November 3, 2007 - 9:26pm
Want softest WW dinner rolls
I want to make the softest possible whole wheat dinner rolls for Thanksgiving. I'm looking at "Dinner Rolls for Aunt Agatha", on page 252 of Laurel's Kitchen Bread Book, possibly making a soaker and biga as preferments a la Peter Reinhardt's new whole grain book. I've also considered adding some potato flakes for a bit of extra softness.
What has been your experience with dinner rolls? I want the soft buttery roll I remember from childhood, just whole wheat. That's not too much to ask, is it? ;~)
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I have found that 100% whole wheat rolls or bread or whatever are never as soft as white, even with the addition of butter, oil and/or milk. Usually, I have to mix white and WW flour to get close to that kind of pillowy result.
"I am not a cook. But I am sorta cooky."
Cooky, I may do that, but I'll try a couple rounds of all WW first. I'm only doing rolls & a vegetable, so I have time to play around a bit. I hope to have some freshly milled grain to use for Thanksgiving day.
I have used this recipe several times and it has turned out well. But I think if you actually use a whole potato, mashed in it's water, it would probably be better than dry potato flakes. I would up the butter to 1/3 cup also. I used whole wheat for the whole thing. But I think next time, I will add some spelt flour.
Thanks Ramona. Could you point me to the recipe you used? I've seen a few online, and one here that Floyd says is close. This link is for the one from Sue Gregg's Eating Better Cookbooks.
http://articles.urbanhomemaker.com/index.php?page=index_v2&id=132&c=9
Yes, that is the right link for the recipe that I used. I think the potato would be a great idea to make the rolls even fluffier. Also, If you plan on using the sunflower seeds, I would put hot water over them first and let them sit overnight or a couple of hours, before using them. It makes them softer and you can't tell that you are eating them. Good zinc for you! Let me know what you think of your results.
Ramona, I was just looking at the Good Earth rolls recipe again, and noticed that it uses about 57% WW pastry flour - far more than the 35% used in Laurel's Rolls for Aunt Agatha.
Hmmn, here I am thinking of all sorts of changes at the last minute. I guess I can experiment, I've still got the first try in the freezer. They're not bad.
I was just browsing and accidentally came across this recipe which actually sounds pretty darn good and could be what you are looking for. It has some good reviews, too.
I have not made it so I don't know personally but you might give it a look and see what you think. They do look light in the photo. (hehe)
http://www.eatingwell.com/recipes/whole_wheat_roll.html
I was also going to mention that if you have never tried the Hodgson Mill whole wheat graham flour it would be wonderful in this recipe I would think. I have to buy that in the health food section of my local grocery. It is so sweet and much lighter in flavor than regular whole wheat but that is a very personal taste. Just an idea. Let me know if you try these. I might have to give them a try myself! :o)
Zola, they look wonderful. And at 40% white flour, I suspect that DH would prefer the taste. I can't believe they only call for 1 to 2 minutes total kneading! I'm tempted to make them, but that's such a red flag I hesitate to do them.
Whether I make these or the recipe I entered above, I think I will top them with the wheat germ. It dresses them up, and I can't do seeds.
The recipe I used is actually in another thread here.