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Whole Wheat French Rolls

on June 30, 2009 · 11 Comments

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I love these rolls, I got this recipe from my friend Christina – Thanks!   They are very easy to make and freeze well.  That is plus a for me!  I have included some pictures to help you out in what it should look like along the way.

I am going to just put the recipe in a format you can easily print, then label the pictures below.

Also, be sure you start about 2 hours before you are going to eat, it takes about 1 hour and 40 minutes for total rising time.

So, what wonderful roll or bread recipes do you have?

Whole Wheat French Rolls
 
Print
Prep time
1 hour 40 mins
Cook time
18 mins
Total time
1 hour 58 mins
 
Serves: 16 rolls
Ingredients
  • 1 ½ cups warm water (hot tap water)
  • 1 Tbs. active dry yeast (1 packet)
  • 2 Tbs. white sugar
  • 2 Tbs. vegetable oil
  • 1 tsp. salt
  • 2 cups bread flour
  • 2 cups whole wheat flour
Instructions
  1. In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes. Tip: This is called “proofing” your yeast.
  2. To the yeast mixture, add the oil, salt and 2 cups flour. Stir in the remaining flour, ½ cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Tip: I mix everything into a large glass bowl and I knead it right in the bowl.
  4. Deflate the dough, and turn out onto a lightly floured surface. divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees.
  5. Bake for 15-18 minutes in the preheated oven, or until golden brown.
3.4.3174


Proofed Yeast

yeast

Risen Rolls (after 40 minutes)

wheat rolls risen

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Comments

  1. Christina June 30, 2009 at 8:42 pm

    mmmm… I don’t think I gave this one to you so I can’t take credit- maybe it’s from your friend Chris? I think I’m going to have to try these!

    Reply
  2. Jenny July 5, 2009 at 12:33 pm

    Do you freeze the dough or the rolls after they are cooked? Thanks so much!

    Reply
    • Kelly July 5, 2009 at 12:40 pm

      I froze mine after they were cooked (a little undercooked, so not to overcook the next time around). But, I know you can freeze before you let them rise (as rolls), then unthaw and rise to cook. Does that help?

      Reply
  3. Jenny July 5, 2009 at 5:05 pm

    Yes! Thanks again!

    Reply
  4. bagsmerchant July 22, 2009 at 3:27 am

    hey ,Kelly,i love your blog ,and the French Rolls also very popular here now,but i would like to try yours ,haha………seems delicious

    Reply
  5. Geri October 9, 2013 at 5:17 pm

    I tried for the very 1st time French rolls (white) & they were GREAT! I kept in ref all week long and I toasted & buttered f/dinner…..YUMMY! These French rolls toast beautifully and they
    have such a wonderful crunch…..of course they are always better fresh out of the oven, but they do store beautifully. Going to try using whole Wheat hoping it turns out as well.
    Wondering what to do about making a lighter weight roll? Does anyone have any ideas?
    Appreciate your ideas. Thank you.

    Reply

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