Cracked Wheat Rolls

Cracked Wheat Rolls

This is a favorite recipe that I got from Than’s mom. ¬†These rolls are hearty but soft, and so delicious especially when eaten warm on the day they were baked. ¬†They also freeze pretty well, though, so you can stash some away for later.

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Cracked Wheat Rolls
Hearty, nutty dinner rolls with lots of good grains
Course Bread
Cuisine Staff Lunch
Servings
rolls
Ingredients
Course Bread
Cuisine Staff Lunch
Servings
rolls
Ingredients
Instructions
  1. Pour 1 cup boiling water into a glass mixing cup. Stir in cracked wheat set aside to soften.
  2. Mix 3/4 cup warm water, sugar, and yeast together in the bowl of a stand mixer. Whisk well and allow to sit about 5 minutes or until foamy.
  3. Blend in salt, egg, and oil. Add softened cracked wheat along with any additional water in the cup.
  4. Mix in 2 cups of all-purpose flour and 1 cup of whole wheat flour. If you've been using a different attachment, switch to the dough hook at this point.
  5. Add 1 more cup of all-purpose flour and 1 more cup of whole wheat flour or other ground grain (flax, rye, wheat germ). Knead in mixer until well combined.
  6. Cover bowl with plastic wrap and allow dough to rise to the top of the bowl, about 1 hour.
  7. After dough has risen, gently knead it back down with oiled hands. Allow dough to rise once more if you have time. (This second rise is optional).
  8. With oiled hands, separate out portions of the risen dough and shape into rolls of desired size and shape. Place on greased cookie sheets.
  9. Allow rolls to rise once more after shaping. Preheat oven to 400 degrees.
  10. Bake rolls at 400 degrees for 10 minutes or until they begin to brown. Don't overcook!
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