Whole Wheat Dinner Rolls with Freshly Milled Flour
These brioche dinner rolls are soft, rich, and buttery with the depth of flavor that only freshly milled flour can provide. Learn how to balance whole wheat and white flour, mix for proper gluten development, and bake fluffy, tender rolls your family will love.
Equipment
- Stand Mixer Dough Hook Attachment
- Kitchen Scale
- Internal Thermometer Thermapen
Ingredients
- 3 cups Freshly Milled/ Whole Wheat Flour 380 g
- 1 cup Bread Flour 120g
- 1 cup Milk 240 g
- 2 Eggs
- ¼ cup Sugar 50 g
- 1½ Tbsp Instant Yeast 15 g
- 1 tsp salt 6 g
- 1 stick salted butter 113 g (Room temp. and cubed)
Egg Wash
- 2 egg yolks whisked with a fork
Instructions
- Add all ingredients into your stand mixer.
- Mix for 15- 20 min. until dough cleans the side of the bowl and appears smooth.
- Transfer to a greased bowl and cover with plastic wrap. Let rise until doubled, 1-1.5 hours.
- Preheat the oven to 350 degree F.
- Deflate dough and divide into 16 pieces. Take each piece in a cupped hand and roll into a ball. Place on 2 baking sheets lined with greased parchment paper, 8 per sheet.
- Let rise a second time for 30 minutes or until almost puffy and just touching. Egg wash.
- Bake 18-25 minutes or until the internal temperature is 180 degrees F. They should look golden brown and feel light and hollow inside.