Soft Whole Wheat Dinner Rolls
Source: Cate’s World Kitchen adapted from King Arthur Flour
3/4 cup warm water (around 110 F)
1 packet (2 1/4 tsp) active dry yeast
1 tbsp sugar
3 cups white whole wheat flour (if you can’t find this try using 2 cups whole wheat flour & 1 cup AP flour)
1/4 cup vital wheat gluten
1 1/2 tsp salt
1/2 cup milk, warmed up a little
2 tbsp softened butter
1 tbsp. honey (optional)
Add warm water, sugar & yeast in a small bowl. Stir to combine & let stand for 5 minutes, until frothy.
In the bowl of a stand mixer, add in flour, salt & gluten. Stir together. Add all remaining ingredients, including the yeast mixture. Using the dough hook attachment, knead dough on low to medium speed for approximately 10 minutes, until dough is pliable but won’t tear.
Lightly oil or spray large bowl with cooking spray. Shape dough into a ball and place in oiled bowl. Cover with plastic wrap and let rise until doubled in size, approximately 1 hour.
Meanwhile, grease two 9 inch round cake pans. Fold dough over a few times & divide into 16 to 18 equal pieces & gently roll into balls. Arrange evenly in the pans & cover with plastic wrap & let rise for 1 hour.
Preheat oven to 350 degrees. Bake rolls for 25 minutes until golden brown.