The Softest Whole Wheat Bread Rolls Recipe Ever!

Описание: The Softest Whole Wheat Bread Rolls Recipe Ever! 🍞🌾

Full printable recipe with step by step photos:
👉 https://farfromthefarm.com/softest-wh...

KitchenAid + baking tools I use [ad]:
👉 https://mave.ly/far-from-the-farm/pos...

Today I’m showing you how to make the softest whole wheat bread rolls in a KitchenAid stand mixer. These are fluffy, tender, and not heavy or dry like a lot of whole wheat rolls can be.

This recipe uses old fashioned oats for texture, light brown sugar for tenderness, and nonfat dry milk powder to give the rolls that soft, pillowy structure. I also cool them under a clean towel which keeps the tops from firming up too fast.

This recipe makes 12 fluffy rolls that are perfect for dinner, sandwiches, and freezing for later.

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Ingredients

For the dough

• 1 ½ cups warm water
• 1/3 cup light brown sugar
• 3 teaspoons active dry yeast
• 2 to 4 tablespoons salted butter, softened
(2 tbsp keeps it lighter, 4 tbsp makes it more enriched)
• 1/3 cup nonfat dry milk powder
• 1 cup old fashioned oats
• 3 cups whole wheat flour
• 1 teaspoon salt

Optional topping

• 1 cup warm water
• 1/4 cup old fashioned oats

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Step by Step Overview

1️⃣ Proof the yeast
Add warm water, brown sugar, and yeast to the bowl of your stand mixer.
Stir gently and let sit 5 to 10 minutes until frothy and bubbly.
If it doesn’t foam, start again with fresh yeast.

2️⃣ Add remaining ingredients
Add softened butter, nonfat dry milk powder, oats, whole wheat flour, and salt.

3️⃣ Knead
Using the dough hook, knead on low speed for 5 to 7 minutes.
The dough should pull away from the sides of the bowl and feel elastic and tacky, not sticky.
Avoid adding extra flour unless absolutely necessary.

4️⃣ First rise
Form into a ball, cover, and let rise at room temperature for about 1 hour or until doubled.

5️⃣ Divide and shape
Turn dough onto a clean surface and divide into 12 equal portions.
Shape into smooth balls, pinching seams underneath.

6️⃣ Arrange and top
Place rolls into a parchment lined 9 x 13 baking dish in 3 rows of 4.
Brush tops lightly with water and sprinkle with oats.

7️⃣ Second rise
Cover and let rise for 30 minutes until puffy.

8️⃣ Bake
Bake at 350°F for 20 to 22 minutes until golden brown.

9️⃣ Cool for softness
Cool under a clean kitchen towel to keep the rolls wonderfully soft.
Serve warm or cool completely before slicing and freezing.

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Storage

Store in an airtight container at room temperature for up to 3 days.

Freeze cooled rolls for up to 2 months. I slice before freezing so they’re easy to grab for sandwiches. Thaw at room temperature and warm briefly in the oven to refresh.

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If you’ve ever been disappointed by dense whole wheat rolls, try this one. These come out properly fluffy and soft, but still sturdy enough for sandwiches.

Thanks for baking along with Far From The Farm!

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