Whole Wheat Golden Corral Rolls

Prep time: 1 hour 30 minutes

Cook time: 20 minutes

Serves: 6-12 people

Healthier rolls with the same great taste and fluffiness.

Ingredients
2 cups whole wheat flour, fine milled
1 cup unbleached all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/4 cup honey, preferably raw
1/4 cup clarified butter, melted
1 tsp sea salt, finely ground
1 cup warm water (110°F)
1 free range egg, lightly beaten

Instructions

In a large mixing bowl, combine the warm water, honey, and active dry yeast. Let sit for 5 minutes until foamy.
Add the whole wheat flour, all-purpose flour, sea salt, and clarified butter to the yeast mixture.
Stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Tip: The dough should pass the windowpane test. (see below)
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.
Arrange the rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.
Tip: For a golden crust, brush the tops with the beaten egg before baking.
Preheat the oven to 375°F and bake the rolls for 15-18 minutes until golden brown.
Tip: Tap the bottom of rolls, it should sound hollow when done.
Serve warm.

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Whole Wheat Golden Corral Rolls

  • Prep time: 1 hour 30 minutes
  • Cook time: 20 minutes
  • Total time: 2 hours
  • Serves: 6-12 people

Healthier rolls with the same great taste and fluffiness.

Ingredients

  • 2 cups whole wheat flour, fine milled
  • 1 cup unbleached all purpose flour
  • 1 packet (2 1/4 tsp) tsp active dry yeast
  • 1 cup honey, raw honey is best
  • 1/4 cup clarified butter, melted
  • 1 tsp fine sea salt
  • 1 cup warm water, (110°F)
  • 1 free range egg, lightly beaten

Method

  • 1)

    In a large mixing bowl, combine the warm water, honey, and active dry yeast. Let sit for 5 minutes until foamy.

  • 2)

    Add the whole wheat flour, all-purpose flour, sea salt, and clarified butter to the yeast mixture.
    Stir until a shaggy dough forms.

  • 3)

    Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
    Tip: The dough should pass the windowpane test.

    What is the windowpane test for bread dough?

  • 4)

    Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

  • 5)

    Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.
    Arrange the rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.

  • 6)

    Arrange the rolls on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.

  • 7)

    Preheat the oven to 375°F and bake the rolls for 15-18 minutes until golden brown

Notes

Tip: The dough should pass the windowpane test. (See King Arthur Baking Company Windowpane Link Above)

Tip: For a golden crust, brush the tops with the beaten egg before baking.

Tip: Tap the bottom of rolls, it should sound hollow when done.

Serve warm.

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