Whole Wheat Herb Rolls

Enjoy the satisfying whole wheat goodness of these flavorful herb-scented dinner rolls.

Whole Wheat Herb Rolls

Whole Wheat Herb Rolls

Yield

24 rolls

Prep Time

0:30

Bake Time

15 to 20 minutes

Rise Time

1 hour, 45 minutes

Yield

24 rolls

Prep Time

0:30

Bake Time

15 to 20 minutes

Rise Time

1 hour, 45 minutes

ingredients

  • 1-2/3 cups warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1/4 cup honey
  • 1/4 cup butter OR margarine softened
  • 1 teaspoon salt
  • 3-1/2 to 4 cups whole wheat flour
  • 1/4 cup wheat bran
  • 1 tablespoon vital wheat gluten
  • 3/4 teaspoon sage
  • 1/2 teaspoon leaf marjoram
  • 1/2 teaspoon leaf thyme
  • 2 tablespoons butter melted

DIRECTIONS

  1. Place 2/3 cup water in a large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, 1/4 cup butter, salt, 1 cup whole wheat flour, wheat bran and wheat gluten; blend well. Stir in sage, marjoram, thyme and enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. Punch dough down; remove to lightly floured surface. Divide dough into 24 equal pieces; shape into smooth balls. Arrange balls in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Preheat oven to 400°F.
  3. Bake for 15 to 20 minutes or until golden brown. Remove from pans; brush with melted butter. Serve warm.
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Whole Wheat Herb Rolls

  • Yield: 24 rolls
  • Prep Time: 0:30
  • Bake Time: 15 to 20 minutes
  • Rise Time: 1 hour, 45 minutes

Ingredients

  • 1-2/3 cups warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1/4 cup honey
  • 1/4 cup butter OR margarine softened
  • 1 teaspoon salt
  • 3-1/2 to 4 cups whole wheat flour
  • 1/4 cup wheat bran
  • 1 tablespoon vital wheat gluten
  • 3/4 teaspoon sage
  • 1/2 teaspoon leaf marjoram
  • 1/2 teaspoon leaf thyme
  • 2 tablespoons butter melted

Directions

  • Place 2/3 cup water in a large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, 1/4 cup butter, salt, 1 cup whole wheat flour, wheat bran and wheat gluten; blend well. Stir in sage, marjoram, thyme and enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Punch dough down; remove to lightly floured surface. Divide dough into 24 equal pieces; shape into smooth balls. Arrange balls in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Preheat oven to 400°F.
  • Bake for 15 to 20 minutes or until golden brown. Remove from pans; brush with melted butter. Serve warm.