Whole Wheat Rolls

The other day I made a bunch of rolls to put in the freezer.  Then it occurred to me that I have never posted how I do that!

Jason is a meat and potatoes guy that wants bread with every meal.  He knows the benefits of eating bread made with freshly ground wheat and he asked if we could incorporate that into our diet more often.  (I have been seriously slacking on the making bread side of life lately!)

So I decided to make up a bunch of rolls for the freezer.  I use the same recipe for my whole wheat bread and my rolls, but I do some things just a little differently so I am going to post the recipe and  my directions for you now!

Whole Wheat Rolls

2 1/2 C warm water, 110-115 degrees                          
1/2 C honey                                                                            
1 1/2 TB SAF instant yeast                                                
10-12 C whole wheat flour, divided                                    
2 1/4 tsp sea salt                                                                   
2 large eggs, beaten                                                                         
1 TB Apple Cider Vinegar                                                 
1/2 C butter, softened                                      

Combine water, honey, and yeast in a 4-5 quart mixer bowl with dough hook. Stir mixture to dissolve some of the yeast.  You want to get the yeast wet.  Sponge the yeast (let sit until foamy: 5-10 minutes).

Homemade Whole Wheat Bread Tutorial
Proofed yeast mixture. You should be able to smell a strong yeast smell.

If after 10 minutes, the mixture has not increased in volume, your yeast is no longer good. It may have been old yeast or the water may have been too hot and killed the yeast. DO NOT proceed with the recipe if the yeast mixture has not increased in volume.

Grind enough hard white wheat berries to make 3 cups of flour.

Add 3 cups of flour, salt, eggs, and vinegar to the mixer. Mix on low until combined.

Grind enough hard white wheat berries to make 7 cups of flour.

While mixing, add 6 cups of flour until almost fully incorporated. Add the remaining flour if necessary to make the sides of the bowl clean.

Cut butter into tablespoon pieces and add to mixer while it’s running. Mix for 7-8 minutes (Bosch speed 2).

Homemade Whole Wheat Bread Tutorial

Divide dough into 4 balls.

Whole Wheat Rolls
One of the four big balls of dough

Divide each of those big balls into 12 little balls.  Roll them into a basic round shape.  I like to pull and pinch the dough down and tuck it under the bottom of the roll.  Place the balls on a cookie sheet or baking stone, 6 rows of 4 each (the sides can be touching). 

Whole Wheat Rolls

Sometimes I will divide each of those small balls in two and place them in a muffin pan to create little pull apart rolls.

Whole Wheat Rolls
Pull apart rolls

Allow the rolls to rise 45 minutes- 1 1/2 hours or until they have almost doubled in size.  (Let it rise in the warm oven with the oven light on.)  The rise time will depend on the temperature in the home and the temperature and moisture levels outside.

Bake now or par-bake and freeze for later.

To Bake Now

Bake at 350 degrees for 15 minutes.  If desired, brush melted butter on top of the hot rolls for a soft, buttery crust.

Whole Wheat Rolls

To Freeze for Later

Bake the rolls that have risen for 9-10 minutes at 350 degrees.  All them to cool completely.  Place them in freezer bags and freeze.  To cook the frozen rolls, preheat the oven to 350 degrees.  Place frozen rolls on a cookie sheet or baking stone and bake for 14-16 minutes.  

I know that the total baking time between the par-bake and the baked from frozen is greater than the total bake time for just baking them right away.  Just go with it.  I promise, it will work!

I doubled this recipe in my Bosch and make a huge batch for the freezer.  If you are using a KitchenAid mixer, you will need to adjust this recipe down by 2/3.  

Have you made rolls for the freezer before?  What do you like to do to make meal time easier?

Whole Wheat Rolls
Whole Wheat Rolls made ahead of time and put in the freezer makes for a great way to add delicious nutrition to a meal on a busy day! Tried and true recipe!
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Ingredients
  1. 2 1/2 C warm water, 110-115 degrees
  2. 1/2 C honey
  3. 1 1/2 TB SAF instant yeast
  4. 10-12 C whole wheat flour, divided
  5. 2 1/4 tsp sea salt
  6. 2 large eggs, beaten
  7. 1 TB Apple Cider Vinegar
  8. 1/2 C butter, softened
Instructions
  1. Combine water, honey, and yeast in a 4-5 quart mixer bowl with dough hook. Stir mixture to dissolve some of the yeast. You want to get the yeast wet. Sponge the yeast (let sit until foamy: 5-10 minutes).
  2. If after 10 minutes, the mixture has not increased in volume, your yeast is no longer good. It may have been old yeast or the water may have been too hot and killed the yeast. DO NOT proceed with the recipe if the yeast mixture has not increased in volume.
  3. Grind enough hard white wheat berries to make 3 cups of flour.
  4. Add 3 cups of flour, salt, eggs, and vinegar to the mixer. Mix on low until combined.
  5. Grind enough hard white wheat berries to make 7 cups of flour.
  6. While mixing, add 6 cups of flour until almost fully incorporated. Add the remaining flour if necessary to make the sides of the bowl clean.
  7. Cut butter into tablespoon pieces and add to mixer while it’s running. Mix for 7-8 minutes (Bosch speed 2).
  8. Divide dough into 4 balls.
  9. Divide each of those big balls into 12 little balls. Roll them into a basic round shape. I like to pull and pinch the dough down and tuck it under the bottom of the roll. Place the balls on a cookie sheet or baking stone, 6 rows of 4 each (the sides can be touching).
  10. Sometimes I will divide each of those small balls in two and place them in a muffin pan to create little pull apart rolls.
  11. Allow the rolls to rise 45 minutes- 1 1/2 hours or until they have almost doubled in size. (Let it rise in the warm oven with the oven light on.) The rise time will depend on the temperature in the home and the temperature and moisture levels outside.
  12. Bake now or par-bake and freeze for later.
To Bake Now
  1. Bake at 350 degrees for 15 minutes. If desired, brush melted butter on top of the hot rolls for a soft, buttery crust.
To Freeze for Later
  1. Bake the rolls that have risen for 9-10 minutes at 350 degrees. All them to cool completely. Place them in freezer bags and freeze. To cook the frozen rolls, preheat the oven to 350 degrees. Place frozen rolls on a cookie sheet or baking stone and bake for 14-16 minutes.
  2. I know that the total baking time between the par-bake and the baked from frozen is greater than the total bake time for just baking them right away. Just go with it. I promise, it will work!
Mixer Adjustments
  1. I doubled this recipe in my Bosch and make a huge batch for the freezer.
  2. If you are using a KitchenAid mixer, you will need to adjust this recipe down by 2/3.
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