White Whole Wheat Flour Bread Machine Recipe for Dinner Rolls
White whole wheat flour makes these rolls from your bread machine light and fluffy with a milder wheat taste than regular whole wheat flour. I guarantee they will be the star of the party when you pull them out of your oven.
Place all ingredients into the bread machine pan in the order given: 1 cup whole milk , 3 tablespoons granulated sugar, 1 teaspoon table or sea salt, 1 large egg, 1/4 cup unsalted butter, chopped, 3 cups white whole wheat flour, and 1¾ teaspoons instant yeast
Select the DOUGH cycle. After the first minute, open the lid and peek at the dough to ensure the kneading paddle(s) is engaged and the dough clumps.
After 15 minutes of kneading, raise the lid and make sure the dough is the correct consistency. This is best described as dough that sticks to the side of the pan, then pulls away. If the dough is too dry and bouncy, add milk or water a little bit at a time. If the dough is too wet, add flour. Go slowly when adding either one to allow the dough to absorb what you've added before adding more.
When the dough has completed the DOUGH cycle and risen to double its original size, remove dough to a floured work surface.
Divide the dough into 16 equal pieces. See video for instructions for rolling into balls. Arrange into two 8 or 9-inch pans. Cover loosely and set in a warm place until rolls almost double in size.
Preheat oven to 350˚F (180˚C).
Bake in a preheated oven for 10-12 minutes until golden brown. The internal temperature should reach 190˚F (88˚C).
Loosen rolls from the pan and turn them out onto a cooling rack or towel. Leaving the rolls in the pan until cool will result in soggy bottoms.
Notes
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.