens the proofing of the dough. I simply turn my oven to WARM for a few minutes, then shut it off.

In the mixing bowl, dissolve the yeast in warm water and the sugar until it foams (5-10 minutes).

Mix the two flours together, and whisk with the vital wheat gluten. NOTE: Don't sweat it if you don't have vital wheat gluten. I use it to help my whole wheat bread dough rise better. But, it's not the end of the world if you don't use it. Whisk everything together and set aside.

In the meantime, melt the butter in the microwave, then the milk. Combine and allow to cool to about 110F. (You could use a saucepan, but the microwave is much easier for me-- I use 25 second increments.)

Dump the milk and yeast mixture into the mixing bowl. Add about 2-1/2 cups of the flour mixture and mix with the dough hook. (Or, beat by hand). Mix for about a minute.

With the mixer still going, add the remaining flour, a bit at a time and mix for another couple of minutes, or until the dough starts to clean the sides of the bowl. (I used 3 cups of flour, total). Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a lightly oiled bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, (or plastic wrap) and let it rise in a warm place, free from draft (or in the incubated oven), for about 20 minutes.

Turn the dough onto a lightly floured surface, and gently shape into a square. Divide into 9 or 12 pieces. I shape each roll by pulling them into a more circular shape then grab corners to the center and twist. Place the ball on a lightly floured surface, twist side down and gently grab and roll into a round ball. You can also make 27 or 24 small balls and make "clover leaf rolls". You then place3 mini dough balls into a greased muffin cup. Cover the rolls with the dish towel, and let the dough rise for about 15-20 minutes.

Meanwhile, preheat the oven for 400ºF. Bake for about 18-20 minutes or until the rolls are golden brown. Remove from pans immediately, and brush with 2 Tablespoons melted butter, immediately. Cool on a wire rack, and you can eat these within just a few minutes.

The texture of these rolls are fluffy and this is now my "go to" recipe for bread rolls.