Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, wholemeal rolls. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Wholemeal Rolls is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Wholemeal Rolls is something which I’ve loved my whole life.
In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. These whole wheat rolls are fluffy, stay soft for days, and make excellent sandwiches! A must-have for Thanksgiving, Christmas and Easter.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook wholemeal rolls using 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Wholemeal Rolls:
- Get 500 g gluten free wholemeal bread flour
- Get 40 g dairy free spread
- Make ready 2 x 7g sachets of dried yeast
- Make ready 1 teaspoon salt
- Prepare 300 ml warm water (I heated tap water for 40 seconds in the microwave)
The molasses and honey give the rolls a delicious, but not overly sweet taste. I usually cut this recipe in half but use the same amount of yeast. These rolls are always served for our Thanksgiving meal. Leftover (day old) rolls make perfect croutons or breadcrumbs.
Steps to make Wholemeal Rolls:
- Place all the ingredients in a bowl and mix until it forms a dough - You can either knead the dough by hand (or use an electric mixer) for 5 minutes - Place the dough back in the mixing bowl and cover with clingfilm - Leave to rise until doubled in size, about 45-60 minutes
- Knead the dough again for 1 minute - Divide the dough into 8 balls and place in a 25cm circular baking pan with one roll in the middle and the other seven in a circle around it - Leave to rise again until the dough has doubled, about 40 minutes
- Preheat the oven to 220 oC - Bake for 25-30 minutes - Remove from the pan and allow to cool before serving
But because they call for white whole wheat flour, they don't end up heavy, dense, or overly wheat-y. These are the BEST whole wheat rolls I have ever had the pleasure of making! I did add two teaspoons of gluten because, whole wheat! This made a super rise (nearly popped the top off the bread machine!j, and very soft moist crumb. I formed the dough Parkerhouse roll style, so they were pull-apart, perfect for T-day dinner.
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