These rolls are so easy to prepare, can be made with whichever flour you want and are loved by kids! What more can you ask for?
This dough works with any type of flour, but use some white flour for best results. I’ve done half white, half whole wheat, or half spelt. Each batch of rolls came out delicious.
The Easiest Whole Wheat Rolls
Serves: About 30 Rolls
Ingredients
- 2 ½ cups warm water
- 2 tablespoons dry yeast
- 3 cups apple juice or soy milk
- ¼ cup sugar
- 12 cups flour (see notes above for choosing a flour)
- 2 tablespoons salt
- ⅓ cup oil
- 1 egg, beaten, for egg wash
Instructions
- In the bowl of an electric mixer, dissolve yeast in water. Add juice and sugar. Add flour, salt, and oil, mixing on low speed for 5-10 minutes. Let dough rise for 1 hour, form rolls and let rise another ½ hour. Preheat oven to 350ºF. Brush with egg. Bake for about 30 minutes, until golden brown.
Can I half the recipe, and get the same results?
Can’t see why not, although I’ve never tried it. Let me know!
Would white whole wheat flour work well in this recipe?
Yes sure! Really any type of flour will work!
How many Kilo of flour is this recipe?
2 kilo
What can you sub for apple juice ? Would water work ?
Soy milk is great, makes for a very fluffy roll but water would also work – they’d be hamotzi then.
The dough was very liquidy for me too. I couldn’t shape it into balls so I made them in cupcake holders and they came out very good..
what makes these mezonos rolls?
The liquid content is less than half water, ie: 2.5 cups water versus 3 cups apple juice. Some hold that when the liquid part is less than half water, it renders the baked good mezonot, and not lechem.
This was a hit recipe i used half white and half whole wheat flour
i was out of apple juice so i mixed half grape juice with half water for the juice part
that it should have enough juice to stay mezonos!
If I do all water as I want them to be Hamotzi would I need to add more sugar?
great simple recipe! It’s going into my class brochos cookbook, thank you!
I was so excited to try this recipe, but it just does not work! The dough did not develop, it remained wet and sticky even after adding more flour, kneading more, and letting it rise for another hour. I checked my yeast and its active. The only thing I can think of is that it needs 2 TSP SALT, NOT 2 TBSP- that sounds like an awful lot and would prevent the dough from developing. What a waste of 12 cups flour… hope I can at least make crackers out of the dough. ????
Is there a mistake with this recipe? I also tried it but it was way too sticky. I usually use 5 cups of water for 6 lbs. of flour (for challos). Something is definitely wrong with this recipe. Please clarify.
Delicious! Made 100% whole wheat and they were great. If you’re used to white, they might seem dense. But used to whole wheat they were fluffy and excellent.
Super easy to make the dough – it was a little on the sticky side as others mentioned, but had no problem tucking them into ball shapes despite that.
Thank you!
Can i make garlic knots out of this dough? looking for a mezonos dough for garlic knots.