This is the end result of many experiments of mine to create my own 100% Whole Wheat Rolls recipe without using eggs, most recipes I have seen for 100% Whole Wheat Rolls use eggs. Its not that I have anything against using eggs in bread but I thought it would be challenging, plus I know some of you out there have egg allergies.
I also used buttermilk powder and imitation maple in this recipe. These two items are things that I already store in my food storage. I only used about 1/8 teaspoon of maple but it adds a nice taste to these rolls, any more maple than that would make it taste like maple bread.
Another reason I made these rolls is because I am participating in a WonderMill Rolls Challenge for a chance to win a cash prize. I could always use a little extra cash to get more prepper supplies, if I win the the cash I don’t have to get the wife’s permission to get it. Now on to the recipe.
- 3 teaspoons yeast
- 2 cups warm water
- 1 teaspoon apple cider vinegar
- 5¼ cups freshly ground whole wheat flour
- ⅛ teaspoon imitation maple flavor
- ½ cup canola oil
- 3 tablespoons honey
- 3 tablespoons vital wheat gluten
- 4 tablespoons buttermilk powder
- 1 teaspoon salt
- Quick Soaker: Add yeast, water, apple cider vinegar, and 2 cups whole wheat flour to mixer bowl. Mix till combined and let it soak for 25 minutes.
- Add the remaining ingredients except, 1¼ cups of the flour, to the mixer bowl and turn the mixer on low speed till the ingredients are just combined. Slowly add the remaining whole wheat flour, you might have to add or subtract a little flour. You do want the dough to be a little stickier than bread dough.
- Turn the mixer up to medium speed and let it knead the dough for 6 minutes.
- Turn off the mixer and let the dough rest for 10 minutes.
- Turn the dough out onto an oiled counter top and divide the dough into 12 somewhat even pieces.
- Form each piece of dough into a ball, roll it on the oil counter top to cover it with oil and place it in a lightly oiled casserole pan, two cake pans will work also.
- Loosely cover pans with plastic wrap and let the rolls rise for about 35 minutes. About 20 minutes before the rolls are done rising, pre-heat the oven to 375 degrees.
- Remove plastic wrap and bake rolls for 28 - 30 minutes. You want the tops to be browned and also the sides of the rolls to be browned, this is where a see-through glass pan is very helpful.
- Place rolls onto a cooling rack and allow the rolls to cool for about 50 minutes, I always sneak a few before they cool down because I can;t help myself.
I got the quick soaker idea from Vickilynn Haycraft, it seems to get the yeast really started and allows for a 1/3 of my wheat flour to really soak up the water really well. I also added this recipe to the monthly BYOB event.
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