Can you believe this is 100% whole wheat and yet it’s still unbelievably soft, fluffy, tender, and moist?! They are really nutritious and can be made vegan (recipe below).
Recipe adapted from:
Prep time: 30 min (not including rising and baking time)
Ingredients (makes 9 rolls):
— Sponge —
– 1 cup whole wheat flour
– 1 packet instant dry yeast
– 2 tbsps sugar (add 1/4 cup for sweeter rolls)
I used:
— 1 tbsp white granulated sugar
— 1 tbsp honey
— FOR VEGAN: use 2 tbsps maple syrup
– 1 cup lukewarm water
Let rise for 1 hour. Sponge will triple.
— Bread Dough —
– 2 cups whole wheat flour
– 1/2 tsp salt
– 1 tsp lemon juice
– 2 tbsps water
– 2 tbsps unsalted butter, melted
— FOR VEGAN: 2 tbsps margarine or 2 tbsps oil like coconut oil
Mix all ingredients with sponge. Knead for 10 minutes then let it rest for 30 minutes. After 30 min, knead for 300 times (takes 10-15 min). Rise for 1 hour, or until doubled in size. Make 9 rolls. Sprinkle water on top of each roll and add oats if desired. Rise for another hour, has to double in size.
Bake at 350F for 20-22 min or until golden brown. Brush with butter/oil.