Light Whole Wheat Dinner Rolls Recipe
These rolls turn out pillow soft and delicious. Also, they keep for several days in a plastic bag.
Ingredients
- 1/2 stick melted butter
- 2/3 C buttermilk
- 2 1/4 tsp. instant yeast
- 2 T sugar or 1 1/2 T honey
- 1 tsp. salt
- 2 T leftover mashed potatoes or potato flakes
- 1 1/2 C flour
- 1/2 C whole wheat flour
- 1 beaten egg white with 1 T water
- optional: rolled oats or other grain topping, or sesame seeds
Directions
- Melt butter and add buttermilk.
- Stir in yeast, sugar, potato flakes, and salt.
- Add flours and knead by hand 7-8 minutes or standing mixer for 5.
- This dough should feel tacky and elastic.
- Cover and let stand until doubled.
- Shape as desired, place on parchment sheet dusted with a bit of flour or cornmeal, cover, let rise for half the time of the first rise.
- Heat oven to 400 degrees last 10 minutes of second rise.
- Note: These work best as free-standing rolls due to high moisture content. If you put them close together in a pan for the second rise, they may not bake well in the center.
- Brush egg white mix on top of rolls and sprinkle on topping.
- Bake until golden brown, about 12-15 minutes.
- Makes 9-10 medium rolls.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 355 | |
| Calories from Fat 111 | 31% |
| Total Fat 12.66g | 16% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 708mg | 30% |
| Potassium 226mg | 6% |
| Total Carbs 51.78g | 14% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.26g | 3% |
| Protein 9.25g | 15% |
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