Do you enjoy fresh bread with your meal when you break your fast? These whole wheat rolls are quick to prepare and best enjoyed while warm.
This recipe came via my sister-in-law, who got it from her cousin, who got it from…I don’t know where before that. But what I do know is that’s how good recipes get around.
I use regular white flour, and this fresh bread has been made with whole wheat and white whole wheat, so it’s very versatile and you can really do whatever you want (I even fill them with sautéed onions).
These come together really fast and they’re really good with soup…but there’s one catch. They’re only good while they’re fresh! So bake them on Tisha B’Av to enjoy in the evening.
In a large bowl, combine all ingredients
and knead by hand.
Once everything is combined, let rise 30 minutes.
Form into approximately 12 rolls and place on a parchment-lined baking sheet.
Let rise an additional 20-25 minutes (you won’t notice it rise so much).
Whole Wheat Rolls
Ingredients
- 2 cups water
- ⅓ cup oil
- 3 tbsp honey
- 2 tbsp molasses (or more honey)
- 1 tsp salt
- 5 cups whole wheat flour Also works with white whole wheat and regular white flours
- 1 tbsp instant yeast
Instructions
- In a large bowl, combine all ingredients and knead by hand. Once everything is combined, let rise 30 minutes.
- Form into approximately 12 rolls and place on a parchment-lined baking sheet. Let rise an additional 20-25 minutes (you won’t notice it rise so much).
- Preheat oven to 375°F. Brush with egg and sprinkle with onions (can fill with sautéed onions!), (can do oats), sesame seeds, poppy seeds, and Everything Bagel.
- Bake for 20 minutes if the rolls are spread apart, and 30-35 minutes if they're made pull-apart style, as shown in the photo.
See this post for other things to make for your break-the-fast meal.
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the amount of oil is not clear on my screen.
1/3 cup oil. Thanks for pointing that out. It’s fixed now.
Just made these……they are so good! The post said they’re only good fresh….do they not freeze well?
Can you use white flour
I made these today but I didn’t have enough whole wheat flour for the recipe so I used 2 c white whole wheat flour and 3 cups of white flour. They came out incredible. (I also let the dough rise on my counter for a few hours) They were fluffy and delicious. I felt like I was eating cinnamon buns without the cinnamon.