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November 17, 2008

White Whole Wheat Yeast Rolls

White Whole Wheat Yeast Rolls

I love white whole wheat flour! You can use it pretty much cup for cup in place of white flour* and the results are fabulous! It's extremely easy to take something not so good for you and make it better with whole grain flour. Want a yeast roll that is a little better for you and ridiculously easy to make? Then look no further!

*I have yet to play around with white whole wheat flour in dessert type dishes, but I plan to in the near future. For bread though it works great!

White Whole Wheat Yeast Rolls: The Inside

What You'll Need:
2 cups of white whole wheat flour
1 teaspoon of sea salt
2/3-1 cup of warm water
1 tablespoon of yeast
1/4 cup of honey

In a large bowl stir together flour and salt until well mixed and set aside.

In a glass measuring cup mix 2/3rds cup of warm water with yeast and honey and let sit for 3-5 minutes until foamy. Add the flour mixture and stir until dough forms. (Note: If you need more water add it slowly until dough comes together.) Knead for about a minute in the bowl until dough is slightly elastic (Note: No need to turn it out onto the counter) and then form dough into golf ball sized circles and place on a baking sheet that has been lined with parchment paper or a silicone baking sheet:

White Whole Wheat Yeast Rolls: Ready to Rise

Let the rolls rise in a warm place. (I usually do this in my oven with the light on) for about an hour or until rolls have risen:

White Whole Wheat Yeast Rolls: Risen

(Note: Whole grain flour isn't going to rise quite as much as white flour, but you should still see a change in size.)

Preheat oven to 400 F.

Bake rolls for 12-18 minutes in preheated oven until golden brown. Serve immediately or store in an airtight container after cooled to room temperature.

Notes: This would be perfect on your Thanksgiving table!

Posted by Dianne at November 17, 2008 8:03 AM

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Comments

Those look fabulous! I'm bookmarking this post right now. I've made bread and rolls with part white whole wheat flour, but haven't tried them with all wheat. So far, I find that for sweet/dessert things, I can substitute white whole wheat for about half the all-purpose flour without it being noticeable. I tried cookies with all white whole wheat, and didn't really like the texture, though the flavor was fine. It works especially well with anything chocolate--I made muffins yesterday (recipe is on my blog) that were great with part WWW flour.

Posted by: Di at November 17, 2008 10:29 AM

I'll have to go look at those muffins...Sounds great!

Posted by: Dianne at November 17, 2008 12:26 PM

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