Whole grain bread rolls
I love making bread. It isn’t too often that I get to make it, however, these whole grain bread rolls where to die for.
It has been quite a few days since my last post. Between thanksgiving, updating the recipe index list, studying and thinking of all of the Christmas gifts I have to get this year….well, time has been running out!!
I have been wanting to cook and bake more than usual but it seems that I can’t never get this wish. Oh well….I guess I will have to take it one step at a time, after all I think I have been doing quite a lot so far :-)
I hope everyone has had a wonderful thanksgiving, I sure did with the family!
These are actually the bread rolls I made for thanksgiving. It kind of became a last minute thing.
The only thing I found with these whole grain bread rolls is that I thought they were a bit dense for my taste. I don’t know if it was the fact that they didn’t have enough liquid, but I am gathering that it was because I added some extra flour that I shouldn’t have had.
I have deducted this amount of flour from the original recipe so that you don’t encounter the same problem.
I think I will be making these again and hopefully they will get better for me in consistency. Just remember that the dough needs to be wet and sort of sticky, mine wasn’t….. hence my dense bread……..edible anyhow.
Well I hope you make these rolls and if you do let me know how they worked out for you. They are really not that difficult to make, you just need some time for the rising stages, that’s all really :-)
Left pictures depicts the dough before proofing. Right picture is the dough after proofing for about 1 1/2 hours.
After proofing the dough I formed the rolls and proof them once again for another 30 minutes.
Here I slightly glazed the rolls with the egg yolk and sprinkle them with a bit of coarse salt and some oatmeal before baking.
…..and the end result :-)
Whole grain bread rolls
Yield: 8 rolls
Total Time: 3 hours
- 1/4 cup oat bran
- 1/4 cup flax seeds
- 1/2 cup hot water
- 1/2 cup warm milk
- 3 teaspoons instant yeast
- 3 tablespoons honey
- 1 large egg
- 2 tsp gluten
- 1/3 cup old-fashioned oats
- 2 1/4 cups whole wheat pastry flour
- 1 tablespoon celtic salt
- Oil, for greasing the bowl
FOR THE TOPPING
- 1 large egg yolk
- 1 tablespoon water
- 2 tbsp. oats
- Coarse salt, for sprinkling
Combine the oat bran and flax seeds in a small bowl. Pour the hot water into the bowl and mix to moisten. Let sit until the water is absorbed, about 5 minutes.
Add the milk, yeast, and honey to the small bowl and combine. Add in the egg, oats, wheat flour, and salt to the same small bowl and combine with the other ingredients. Slowly add enough all-purpose flour to make a soft, slightly sticky and wet dough. Continue to knead.
Form the dough into a ball. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 to 2 hours. ( I did in the oven that was still a bit warm from baking previously).
Lightly coat a round baking dish with oil, I used an 8 inch pampered chef round baking pan but a 9 inch round baking pan should be fine. On a lightly floured surface, turn the dough out and divide into 8 equal pieces.
Form each portion into a ball and place the dough balls in the baking dish, spaced slightly apart so they have room to grow. Cover and let rise until puffy and nearly doubled in bulk, about 30 minutes.
Preheat the oven to 375˚ F. In a small bowl whisk together the egg yolk and water. Brush lightly over the proofed rolls. Sprinkle the unbaked rolls with oats and coarse salt. Bake until the tops are golden, about 30-35 minutes. Let cool 10-15 minutes before removing from the pan.
Adapted from here
Nutrition facts calculated based on the recipe giving 8 rolls.
It’s amazing you had time to take pictures on Thanksgiving. I was so stressed the days before and after that I couldn’t imagine even picking up the camera. I’m happy the rolls worked! But the denseness is my problem too. A fluffy 100% whole grain recipe just doesn’t exist. At least not any of the dozen recipes I’ve tried. :(
that makes me feel better but never the less I will try to get these even more spongy like :-)
I am not a very good bread baker! I can never get it right, however these look delicious!
You say 2 instant yeast…do you mean 2 packets?
the thing is the recipes doesnt give a calorie info on it…
wish it did that would be good for us that use a calorie count.
Some of them and some don’t. I need to update the ones that don’t have them but I just haven’t got much time :-(
Lovely bread rolls. They look gorgeous.
These rolls looks so hearty and delicious – would love to pair them with a big bowl of soup!
These look fantastic! Love the added whole grains. Good for you of course but also tasty. Not familiar with Celtic salt; will check that out.
These rolls turned out a bit dry, and need some type of fat source.
Also, there are ingredients listed which are not later addressed in the instructions, for instance, the oat bran and flax seed. The instruction is to mix them in a small bowl with water and let them sit. Then the instructions move on to mixing the remaining ingredients and the previous mixture is forgotten. The remainder of the ingredients are obviously not going to be mixed into the SMALL bowl into which the flax seed and oat bran were placed because they are too voluminous. I assume it is supposed to be obvious that the oat bran and flax seed mixture is to be added to the rest of the ingredients, but a good recipe should state that. The directions actually call for all purpose flour, but nowhere in the ingredients list is that listed. I note that “celtic” salt is called for, but is that really necessary?
Oh no, I will surely fix the instructions to make them more clear, however, I do mention the flaxseed and oat bran in the instructions. I have made these rolls a couple of times in the past and I have always gotten fine results, however, I don’t see why not you couldn’t add some sort of fat to them. I am sure the structure of the rolls would be a bit better. I just found not necessary for us at home to use any but you could certainly add either coconut oil or butter and they would still come out fine. Thanks for leaving a reply!
Would you add oil, and if so, jow much? If not oil, what? To kerp it lower fat, what do you think of apesauce? Would that work with the dough?
I am not sure about the apple sauce but certainly you can add some melted butter or coconut oil. I believe 1/4 cup would be enough.