The Best Wheat Rolls

I have tried a lot of roll recipes in my time.  Some have been too dry.  Some recipes claim to be whole wheat, but are mostly white flour.  White rolls have their place, but if you are wanting something slightly less indulgent, but still light, fluffy, and melt-in-your-mouth-good, this is your recipe.  Don't be intimidated by yeast, yeast is our friend, not foe.  So without further ado, here you are.

2 Tablespoons dry yeast
1/3 cup warm water*
2 cups warm milk
9 cups whole wheat flour, divided**
1 cup melted butter
3/4 cup honey
4 eggs
2 teaspoons salt
Additional butter

Mix yeast, honey, and warm water together in a bowl.  Add 4 cups of the flour, milk, butter, eggs, and salt.  Make sure the milk and butter are just warm, but not hot.  If they are too hot they can kill the yeast.  How do you know if it is too hot?  Well, I shall tell you.  If you can comfortably stick your finger in, it is perfect!  Mix until dough is smooth.  Gradually add remaining flour until dough isn't too sticky.  You may not need to add the full amount.  Here is the trick with adding flour.  If you add too much, you will have dry, dense rolls.  No one likes that.  You want to error on the side of adding too little rather than too much flour.  You will know when you have added enough flour when the dough starts pulling away from the sides of the bowl.  Also, if you dip your finger in flour and tap the dough it shouldn't stick too much.

After  all the flour is added continue to knead for 3-5 minutes.  I generally do this in my kitchen aid, but you could do it in a bosch, or even by hand.

Spray a large bowl with cooking spray and plop the dough in.  Spray the top with cooking spray and cover with plastic wrap.  Let it rise until it has doubled in size.  You can eyeball it or if you poke the dough and the mark of your finger stays, you will know it is ready.

Divide the dough into six sections and pat or roll until it is a circle a little smaller than a dinner plate.  I spray the counter with cooking spray or spread a little olive oil on the counter to roll it out so I don't add more flour.  Then use a sharp knife or pizza cutter to divide each circle into 8 wedges like a pizza.  Roll them up like crescent rolls and place them on a greased baking sheet to rise again for about 20-30 minutes.  Once they are almost doubled in size bake at 375 for about 10-15 minutes or golden brown.  When they come out of the oven, brush them with some melted butter.

**Wheat flour comes in many varieties.  The most common are red and white wheat.  I prefer hard white wheat.  It has similar nutrition as red wheat, but a lighter texture and flavor than red wheat.  I have found I can often sub out white flour with white wheat flour in other recipes without a dramatic change.  Most of the wheat flour sold in the store is red wheat.  I know gold medal sells white wheat flour and I have seen it at Trader Joe's too or your can grind your own, which is what I normally do.  It is really cheap (if you have access to a grain mill) and much healthier.  You can use red or white wheat in this recipe, but I think you will be more pleased with the results if you use white wheat.  If you are looking for pictures and more information, this explains it in a little more detail.

Adapted from Heavenly Homemakers.