These Whole Wheat Rolls are sturdy but soft and tasty, making them suitable for buns or mini-sliders. Mix the dough in a bread machine, shape by hand, and bake in the oven. Remarkably light and airy texture.
Add 3/4 cup warm water, 1 large egg, 1¼ teaspoon table or sea salt, 3 tablespoons honey, 3 tablespoons oil, 1 1/2 cup bread flour, 1 1/2 cup whole wheat flour, 1 tablespoon vital wheat gluten, and 2 1/4 teaspoons instant or bread machine yeast, to bread machine in order listed.
Set for the DOUGH cycle and press start.
After 5-7 minutes, lift the lid and check on the dough. If the dough is too wet (sticking to all sides) add flour 1 spoonful at a time until the dough begins to hold its shape. If too dry, (bouncing against the sides) add water 1 spoonful at a time until dough sticks to one side at a time. (See this picture tutorial if you are new to using a bread machine.)
When the DOUGH cycle is complete, check the dough. It should be doubled in size. If so, remove it from the pan. Otherwise, leave the dough in the pan until it rises until double the original size.
Remove the dough onto a floured surface. Divide the dough in half, then each half in half. Continue until you have 16 total balls for dinner rolls or slider buns. Only make 8 portions if you want larger buns.
Shape into balls. Fill 2 8-inch or 9-inch pans (round or square) with balls,
Cover the rolls with a clean tea towel (not terrycloth) and place in a warm place to rise until double. This may take 30 minutes to an hour depending on the ambient temperature.
Bake at 350˚F or 180˚C until golden brown--about 10-12 minutes.
Optional: Brush rolls with butter after removing from the oven.
Notes
Notes:Using a Stand Mixer:
In a heavy-duty stand mixer, add the ingredients to the bowl in the specified order.
Begin mixing on low speed until all the ingredients are moistened.
Switch to a dough hook attachment and increase the speed to 2 or 3.
Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
Cover the dough and let it rise in a warm place.
Once risen, gently deflate the dough and shape it as directed in the recipe.
Making by Hand:
Combine all the ingredients in a large bowl until they form a shaggy ball.
Turn the dough out onto a floured surface.
Knead the dough with your hands until it becomes smooth and elastic, which may take around 10-20 minutes, depending on your experience.
Place the dough ball in a greased bowl.
Cover the bowl and allow the dough to double in size.
After rising, gently deflate the dough and shape it according to the recipe's instructions.
Please Note: You can use active dry yeast as a substitute. Dissolving it first is optional. Active dry yeast may have a slower initial rise but will catch up eventually.