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Super Fluffy Whole Grain Dinner Rolls

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18 Comments

  1. Just made these today and they were WONDERFUL! I used Bob’s Red Mill 8 grain cereal and it worked quite well. Thank you for a delicious roll recipe! I was able to put my flour mill to good use!

  2. Hi, I just recently found your blog. I am wondering if this dough would work as a loaf. It sounds like it would be delicious as toast.

    1. Hi Susan! So glad you found me! These rolls are so good! I’ve never tried this dough as a loaf, but give it a try and see how it works. I have a Multigrain Bread recipe that I offer as one of my virtual baking classes that is so delicious! Let me know if you try it!

  3. I am always wanting to try new recipes and I ran into your blog. Decided to give these enriched rolls a try. I have a mill and Bosch mixer and they turned out divine. I think they’re the best rolls I’ve ever made really fluffy and I made 12 and they’re like the size of small loaves of bread so good. However, I did end up having to add just a little bit more flour not much they’re definitely not dry they’re perfect. I made a double batch, and I’m cold proofing half of the batch in the fridge tonight to bake tomorrow for the holiday gathering. I used convection bake and lowered the temp 5 degrees. We like the way confection gives the tops a little bit of brown.
    I did the first rise in my proofing box with the temperature at 75° doubled in size in about an hour.
    Also, I think the grams are off on the flower measurement I think it’s a little bit on the shy side. One cup whole wheat flour weighs about 120 grams.
    Thanks for sharing this successful delicious recipe.

  4. I have made this recipe twice in the past two weeks. Super delicious! Very flavorful and tender rolls. They were a big hit with our whole family – from my one year old up to my grandparents.

  5. How do you recommend getting the butter milk to 85-90 degrees without curdling? The ingredient list indicates 85-90 degrees, however the instructions indicate room temperature which is normally considered 72 degrees? Thank you in advance for clarifying?

  6. Mine come out still a bit doughy, am I doing something wrong? Do they need to stay in longer or are they just that way?
    Nina

  7. 4 stars
    Wonderfully fluffy & light. Instructions are superb! Our head chef in the 1970’s used totally cooked red river cereal, so I did too. I also doubled the amount of cereal, & did half honey, half molasses. Turned out as fabulous as our chefs were.

  8. So i’ve tried many dinner roll recipes, I love the flavor of yours but with ALL i’ve tried (not only yours) my dinner rolls always turn out dense. I let them double in size but still dense. Am i overworking them to make them into a roll shape or what would cause this?

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