As I have mentioned repeatedly, I am very lazy about going to the grocery store. Â If we decide to have burgers on a Saturday afternoon and I don’t have rolls, I’d rather make them than get into the car and trudge to the store. Â There are just certain times I refuse to go the grocery store — and the weekends are at the top of that list.
This is a great recipe for a mostly whole grain roll that is made using the breadmaker. Â It has evolved from my interest in replacing our bread with whole grain counterparts — and my husband and kids’ interest in bread/rolls that have the consistency of Wonder Bread. Â So this is a decidedly very “American” roll — super soft, light and fluffy, a little sweet, and with a slight crust after it is baked. Â It is definitely NOT a hard or crusty roll. Â But for typical American summer fare like burgers or hot dogs, these rolls are great and very traditional. Â You can toast or grill them slightly if you like, but I think you’ll love their softness when fresh.
They are greatly improved over typical rolls by the addition of whole wheat flour, sprouted spelt flour, and honey. Â But the key to the recipe is the vital wheat gluten — it gives the rolls their super soft consistency, regardless of the large quantity of whole grain flours. Â You should be able to get it in the baking section of your grocery store — or at a natural food store. Â These are definitely worth a try if you are looking for a soft, whole grain roll. Â We love them for cheesesteaks or burgers, but I think they would also be great for a soft dinner roll too.
Honey Whole Grain and Spelt Rolls
Makes about 8 large hamburger rolls
1 cup of white whole wheat flour
1 cup of sprouted spelt flour (can just use another cup of whole wheat if you prefer)
1 cup of all purpose flour
1 t salt
3 T vital wheat gluten
1/4 cup of olive oil
1/4 cup of honey
1 cup of very hot water
1 package of dry yeast (make sure it is not expired!)
1. Â In the breadmaker mixing pan, combine the flours (3 cups total), the salt, and vital wheat gluten.
2. Â In a small bowl, whisk together the egg, olive oil, and honey. Â Â Whisk in the hot water and stir in the yeast. Â Let sit for 5-10 minutes until it begins to get a little frothy.
3. Â Pour egg/yeast mixture into flour mixture in breadmaker pan. Â Put in breadmaker and set to “Dough” cycle — which takes 1 hour and 30 minutes on my machine. Â (I have had trouble with this dough not getting completely mixed in my breadmaker because of the high liquid content. Â When it is mixing, check it a few times and stir it up with a spoon to make sure it is mixing in with the flour completely.) Â Alternatively, I’m sure you can do this by hand — with at least two kneading and rising cycles.
4. Â When dough cycle is complete (the dough should be a soft ball and nicely risen), remove and divide into 8 balls. Â Line a 9×13 baking pan (preferably metal) with parchment and line four dough balls on each side (2 columns of 4 balls– 8 total). Â Let rise until doubled in a very warm place. Â I used the quick proofing cycle on my oven and it only took about 20 more minutes.
5. Â Preheat oven to 400 F. Â Bake rolls for about 15 minutes until golden brown on top. Â Remove to a rack to cool slightly before serving.