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Rolls, Whole Wheat Sandwich (P, TNT)
Source: Self
Yield: 8 medium long rolls

1 kilo (2.2 pounds; 7 cups) whole wheat flour (I used half whole wheat pastry flour and half regular whole wheat flour)
3 cups warm water
2 tbsp. dry yeast
4 tsp. salt
3/4 cup wheat germ
3/4 cup bran + 1/4 cup reserved for rolling the breads

Put the flour in a large mixing bowl. Add in all the water, and sprinkle the yeast on top. Let it rest together like this, unmixed, for 10 minutes.

Start to knead the mixture with the dough hook. Add in the wheat germ, bran, and salt. It should form a pliable and slightly sticky dough.

Lightly spray a large bowl with olive oil spray and turn the dough out into that bowl. Turn the dough over once so that all sides of it are very slightly oiled by the spray that was in the bowl. Cover the dough loosely with plastic and let it rise until double in bulk, about 45 minutes.

Punch down the dough. Pull off sections of dough about the size of an adult's palm, and roll each one out. You may need to add some flour to your working surface so the dough does not stick to it. It should now resemble small, fat logs. Roll each log in the reserved bran to coat them a bit.

Place them, several inches apart, on a lined baking sheet. Cover loosely with more plastic wrap and allow them to rise for another 40 minutes. They should grow greatly in size.

Twenty minutes into the second rising time, preheat the oven to 350°F/180°C.

When the rolls are finished rising, slide them into the oven and allow them to bake until golden and slightly crusty, about 25-35 minutes.

Poster's Notes:
Here's a great whole wheat roll recipe for you to try. My family and I love them.

No sugar and no oil!

Works great in a bread machine as well, except you will have a loaf instead of rolls, and there will not be bran on the outside of the loaf.

If you have a very hard time rolling them, you can use a slight amount of canola or olive oil on your hands to keep the dough from sticking to you.

Posted by Tamar Ansh

Nutritional Info Per Serving: N/A