These rolls are not only a tasty addition to any meal but also a healthier alternative to traditional rolls. Made with whole wheat flour, they offer a hearty texture and a nutty flavor that elevates any dining experience.
Ingredients
Scale:
3 cups whole wheat flour
2 tablespoons sugar (can substitute with honey for a natural sweetness)
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (about 110°F or 43°C)
2 tablespoons olive oil (or melted butter)
1 tablespoon honey (optional, for additional sweetness)
1 egg, beaten (for egg wash, creates a golden crust)
Sesame seeds or poppy seeds (for garnish)
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
Once the yeast is activated, stir in the olive oil and honey, mixing well.
In a separate bowl, whisk together the whole wheat flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic.
Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm spot for about 1 hour, or until it has doubled in size.
Once risen, punch down the dough to release the air. Divide it into 12 equal pieces.
Shape each piece into a ball and place them on a greased baking sheet.
If desired, cover the rolls with a towel and allow them to rise again for about 30 minutes.
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg and sprinkle sesame seeds or poppy seeds on top.
Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown.
Remove from the oven and let them cool on a wire rack before serving.
