100% Whole Wheat Dinner Rolls
Ingredients
For the Sponge:
- 1 cup fresh-milled whole hard white wheat flour finely ground (120 g)
- ⅔ cup warm water about 110°F / 45°C (150 g)
- 2 ¼ tsp active dry yeast
- 1 tbsp honey (14 g)
For the Final Dough:
- 2 cups fresh-milled whole hard white wheat flour finely ground (240 g)
- ½ cup warm milk between 90-110°F / 32-45°C (100 g)
- 1 tbsp honey (14 g)
- 1 ½ tbsp apple cider vinegar (20 g)
- 2 ½ tbsp melted butter (35 g)
- 1 tsp salt
- 1 large egg
- 2 tbsp melted butter for brushing
Instructions
- Make the Sponge: In a medium bowl, combine 1 cup fresh-milled whole hard white wheat flour (120 g), ⅔ cup warm water (150 g), 2 ¼ tsp active dry yeast, and 1 tbsp honey (14 g). Stir until smooth. Cover and let ferment in a warm place for 1-2 hours, until bubbly and doubled in volume.
- Mix the Final Dough: In a large bowl, whisk 2 cups fresh-milled whole hard white wheat flour (240 g) and 1 tsp salt. In a separate bowl, mix ½ cup warm water (100 g), 1 tbsp honey (14 g), 1 ½ tbsp apple cider vinegar (20 g), 2 ½ tbsp melted butter (35 g), and 1 large egg . Add the sponge and wet ingredients to the dry ingredients, stirring until a shaggy dough forms.
- Knead the Dough: Turn dough onto a lightly floured surface (use whole wheat flour or bread flour) and knead for 8-10 minutes until smooth and slightly sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
- First Rise: Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 ½-2 hours, until doubled.
- Shape the Rolls: Punch down dough and divide into 12 equal pieces. Roll each piece into a smooth ball and place in a greased 9x13-inch baking dish or on a parchment-lined baking sheet.
- Second Rise: Cover and let rolls rise for 45-60 minutes, until puffed and nearly doubled.
- Bake: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes, until golden brown and internal temperature reaches 88°C (190°F).
- Finish: Brush warm rolls with 1-2 tbsp melted butter for a soft crust. Cool slightly before serving.
Video
Notes
Grind Consistency: Use finely ground fresh-milled hard white winter wheat flour for the smoothest texture. If milling at home, set your mill to the finest setting.
Purpose of ACV: The sponge and apple cider vinegar help reduce the grainy texture common in whole wheat rolls.
Storage: Store in an airtight container for up to 3 days or freeze for up to a month. Reheat gently to restore softness.
Nutrition
Serving: 1roll
Servings: 12 rolls
Calories:
