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.
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.
When I first started using buttermilk I would buy the liquid buttermilk and use a little bit in a recipe and end up throwing the rest out because I didn’t use it in time. What a waste of money this was for me. I reluctantly bought some powdered buttermilk to give that a try and it worked perfect and it keeps for a long time, up-to 3 years.
I like using powdered buttermilk in baked goods, especially if they contain whole grain flours. Buttermilk makes baked goods lighter, moister, and better tasting. Powdered buttermilk in not good for making buttermilk to drink but I don’t drink buttermilk straight anyway. Since I have started using whole grains quite regularly I decided I had to work powdered buttermilk into my food storage.
Storage & Shelf Life
The powdered buttermilk that I have been buying has an expiration date of 2 1/2 – 3 years. Powdered buttermilk will last much longer than this if stored unopened in the freezer.
How to Use Powdered Buttermilk
When using powdered buttermilk in baked goods, you add the water to the wet ingredients and the powder buttermilk to the dry ingredients for the best results.
1 Tablespoon powdered buttermilk + 1/4 cup water = 1/4 cup buttermilk
4 teaspoons powdered buttermilk + 1/3 cup water = 1/3 cup buttermilk
2 Tablespoons powdered buttermilk + 1/2 cup water = 1/2 cup buttermilk
4 Tablespoons powdered buttermilk + 1 cup water = 1 cup buttermilk
I have a Wonder Junior Deluxe grain mill that grinds up a nice flour from Kamut grain. I really like the taste of Kamut flour when it is added to bread, rolls, tortillas, and pitas. So I thought I would use Kamut for WonderMill’s Homemade Rolls Challenge. These Buttermilk Rolls came out wonderful, as you can see from the photo above.
The addition of Kamut flour gave them almost a buttery taste without adding butter. You wouldn’t want to make the rolls with Kamut flour only or they will come out dense, in my experience. I subbed just less than half of the all-purpose white flour out for Kamut flour and they still came out nice and fluffy. The original recipe is from the Taste of Home website and I made some slight changes.
This Buttermilk Kamut Rolls recipe makes 24 rolls but it can easily be cut in half if needed.
Recipe type: Appetiser
4½ teaspoons yeast
3½ cups warm water
12 tablespoons (or ¾ cup) buttermilk powder
1 cup canola oil
6 tablespoons sugar
2 teaspoon salt
1 teaspoon baking soda
4 cups Kamut flour (freshly milled prefered)
5 cups all-purpose flour
In your mixer bowl, add yeast, sugar, water, buttermilk powder, and Kamut flour. Then turn on the mixer for about 10-20 seconds. Let this sit for about 1 minute to let the yeast get started.
Add oil, salt, and baking soda. Turn on the mixer and then start adding all-purpose flour 1 cup at a time till all flour has been added, allowing it to mix in before adding the next cup. Dough will be a bit stickier and wetter than bread dough.
Let the mixer mix on medium speed for 8 minutes.
Transfer the dough to a very large greased bowl. spray the top of the dough with oil. Loosely cover the bowl with plastic wrap and let the dough rise till it has doubled, this usually takes mine about 1 hour 15 minutes.
Punch dough down and divide dough into 24 equal pieces. Roll each piece into a ball and place it into a greased baking pan (I use 2 casserole pans or 3 round cake pans, both fit in the oven all at once). Spray the top of the dough balls with oil and cover loosely with plastic wrap. Let rise until doubled, about 30 minutes.
Bake at 400° for 16-20 minutes, until golden brown, and remove from oven.
Turn rolls out on a cooking rack.
With a stick of butter, lightly rub butter on the top of rolls for a wonderful butter-top taste (optional).
Let them cool down completely, about 45+ minutes.
These rolls are very cheap to make and they taste so good because they are homemade. The only ingredient that really cost much is the buttermilk powder. They are still way cheaper that buying rolls from the bakery, and healthier because of the addition of whole grain Kamut flour. I hope to devote an entire post to Kamut in the future to give you some more information about this ancient grain, hopefully soon.
Below is a picture of my little helper who is always pulling a chair up to the counter and trying to help me prepare food, so totally cute but not very helpful yet. They got to start somewhere, hopefully she is still interested when she gets a little older.
As you can tell from my last post, I have been into using my oat groats lately. Well not only do oats groats make great rolled oats but they also make a tasty oat flour when milled in a grain mill. Oat flour is much fluffier that any other flour I have used before in the past and it usually takes more flour in a recipe when you are using oat flour. It is good to use variety in the grains you use everyday so they don’t get blah tasting and you get the nutritional benefits that each grain offers.
When ever I use flours that have no gluten, like oat flour, I always mix it with another flour that does have gluten like whole wheat. I took the 100% Whole Wheat Buttermilk Pancake Recipe from twopeasandtheirpod.com, that I love so much, and adjusted it to have the wonderful taste of oat flour. I have adjusted the recipe several times and here is the one that gives best results.
In a separate mixing bowl, mix all wet ingredients.
Pour wet ingredients into dry ingredients and quickly mix.
Let batter sit for about 4 – 6 minutes to thicken up.
Pour 1/4 cup batter onto a pre-heated pan set at medium-low.
Cook each side 45 seconds to 2 minutes. (this varies depending on your stove, pan, and so on…)
These oat flour pancakes are full of flavor that you just can’t get from any other flour but oat flour. I how you enjoy this recipe, my family does. I also always use powdered buttermilk instead of regular buttermilk because I can store it for more than 2 years and it is convenient, the brand I use is Saco Powdered Buttermilk which is found in most grocery stores.