The aroma of fresh baking bread emanating from a warm oven—especially in fall or winter—has the ability to work magical peace into the heart of all who experience it, and plant eager anticipation for what is soon to come squarely in our minds. This recipe is no exception, and this bread is perfect served aside your turkey and sides on Thanksgiving.
These Homemade Rolls Can Be Made with Freshly Ground or Store-Bought Flour
If you’d like to use freshly ground flour, make sure to grind your flour and if you have stored it in the freezer or fridge, allow it to come to room temperature.
These rolls are simple to make and delicious as part of any breakfast, lunch, or dinner. My favorite ways to use them are for biscuits and gravy, for mini sandwiches, or as a side at dinner.
White Wheat Dinner Rolls
This recipe can be made with freshly ground white wheat berries, or with store bought wheat flour.
Ingredients
- 1-1/4 cup warm water
- 1 Tbsp. active dry yeast
- ⅓ cup sugar
- 2-3/4 cup freshly milled hard white wheat flour or store-bought wheat flour
- ¼ cup vital wheat gluten
- 1 tsp. salt
- 2 Tbsp. nonfat instant dry milk
- 1 Tbsp. melted butter
- 1 Tbsp. vinegar
- 1 Tbsp. potato flakes not pearls
Instructions
- In your mixing bowl, whisk together warm water, yeast, and sugar. Set mixture aside to stand for 5 minutes, allowing the yeast to proof. After 5 minutes, add the remainder of your ingredients and mix on low speed for 5-7 minutes until the dough has cleaned the sides of the mixing bowl. If your dough is too wet, mix in small amounts of flour until it is no longer sticky. If your dough is too dry, mix in small amounts of water until it is no longer dry. Once the dough is thoroughly mixed, remove the bowl from the mixer, over with a clean kitchen towel, and set in a warm location to rise for 1-1/2 hours.
- After 1-1/2 hours, punch down your dough and knead for 2-3 minutes. Divide the ball of dough into twelve equal parts and roll each one into a ball. Place each ball into a 13x9x2 baking pan, evenly spacing them in the pan. Allow to rise for 30 minutes, or until the balls of dough are nice round mounds, and fill up the pan.
- Bake at 375 degrees for 25 minutes. Makes 12 rolls.
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