I’ve waited for years to get a Kitchen Aid stand mixer.  Mostly so I could have a dough hook.

Now my darling and I will make many beautiful breads together.

For the past few years, I’ve been making the switch from white foods to whole grains.  BUT – when it comes to making bread, the wheat and other whole grain flours tend to weigh down the dough.  It keeps the yeast from being able to rise like it should, and makes a much more dense bread.  So, most bread recipes contain a mix of whole grain and white all-purpose flour.

These whole wheat rolls are a step in the right direction.  They are about 60% wheat flour/40% white flour.   You use the wheat flour by itself to start the dough, then add in the white flour as needed to take the dough from sticky to soft and kneadable.

This recipe is intended to make dinner rolls, but I thought I could make them larger and use them as sandwich rolls for Corey’s lunch.   Even in larger form, and made with yeast that expired in ’09, they still rose pretty well (probably should’ve put yeast on the grocery list as soon as I got the mixer).    They are a little too sweet for sandwiches, but they are DELICIOUS as yeasty dinner rolls.  This batch was a little more dense than I would have liked (probably due to the ancient yeast), but I still had to put most of them in the freezer so I wouldn’t double fist ’em.  Like I said,  DELICIOUS…

This recipe is from Kristen – aka – The Frugal Girl.  Her recipes are accessible, and always work for me.  For beautiful step-by-step pictures of the baking process, visit her site here.


Whole Wheat Rolls

3.5 cups whole wheat flour
2 pkg. (4.5 teaspoons) yeast
2 cups milk
½ cup sugar
3 tablespoons butter
2 teaspoons salt
2 eggs
3-3.5 cups all purpose flour

In a large mixer bowl, combine whole wheat flour and yeast. Heat milk, sugar, butter, and salt together just till warm (115-120 F). Add to dry mixture; add eggs. Beat at low speed until combined, then beat at medium speed for 3 minutes. By hand, stir in as much of the all-purpose flour as necessary to make a soft, but kneadable dough.

Turn out onto a floured counter and knead for 3-5 minutes or until smooth and elastic. Place the dough in a bowl, cover with a wet tea towel, and let it rise in a warm place for 1 hour, or until doubled.

Punch dough down. Divide into 36 pieces.

To make cloverleaves, divide each piece into 3 pieces, shape each into a ball, and place three balls into each section of a muffin tin.

To make rosettes, roll each piece into a long strand, about 8 inches long. Tie into a loose knot and tuck one end into the top of the roll and one end under the roll.

To make swirls, roll each piece into a long strand, about 8 inches long. Coil the strand into a snail-like shape.

Cover rolls, let them rise for 30-40 minutes, or until doubled, and bake in a preheated 350 degree F oven for 15-20 minutes, or until lightly browned. Cool on wire rack.