Country Fair Honey Wheat Dinner Rolls
I originally obtained this recipe through my Grandmother, but over the years I have tweaked and bent it till I got this exact recipe. I have entered it in numerous contests and won or come close. They are a sure win every time; they are light, full of flavor, and buttery. Enjoy! 60 rolls
I originally obtained this recipe through my Grandmother, but over the years I have tweaked and bent it till I got this exact recipe. I have entered it in numerous contests and won or come close. They are a sure win every time; they are light, full of flavor, and buttery. Enjoy! 60 rolls
- Carbohydrate 413.34365139464 g
- Cholesterol 431.1225 mg
- Fat 95.3523986754017 g
- Fiber 36.4058796324686 g
- Protein 71.7532158177061 g
- Saturated Fat 55.2367075950187 g
- Serving Size 1 1 Dozen (844g)
- Sodium 121.006213863802 mg
- Sugar 376.937771762171 g
- Trans Fat 8.90829539923973 g
- Calories 2732 calories
Step-by-step
- In a large bowl, combine sugar, water, yeast, let sit for about 5 - 10 minutes , set aside till begins to foam.
- Melt butter, add egg and honey, mix well with wire whip and set aside.
- place flour, salt in large mixer bowl, turn on and let dough hook make a small well in center,
- Dump liquid egg, honey, butter in center along with the yeast, water and sugar mix ..all in center of flour well turn on mixer slowly with dough hook going and let it do its job until dough just slight comes away from edges it may still slightly stick on bottom of bowl and thats perfect., remove dough, Place in a greased bowl, cover with saram wrap and let rise. Approx 45 min. ( double in size)
- Grease a 13x9 baking pan. oe more since this is 5 Dozen..LOL
- Turn dough out onto a VERY LIGHTLY floured surface. ( too much flour or messing with product at this point will hinder final product quality.)
- Divide into equal pieces. Approx 2 1/2 oz.
- Roll each piece into a smooth round ball. There is a method for this and it gets easier and easier the more you do it. HONESTLY!!!
- Place in rows in prepared pan.
- Cover carefully with saram wrap or dry , clean kitchen towl and let rise for 45 min; until doubled.
- Heat oven to 350*.
- Bake until golden brown, about 17 minutes, internal temp is 195 degrees
Allowing active dry yeast to sit undisturbed in warm water at precisely one hundred ten degrees establishes the foundational carbon dioxide production necessary for proper crumb aeration without killing the living organisms. Whole wheat flour introduces dense bran particles that naturally weigh down the gluten matrix, so resisting the urge to incorporate extra flour during the initial mixing phase ensures the interior remains tender rather than heavy or crumbly. When operating a heavy-duty stand mixer with a dough hook attachment, watch for the specific moment when the dough pulls away cleanly from the sides of the mixing vessel while maintaining a slight tackiness at the very bottom, indicating optimal hydration levels. Dividing the massive batch into uniform two-and-a-half-ounce portions requires working on a nearly bare surface, as excessive flour dusting prevents the dough skin from gripping the counter properly during the rounding motion. After shaping each smooth ball and placing them in greased pans for their secondary forty-five-minute proof, monitor their expansion by gently pressing a greased fingertip into the side of a test roll; if the indentation springs back slowly while leaving a slight impression, the fermentation is complete and the pan is ready for the oven. Baking proceeds at three hundred fifty degrees until the exterior crust develops a deep golden brown hue and the internal crumb structure reaches one hundred ninety-five degrees Fahrenheit on an instant-read digital thermometer inserted through the center. Should you choose to prepare these baked goods ahead of holiday gatherings, fully baked rolls freeze exceptionally well in airtight plastic bags for up to two months and regain their just-baked softness when rewarmed directly from frozen in a moderate oven wrapped entirely in aluminum foil.
