Ingredients

The following ingredients have 15 Servings
  • 1/2 cup warm water, (110 - 115 degrees)
  • 1 1/2 Tbsp active dry yeast
  • 1 tsp granulated sugar
  • 1/3 cup (75g) unsalted butter, (softened, plus more for brushing tops)
  • 1/3 cup (96g) honey
  • 2 large eggs
  • 1 1/2 tsp salt
  • 3/4 cup (175ml) milk, (warmed to 110 - 115 degrees)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp (19g) vital wheat gluten
  • 4 cups (570g) white whole wheat flour*, (then more as needed)

Instruction

  • In the bowl of an electric stand mixer whisk together water yeast and sugar then let rest 5 minutes to proof.
  • Meanwhile, place eggs in a bowl, cover with warm water and let rest 5 minutes (this is just to bring them to room temperature so the rolls rise better.
  • Add butter, honey, eggs, salt and milk to the yeast mixture and blend. Then add in lemon juice, vital wheat gluten and 2 cups of the wheat flour and blend. 
  • Switch to a dough hook, then add remaining 2 cups wheat flour and knead mixture on low (2nd speed) for 4 minutes, while adding in a little more flour as needed (dough should stick to bottom of bowl but not sides near the end of mixing, also it should not stick to your fingertip). 
  • Cover bowl and let rest 1 hour. 
  • Punch dough dough and divide into 15 equal portions (I like to use my scale to make them even, you can also roll into a rectangle then cut into 15 equal portions). 
  • Butter a 13 by 9-inch baking dish and place rolls in baking dish. Cover with plastic wrap (while leaving room for the rolls to expand under the plastic wrap). 
  • Let rest until doubled in volume, about 1 hour. Preheat oven to 375 degrees during last 20 minutes of rolls rising.
  • Bake rolls in preheated oven until golden brown on top and cooked through, about 12 - 15 minutes (they should register 190 degrees in center). 
  • Brush tops with butter (about 1 Tbsp, I just run the stick of butter over the tops). Serve warm or let cool on a wire rack then store in an airtight container.
  • *If you don't want the full flavor of the whole wheat rolls you can substitute 2 cups all-purpose flour in place of 2 cups of the wheat flour. If doing so omit vital wheat gluten.*Also if you can't find white whole wheat flour regular whole wheat flour may be substituted they just may not be quite as fluffy.
  • Recipe source: Cooking Classy