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Light and fluffy 100% Whole Wheat Rolls takes several minutes to prepare.

Light and fluffy 100% Whole Wheat Rolls takes several minutes to cook.

Light and fluffy 100% Whole Wheat Rolls makes 10 servings.

The ingredients for Light and fluffy 100% Whole Wheat Rolls are:

2? cups whole wheat flour
3tbsp+2tsp sugar
1/2 tsp salt
1 large egg
? cup milk
Tangzhong
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)

Tangzhong

Ingredients
1/6 cup bread flour
1/2 cup water

Here is how you make Light and fluffy 100% Whole Wheat Rolls:

Tangzhong Instructions1. Mix flour and water together and whisk until it is completely dissolved and no lumps remain.2. Pour mixture into a small pot and turn on medium heat. Begin stirring constantly as the mixture heats up. It will begin to thicken. When the temperature of the mixture reaches 65 degrees Celsius, turn off the stove and take the mixture off the stove to let it cool. I used a thermometer but I?ve read from Christine?s website and several others that you can sort of eye it. If you are continually stirring, the mixture will start to have ?lines ? and then it is done. I started to see lines around the same time the temperature reached 65C.3. Once the mixture is cooled, pour it into a bowl and cover the top using plastic wrap. Place the wrap directly onto the mixture to keep it from drying out and put it in the fridge for several hours or overnight. The paste does not keep well, so use within a few days.Whole Wheat Bread Instructions:1. Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.2. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it?s doubled in size, about 40 minutes.3. Punch down and let it proof again until double in size, about another 40 minutes.4. Transfer to a clean surface. Divide the dough into ten equal portions. Knead into balls and place on a cookie sheet. Cover with a towel and let rise until light and spongy, about 20 minutes.5. Bake at 400 degrees F for about 10-15 minutes.Serving Size: Makes 10 rollsNumber of Servings: 10Recipe submitted by SparkPeople user BEADEDBUDGIE.

The nutritional information for Light and fluffy 100% Whole Wheat Rolls is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 184.7

• Total Fat: 4.9 g
• Cholesterol: 31.6 mg
• Sodium: 156.0 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 4.4 g
• Protein: 6.1 g