Whole Wheat Sandwich Rolls

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm water (110°F)
• 1/2 cup warm milk
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1 large egg
• 1/4 cup milk, for egg wash

Steps

1. 1 In a large bowl, combine warm water and yeast; let sit for 5 minutes until frothy.
2. 2 Add sugar, melted butter, salt, egg, and warm milk to the yeast mixture; stir until combined.
3. 3 Gradually mix in whole wheat flour and all-purpose flour until a dough forms.
4. 4 Knead the dough on a floured surface for about 8 minutes, until smooth and elastic.
5. 5 Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
6. 6 Punch down the dough, divide into 12 equal portions, and shape into balls.
7. 7 Place the rolls on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
8. 8 Preheat oven to 375°F.
9. 9 Brush rolls with milk for egg wash.
10. 10 Bake for 20 minutes, or until golden brown.
11. 11 Cool on a wire rack before serving.

Nutrition

Tips

• For a richer flavor, let the rolls cool completely before storing.
• Customize with seeds or oats by pressing them into the rolls before baking.
• If dough is too sticky, add a bit more flour, a tablespoon at a time.

Storage

Store rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5-10 minutes.

Serving Suggestions

• Pair with turkey, avocado, and cheese for a hearty sandwich.
• Use as burger buns for a whole wheat twist.

FAQ