Whole Wheat Dinner Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">100g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">6g salt</li><li class="ingredients-single-item">45g honey (or maple syrup)</li><li class="ingredients-single-item">35g unsalted butter, softened, plus extra for brushing</li><li class="ingredients-single-item">240ml warm milk (around 38°C)</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">30ml olive oil (or vegetable oil)</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm (9-inch) round cake pan or baking dish</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or stand mixer, combine the whole wheat flour, bread flour, instant yeast, and salt. Whisk together to distribute the yeast and salt evenly. The flours work together beautifully here - whole wheat provides nutrition and flavor, while the bread flour adds extra gluten for structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Warm your milk to about 38°C (100°F) - it should feel warm to the touch but not hot. The right temperature activates the yeast without killing it. Add the honey to the warm milk and stir until dissolved.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the milk-honey mixture, egg, softened butter, and oil to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 7-8 minutes until the dough becomes smooth and elastic. The dough will be slightly tacky but should clear the sides of the bowl. If it's too sticky, add 1 tablespoon of flour at a time; if too dry, add a teaspoon of water.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot (around 24-27°C) for 60-90 minutes, or until doubled in size. The slow rise develops flavor and improves the texture of whole wheat dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly grease your baking pan. Once the dough has doubled, gently punch it down to release air bubbles. Divide the dough into 12 equal portions (about 65g each for consistency). To shape each roll, pull the edges toward the center and pinch to seal, then place seam-side down on your work surface and gently roll between your palms to create a smooth ball.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the rolls in your prepared pan, leaving a little space between each for expansion. Cover loosely and let rise again for 30-45 minutes until puffy and nearly doubled. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, lightly brush the tops with melted butter for a golden crust. Optionally, sprinkle with a light dusting of whole wheat flour for a rustic look. Bake for 17-20 minutes until golden brown and the internal temperature reaches 88-93°C (190-200°F). The rolls should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and brush the hot tops with a little more melted butter for shine and softness. Allow to cool in the pan for 5 minutes, then transfer to a wire rack. These rolls are best served warm, but can be stored in an airtight container for up to 3 days or frozen for up to 1 month. To reheat, wrap in foil and warm in a 150°C (300°F) oven for 5-7 minutes until heated through.</li></ol>