Spotlight Recipe: Soft Whole Wheat Rolls
Sink into these soft and tender homemade rolls. Made with whole-grain flour and nutty wheat germ, it will be tough to go back to pre-packaged breads. Make a large batch and store in the freezer for up to one month.
This recipe says it makes 24 buns and you cook the whole 24 in one 9 by 13 pan? They must be incredibly small.
Why would you use highly processed cake flour in a supposedly healthy wheat recipe?
Because you still have to have the white flour to get a proper rise
U mean bread won’t rise without white processed flour??? Surely there is some way to get wholewheat flour to rise and make proper rolls, bread, etd.
Absolutely, you can get a great rise with 100% whole wheat–I do it weekly when I make bread for our family. The secret is to knead it until you can stretch a piece of the dough without it breaking–flatten it out and stretch a thin square of it. This usually requires 8-10 minutes in our Bosch. Good luck and happy eating! Remember there is absolutely no nutrition in white flour
I bake my bread with 100% whole wheat flour and 100% whole rye flour. I add multi-grain flakes and crushed wheat. As liquid I use buttermilk and sourdough.
Would you mind sharing your recipe for whole wheat bread? Thanks!
I also make my whole wheat rolls/bread with only whole wheat flour. The secret is to knead the dough by hand for at least 10 minutes until it is smooth and silky. My question is how to ensure the rolls are soft-crusted. Lately my rolls are great but sometimes the crust is too hard