I made these rolls for Thanksgiving, and they were fantastic. So fantastic, in fact, that I think you and I should both keep the recipe on file for future use.
Really, this is a recipe you've seen here before. It's actually a doctored version of my fluffy skyr rolls recipe, but with some important changes. First, I used whole wheat flour. Because of this, I slightly upped the liquid in the recipe since whole grains are more absorbent. I also increased the rising time because those grains like to take their time. The other big difference is that I halved the recipe. Since this particular type of roll is best within a day or two of baking, a small batch was perfect for me and my family.
These rolls are soft but substantial. I love the nutty flavor that the whole wheat flour added, and I was pretty fond of the visual of the sesame seeds atop the light brown crust. I hope you'll enjoy these versatile rolls as much as I did!
Fluffy whole wheat dinner rolls
- 2 cups all purpose flour
1 teaspoon instant yeast
1/2 teaspoons salt
1/2 cup greek yogurt (plain)
2 tablespoons unsalted butter, softened
1/3 cup warm milk (105 degrees-ish)
1 large egg
1 tablespoon honey
Egg wash: 1 egg, beaten with 2 teaspoons water
Make the dough: combine all of the ingredients (except for the egg wash) in a large bowl, and mix-then-knead, either by hand for about 7 minutes or using a mixer with the dough hook for 3-4 minutes, until a soft dough forms.
Put the dough in a greased bowl, cover, and let rest for 2-3 hours, or until puffy (it will be double or a little less in size).
Divide the dough into 8 equal portions. Shape each portion into a ball. Place them in a lightly greased cake or pie pan.
Let them proof for about 1 hour, they'll puff up nicely.
Preheat the oven to 400°F.
Brush the buns with the egg wash. Top with seeds if desired (I used sesame seeds here). Bake for 15-20 minutes, or until golden. Remove from the oven, and let cool briefly before serving. These are incredible when served warm.
Note: These rolls don't stay fresh for terribly long, so plan on making them when they can be consumed within 48 hours.