These hearty rolls are packed with good-for-you stuff: whole wheat flour, old-fashioned oats, and wheat bran.
Ingredients
Makes 18 rolls
Step 1
Combine 3 cups flour and next 6 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment. Warm 1 cup water and buttermilk in small saucepan over low heat just until instant-read thermometer inserted into mixture registers 95°F. Add buttermilk mixture, oil, and honey to flour mixture; mix on low speed until dough forms coarse ball, about 2 minutes. Let dough rest in bowl 5 minutes (dough will be sticky). Replace paddle attachment on mixer with dough hook. Mix on medium speed until dough is smooth, elastic, and slightly tacky but not sticky, adding more flour by tablespoonfuls as needed, about 4 minutes.
Step 2
Lightly oil large bowl. Shape dough into ball; place in bowl, turning to coat with oil. Cover with plastic; chill overnight (dough will rise slowly; do not punch down).
Step 3
Let dough rise, covered, in draft-free area at room temperature 1 1/2 to 2 hours before shaping (dough may not double). Line 2 rimmed baking sheets with parchment paper. Transfer dough to floured surface; divide into 18 equal pieces. Roll each piece into smooth ball. Place on prepared baking sheets, spacing apart. Spray dough balls with nonstick spray. Cover loosely with plastic wrap and let rise in warm draft-free area until puffed (rolls may not double in volume), about 1 hour.
Step 4
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush rolls with egg glaze. Sprinkle with poppy seeds. Bake 10 minutes. Reverse sheets and continue to bake until rolls are lightly browned and firm to touch, 10 to 12 minutes longer. Cool rolls completely on rack. DO AHEAD:Wrap in foil, then enclose in resealable plastic bags and freeze up to 2 weeks.Thaw at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes.
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Reviews (9)
Back to Top我没有这些卷被干的问题or heavy, but that's because I changed the way the recipe was put together. I used 2 1/2 tsp. of regular dry yeast, proofed it in the water, then added all remaining ingredients except the flour. I added 2 cups of the whole wheat flour, beat it hard for 1 minute in my Kitchen Aid, and then let it sit in the bowl, covered with a towel, for an hour. This allows the whole grains to absorb the liquids BEFORE the remainder of the flour is added, preventing the bread from becoming too dry. Then I continued with the recipe as written, adding only enough additional whole wheat flour to make a workable dough. Other small optional changes I did: increase the oil to 3 T. of olive oil, cut the brown sugar to 2 T. and increase the honey to 3 T.
Dogma1
Boston, MA
10/7/2012
Excellent flavor, but slightly dry, so serve with butter.
Anonymous
Monterey Hills, CA
8/19/2012
I was pleased with how these rolls turned out. I didn't have any wheat bran on hand, so I used about 1/2 c. raisin bran instead. I'm sure regular bran flakes would have been more true to the recipe, but I didn't feel like standing and picking out all the raisins! After seeing other comments that they were too dense, I increased the brown sugar and yeast to about 2 Tbsp each. I combined the sugar, honey and yeast with the warm buttermilk/water first, to allow the yeast to get active (about 5 min). Then, after adding the oil to the yeast mixture, I mixed the wet ingredients with the dry. Finally, I just skipped the refrigeration completely. I just let it raise covered in a sunny spot on the counter for 1 1/2 hrs, then shaped into rolls, then let raise 1 hr. I skipped the glaze but otherwise baked it as directed, and they turned out beautifully: hearty whole grain rolls, but a nice texture and not too dense. The raisins turned out to be a nice addition as well
Anonymous
Rochester, MN
5/9/2012
Tried first as written...too dense, but good flavor. Made again with 2 1/2 cups flour (instead of 3) and 1 tablespoon of yeast (instead of 2 teaspoons). Much better!
adriantheo
4/2/2012
they are dense but I really liked them.... it depends I think if you like something that tastes like whole wheat, etc.
remleno
ny
1/30/2010
I understand that all flours are different, but the dough was way too dense. We baked it anyway, and the taste was good, so I will make it again, but mix and knead by hand.
hnmid
Johns Creek, GA
11/27/2009
I also had very dense rolls. They didn't seem to rise at all and are not what I had expected. They have a nice flavor but I won't be serving them for Thanksgiving.
sunnysokol
scottsdale, az
11/24/2009
Not sure if I missed something, but my dough was very stiff (no need to add extra flour, in fact I had to add 2-3 T of Buttermilk) and the rolls have good flavor but are very heavy and chewy.
Anonymous
Birmingham AL
11/16/2009
These are good! Not heavy at all and with a really nice crunchy exterior. Definitely will make again.
Anonymous
Eugene, OR
10/22/2009
