Honey Wheat Dinner Rolls | A Pinch of Luv

This year I was assigned the dinner rolls for Thanksgiving! I always like to try a new recipe and I am always trying to add wheat flour to traditional recipes. But I like to add the whole grain flour in small doses because not everyone likes the nutty flavor of wheat.

This recipe yields 3 dozen rolls.

Ingredients:
1/2 cup warm water
1 1/2 cup warm skim milk (not hot it will kill the yeast)
4 1/2 tsp yeast (2 packets)
1/2 cup sugar
1 TB kosher salt
1/3 cup shortening
2 eggs (farm fresh or egglands best)
6 cups of AP (all purpose flour)
1 cup whole wheat flour
1 TB honey

Directions:

Place the yeast in the half cup of water and allow to foam ( the process can take up to 5 minutes)

If the yeast doesn’t foam you have bad yeast and throw it away and buy new.

Combine milk, sugar, honey , salt in a separate bowl and stir to dissolve.

Place milk mixture, yeast mixture, along with shortening,eggs, 1 cup of flour and beat until smooth with whisk attachment.

Add remaining flours (save 1/2 cup to add gradually and also for when you knead onto hard surface).

Using stand mixer knead with dough hook for 5 to 10 minutes on medium speed (gradually work your way up to medium if not flour will go everywhere!)

Remove from mixer once the dough no longer sticks to sides of bowl.

Lay the dough on a clean lightly floured surface.

And knead by hand for a minute until dough is smooth, elastic and no longer sticky.

Spray a large bowl with cooking spray and roll dough in the bowl to cover with the dough completely with the oil. Place parchment paper in top of the dough with a warm damp cloth.

Allow the dough to rise in refrigerator for up to 3 days. Or go straight to allowing the dough to rise for 1 hour and form into shape desired for roll. Form dough into large grape sized balls and cover with plastic wrap and let rise again for another hour. As shown I divided them into 3 balls and placed in cooking sprayed muffin tins to rise.