Perfect for a fall dinner or for freezing as sandwich rolls. Add optional vital wheat gluten to ensure they stay extra soft and fluffy. Makes 12 rolls.
3tablespoonsvital wheat glutenOptional: for softer rolls
Instructions
Load ingredients. Add the ingredients to the bread machine pan according to the manufacturer’s recommended order (usually liquids first): warm water, honey, softened butter, salt, whole wheat flour, and instant yeast. If you’re using vital wheat gluten, add it on top of the flour.
Select cycle. Set the bread machine to the Dough Cycle and start. After a few minutes, check the dough. It should form a soft, smooth ball. If the dough looks too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of flour.
First rise. Let the bread machine complete the dough cycle. The dough should rise until doubled in size.
Shape. Turn the dough onto a clean surface. Divide into 12 equal pieces using a sharp knife. Gently shape each piece into a round roll by tucking the edges underneath and pinching to seal the bottom.
Second rise. Place the rolls on a parchment-lined baking sheet. Cover with greased plastic wrap and let them rise in a warm place for 30-45 minutes until puffy.
Bake. Preheat the oven to 350°F during the last 10 minutes of rising. Bake for 15-18 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Cool. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Notes
Why Add Vital Wheat Gluten? Vital wheat gluten helps whole wheat dough rise better and stay softer. Add 3 tablespoons per 3 cups of flour if you want extra fluffy rolls, but the recipe works well without it, too!