by Gale Compton
Whole Grain Yeast Rolls add a special touch to any holiday menu. And, they are made with whole grain flour, honey and real butter. Compare the ingredients in our roll recipe with those of commercially made rolls and you will understand why homemade is healthier and easier on the pocketbook. Our holiday cinnamon rolls, made with the dough of this same recipe, will be on the site within the next few weeks…so be on the look out for this delicious treat! Looking for more holiday recipes? Here is the Skinny Ms. Holiday Recipe Roundup.
Yields: approximately 18 rolls | Serving size: 1 roll | Calories: 261 | Total Fat: 6 g | Saturated Fat: 3 g | Previous Points: 5 | Points Plus: 6 |Trans Fats: 0 g | Cholesterol: 15 mg |Sodium: 118 mg | Carbohydrates: 39 g | Dietary fiber: 6 g | Sugars: 7 g | Protein: 9 g
- 1/2 cup pure unsalted butter
- 1/3 cup plus one tablespoon honey, mild flavored (used in this recipe YS Organic
- 2 cups low-fat milk, 1% to 2%, not skim
- 1 package yeast
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4-5 cups white whole wheat flour (used in this recipe was King Arthur White Whole Wheat Flour)
Add to a large saucepan butter, honey and milk. Bring uncovered mixture to a boil over medium-high heat and remove from heat as soon as it starts to boil. Cover saucepan and allow mixture to cool to lukewarm.
Use an electric mixer, sprinkle one package yeast over milk mixture and add a little flour at a time while mixing, until the dough resembles cake batter consistency, approximately 1 1/2 cups flour. Cover saucepan, set in a warm place and allow to rise for two hours.
Add salt, baking powder and soda, stir to combine. Add enough flour to resemble a soft biscuit dough, approximately 2 1/2 cups flour. Cover and allow to set in the refrigerator for 2 hours, or up to 24 hours to make ahead.
Turn dough out onto a surface lightly dusted with flour, knead and add additional flour as needed, or until dough has lost some of its stickiness. Knead only about 1 to 2 minutes. Next, dough is ready to shape or cut out for one additional rising.
To make clover leaf rolls as shown in the photo: Lightly spray, one 12 cup and one 6 cup, muffin tin with nonstick cooking spray. Using yours hands, make three 1" balls and place all 3 in individual muffin cups, repeat until all dough has been used.
For instructional photos and tips on how to prepare the rolls, click here.
Allow rolls to rise in a warm place, free of drafts, until doubled in size, approximately 45 minutes. TIP: If your oven is available, preheat to 170 degrees, turn off oven, after 5 minutes place rolls in the oven to rise.
Preheat oven to 375 degrees (it's okay to leave the rolls in the oven if that's where they are rising). Place rolls on the middle oven rack and bake until golden. Invert muffin tin to release rolls and serve warm.
Optional dough instructions: On a lightly flour surfaced, using a rolling pin, roll dough to 1/2" thickness, use a biscuit cutter and cut out rolls, place on parchment lined cookie sheet or nonstick or cookie sheet. Allow rolls to rise in a warm place, free of drafts, until doubled in size, about 45 minutes. Bake in a 375 degree oven until golden.
Preheat oven at 375 degrees. Place on the center oven rack and bake until golden, approximately 12 minutes.