Best Light Wheat Rolls Recipes

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

LIGHT WHEAT BREAD OR ROLLS (ABM)

Steps:

• Sift flours, salt, sugar and dry milk.
• Add to bread machine with liquids first then flour mixture- yeast should be last.
• Set on light/med setting.
• Often I will set just on dough setting and knead and raise last time to bake in my own oven at 375 degree oven for about 25-30 minutes.

SOFT LIGHT WHOLE WHEAT DINNER ROLLS

Steps:

• Place all dough ingredients in the bread machine pan in order indicated with your owner's manual.
• Use the DOUGH setting.
• After the cycle is complete, punch down dough and remove from pan.
• On a floured cutting board, shape into rolls and place on two parchment-lined baking pans.
• Let rise in a warm place for 30 minutes or until double in size.
• Preheat oven to 400 degrees.
• Topping: Whisk the remaining egg (and a little bit of water about 1 tablespoon) in a small bowl, and brush the tops of the rolls with it; sprinkle with wheat germ.
• Bake the rolls until light brown on top, approximately 20 minutes.
• Prep time does not include preparing the dough in the ABM.

LIGHT WHEAT ROLLS LIKE BLACK EYED PEA

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. kneed with mixer for 10 minutes. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 9 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes. Shape as you please Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

SLOW-RISE, NO-KNEAD SOFT WHITE (OR SOFT LIGHT WHEAT) ROLLS

Steps:

• For the first stage:.
• Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon.
• Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl.
• Drizzle the dough top with about 1/2 teaspoon of vegetable oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough and up the sides of the bowl.
• Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• For the second stage:
• Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended.
• Beat in the egg until well incorporated.
• Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery.
• Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated.
• (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired.
• Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.).
• Generously grease 12 "Texas-size" muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray.
• Using a well-greased 1/4-cup measure for large muffin cups and a 1/8-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup.
• Divide any leftover dough evenly among the cups.
• Use 2 tablespoons total of the melted butter to drizzle over all the roll tops.
• (Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. Sift a little flour over each cup; cover the muffin tins with plastic wrap.
• For a "regular" rise:
• Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims.
• (The time will vary considerably depending on the temperature of the room and the length of the first rise.)
• Remove the plastic wrap. Let stand until the dough rises just above the rims.
• For a "quick" rise:
• Fill a microwave-safe container with 1 cup of the water and set it far to one side of the microwave oven.
• Microwave on high for about 2 minutes, until the water almost boils.
• Put a muffin tin in the microwave oven as far from the water as possible.
• Let rise 30 to 45 minutes or until the dough nears the cup rims.
• Remove the plastic wrap. Let stand until the dough rises just above the rims.
• To bake:
• Position an oven rack in the middle third of the oven; preheat to 400 degrees.
• Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating.
• Bake about 15 to 18 minutes for smaller rolls and 17 to 21 minutes for larger rolls or until well browned on top and hollow sounding when thumped with a finger.
• Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen.
• Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.