WHOLEGRAIN ROLL RECIPES

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WHOLE-GRAIN BREAD ROLLS RECIPE | EAT SMARTER USA



whole-grain bread rolls recipe | Eat Smarter USA image

The Whole-grain Bread Rolls recipe out of our category Grain! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 2 hours 35 minutes

Yield 8

Number Of Ingredients 8

250 grams Whole wheat flour
250 grams Whole Grain Rye Flour
250 grams Oats (soft)
1 teaspoon Caraway
0.5 cube fresh Yeast (21 grams)
1 teaspoon salt
150 grams Whole Wheat Sourdough Starter
Pastry flour (for work surface)

Steps:

  • Mix both flours with 200 grams (approximately 7 ounces) oatmeal and cumin seeds in a bowl. Create a well in the center and crumble yeast into well. Add 50 ml (approximately 1/4 cup) water and stir. Cover bowl and let rest for 30 minutes. Add salt, sourdough starter and 300 ml (approximately 1 1/4 cup) lukewarm water. Knead until dough no longer sticks to bowl, adding flour or water as needed. Cover and let rest for another 30 minutes.
  • Knead dough again and shape into 8 equal and large pieces. Shape into oblong rolls and place on a baking sheet lined with baking paper. Cut each 1-2 times across and let rise again for about 15 minutes, covered with a towel.
  • Preheat oven to 200°C (approximately 400F°). Place an ovenproof dish of water in oven.
  • Brush rolls with water and sprinkle with the remaining oatmeal. Bake for 25-30 minutes or until golden brown. Remove from oven and let cool on a wire rack. Serve.

Nutrition Facts : Calories 1175.26 kcal, FatContent 12.95 g, SaturatedFatContent 0.42 g, ProteinContent 46.56 g, CarbohydrateContent 226.46 g, SugarContent 0 g, CholesterolContent 0 mg

HERBED WHOLE-GRAIN YEAST ROLLS RECIPE | COOKING LIGHT



Herbed Whole-Grain Yeast Rolls Recipe | Cooking Light image

Golden whole-grain yeast rolls get a fresh, fragrant hit from a whole host of seasonal herbs, including fresh sage, rosemary, and chives. Make ahead and freeze up to 1 month, saving the butter and herb coat for after reheating. The yeast should begin to foam after 5 minutes in the warm milk; if it doesn’t, it may be a sign that your yeast is no longer active and should be replaced. Use leftover rolls for tomorrow’s breakfast, or make turkey sliders with split toasted rolls, cranberry sauce, and sliced turkey.  

Provided by Robin Bashinsky

Total Time 180 minutes

Yield Serves 24 (serving size: 1 roll)

Number Of Ingredients 12

1 pkg. dry yeast (about 2 1/4 tsp.)
1 1/2 cups warm whole milk (110°F)
6 tablespoons unsalted butter, melted and divided
1 tablespoon sugar
18 ounces white whole-wheat flour (about 4 1/2 cups)
3 tablespoons chopped fresh flat-leaf parsley, divided
3 tablespoons thinly sliced fresh chives, divided
1 tablespoon kosher salt, divided
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
Cooking spray

Steps:

  • Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add 1/4 cup butter and sugar; beat at low speed 1 minute or until combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons parsley, 2 tablespoons chives, 2 teaspoons salt, thyme, sage, and rosemary in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl as needed. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at low speed 2 minutes or until dough forms a ball. Increase speed to medium-low; beat 7 minutes or until dough is smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in size. Turn dough out onto a lightly floured surface; divide into 24 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball. Place rolls about 1 inch apart on a rimmed baking sheet coated with cooking spray. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 350°F. Bake rolls at 350°F for 20 to 25 minutes or until browned. Combine remaining 2 tablespoons melted butter with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Brush butter mixture over hot rolls; sprinkle with remaining 1 teaspoon salt. Cool at room temperature.

Nutrition Facts : Calories 109, CarbohydrateContent 14 g, FatContent 4 g, FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 2 g, SodiumContent 247 mg, SugarContent 1 g, UnsaturatedFatContent 1 g

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HERBED WHOLE-GRAIN YEAST ROLLS RECIPE | COOKING LIGHT
Golden whole-grain yeast rolls get a fresh, fragrant hit from a whole host of seasonal herbs, including fresh sage, rosemary, and chives. Make ahead and freeze up to 1 month, saving the butter and herb coat for after reheating. The yeast should begin to foam after 5 minutes in the warm milk; if it doesn’t, it may be a sign that your yeast is no longer active and should be replaced. Use leftover rolls for tomorrow’s breakfast, or make turkey sliders with split toasted rolls, cranberry sauce, and sliced turkey.  
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