One of my absolute favorite things to make are bread and rolls. The fact that you can add a little bit of salt and yeast to what I used as paste when I as a kid is totally captivating. I don’t think that there is a time when I don’t marvel at the magical powers of yeast.
I really don’t have much experience in making whole wheat bread. However, I came across a recipe for Simple Whole Wheat Bread on the Allrecipes site. The reviews were outstanding, but the recipe made three loaves of bread. I thought about it for a bit and ultimately decided that I would cut the recipe in thirds. I also used my little Zojirushi bread machine to do all the work. And instead of a loaf of bread I made rolls. Oh my were the they good!
Ingredients
I used the following ingredients to make the Honey Wheat Rolls: Water, honey, butter, salt, vital wheat gluten, dry powdered milk, bread flour, whole wheat flour and yeast.
Making the Honey Wheat Rolls
I added the ingredients to the pan of my bread machine in the order listed and started it on the dough cycle. When the dough cycle was finished, I divided the dough into 10 2.5-ounce portions. (Yes, I’m such a geek – I weigh the dough.) I then rolled each piece into a ball and flattened it so that the finished roll would be more spread out than tall. After several hours of rising in a 100° F oven, the rolls were ready to cook at 350° F for 20 minutes.
The rolls are absolutely amazing with just butter or used in a sandwich. Yum!
Chula’s Expert Tips
- I always use filtered water when making bread. The reason is that the chlorine in tap water can retard the growth of yeast. In addition, I always weigh the ingredients to ensure a consistent product!
- Because honey is so sticky, I find it so much easier to put the bread machine pan on a kitchen scale, zero the weight and add the honey that way.
- To create the perfect environment for rising, turn on conventional electric oven for 1 minute and 45 seconds. After 1 minute and 45 seconds, the temperature of the oven just starts to increase above 100°F. This is a trick that I learned from Julia Child.
- I like to give my rolls plenty of time to increase in volume as they rise. Therefore, I prefer the triple in volume rise to the normal double in volume rise.
Other Amazing Bread/Roll Recipes Using a Bread Machine
- Homemade Hamburger Buns: If you’re looking for the ultimate hamburger bun, look no further. These Homemade Hamburger Buns are not only quick and easy to make, but also light and fluffy. Topped with sesame seeds or plain, they’re beautiful to look at and perfect for any occasion.
- 10-Grain Whole Wheat Bread: 10-Grain Whole Wheat Bread has amazing texture and taste. It’s moist and full of goodness in every bite. 10-Grain Whole Wheat Bread is deliciously healthy, makes perfect toast and is a snap to make in a bread machine. It’s so good that it has earned the CJHK seal of approval!
- Waterford Blaa: When you hear Waterford, you’re likely to think of its famous crystal. However, Waterford is equally famous for its Blaa, which is a soft white bread roll with a floury exterior. It is the quintessential morning roll that locals fill with sausages, eggs, crispy bacon, or whatever else suits their fancy.
- New Orleans Po ‘Boy Rolls: New Orleans Po ‘Boy Rolls are known for their light crispy crust and fluffy interior. There are different stories as to the origin of the term Po ‘Boys, but a popular view is that it’s the Louisiana rendition of “poor boys.” Because of their fluffy interior, New Orleans Po ‘Boy Rolls are perfect for sopping up the various fillings that adorn them.
- Amish Potato Rolls: Amish Potato Rolls are the quintessential soft dinner roll. Because they stay fresh-tasting for several days, they’re the perfect make-ahead roll for your special holiday feast. Even better, they make the ultimate slider buns for leftover turkey or ham.
- Crusty French Bread: The awesome aroma of freshly baked bread by itself will inspire you make this Crusty French Bread time and time again. However, once you taste it, you’ll definitely be hooked. It only has five ingredients, and the bread machine does most of the work!
- Buttery Dinner Rolls: These soft and fluffy dinner rolls are full of buttery goodness. From start to finish, they take less than 3 hours to make, with the bread machine doing most of the work. In addition, the dough is a dream to work with. These dinner rolls are incredible on their own with a pat of butter.
- Homemade Slider Buns: Sliders are all the rage these days, and for good reason. They’re a mini sandwich and perfect for a party or pot luck. Although you can buy slider buns, the homemade variety is so much better, and is super easy to make!
- French Bread Rolls: Ever since I got my little bread machine, I’ve been experimenting and trying to perfect different breads. One success story is my french bread rolls! I make these incredible rolls at least once a week. The basis for the recipe that I use came from the King Arthur Flour site.
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Recipe
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Honey Wheat Rolls (Bread Machine)
Ingredients
- 1 cup plus 2 Tablespoons (9 ounces) filtered water (See Tip 1)
- ¼ cup (4 Tablespoons, 3 ounces) honey (See Tip 2)
- 1 Tablespoon unsalted butter, melted
- 1 teaspoon Kosher salt
- 2 Tablespoons vital wheat gluten
- 1 Tablespoon dry powdered milk
- 1 ⅔ cups (230 g, 8.1 ounces) unbleached bread flour
- 1 ¼ cups (140 g, 5 ounces) whole wheat flour
- 2 teaspoons bread machine yeast
Instructions
- Add the ingredients to the pan of the bread machine in the order listed. Program the machine for the dough cycle, and press start. When the dough cycle has finished, transfer the finished dough to a floured surface.
- Using either a pizza cutter or a dough scrapper, cut the dough into 2.5-ounce pieces. Form each piece into a ball and place on parchment lined baking sheet. Using floured fingertips, flatten each piece until it is about ½-inch thick. Allow to rise, covered with a baking sheet, in a warm place until tripled in size, about 3 hours. (See Tips 3 and 4)
- Preheat oven to 350°F. Bake covered for 10 minutes. Remove cover and bake an additional 10 minutes, or until golden brown. Remove from oven; transfer to wire rack to cool. Yield 10 honey wheat rolls.
Tips/Notes
- I always use filtered water when making bread. The reason is that the chlorine in tap water can retard the growth of yeast. In addition, I always weigh the ingredients to ensure a consistent product!
- Because honey is so sticky, I find it so much easier to put the bread machine pan on a kitchen scale, zero the weight and add the honey that way.
- To create the perfect environment for rising, turn on electric oven for 1 minute and 45 seconds. This is a trick that I learned from Julia Child.
- I like to give my rolls plenty of time to increase in volume as they rise. Therefore, I prefer the triple in volume rise to the normal double in volume rise.
