This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.
I love having fresh bread with a meal, so I got really excited when I first heard about 30 minute dinner rolls. Even with the “help” of a two-year-old, I was still able to pull these off in about 40 minutes. When I made them again by myself, I made them in 30 minutes (that’s starting by grinding wheat into flour and finishing with pulling them out of the oven)! Pretty impressive, if you ask me!
The key to making them this fast is shaping the rolls quickly… no need to be a perfectionist!
These would make a wonderful addition to a holiday meal with family. They are great alone, but they would also work well for ham biscuits or chicken salad sandwiches.
I love that they are 100% whole wheat, which gives a great, hearty flavor while still being moist and melt-in-your-mouth good!
Thirty Minute Whole Wheat Dinner Rolls
adapted from here
3 Tbsp. yeast
1/2 cup sucanat (or sugar)
1 3/4 cups warm water
5 1/2 cups whole wheat flour, freshly ground
1/2 cup butter, melted
3/4 Tbsp. sea salt
2 eggs
Preheat oven to 400 degrees.
Grind wheat in the WonderMill.
In a large mixing bowl, combine yeast, sucanat, and warm water.
Allow to sit for 10 minutes until bubbly.
Add flour, butter, salt, and eggs and stir.
Knead until smooth and elastic (about 1-2 minutes), adding more flour as necessary.
Divide dough into equal portions and shape into rolls. Place in greased pans (one 9×13 inch or two 8 or 9 inch round).
Let rise for 5-10 minutes on top of the warm oven.
Bake for 10-12 minutes or until golden on the tops. Times vary based on oven temperatures, etc., so stick a toothpick in to check for doneness.
Enjoy!
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Thank You Aliesha! They sound amazing and your photography makes them look so delicious.
Thanks! Let me know if you try them!
Would this recipe work the same with white flour?
I haven’t tried this recipe with white flour, but I imagine it will work fine! Let me know if you try it!
Thanks for responding. I will let you know how it works when I try it. 🙂
Well, mine didn’t look like the picture. I used store bought whole wheat flour and they were very grainy and dry on the surface. They were somewhat tasteless and more like a heavy biscuit. Not what I had hoped for.
I’ve never made these with store bought wheat flour (it’s just not as good, as you discovered!), so I’m not sure what to tell you. Maybe you can try them with freshly ground flour next time, or sub half of the flour with all-purpose. I’ve made these lots of times and they’ve always been soft and delicious!