Continuing my dinning and entertaining series today! If you’ve missed it, be sure to check out the Vanilla Rosemary Lemonade, Edible Gift In A Jar: Vegetarian Five Bean Soup Mix, How To Build The Perfect Cheese Board, Dinner Party Guest Invite: How To AND Healthy Beet & Feta Salad. So much great information and recipes on how to throw the best party! You can’t have a dinner party without rolls. Am I right? I’m a mega-super-over-the-top bread lover and I can’t have a dinner party without rolls. I went on the hunt for a super fluffy and soft dinner roll. Let me tell you, it was not easy. In fact I tried two recipes before this one that went straight into the garbage (well, my friend Brittany insisted on taking the first batch off of my hands much to my dismay).
Whole wheat has the tendency and reputation to be dense and heavy. That’s not what I’m looking for when I bite into a whole what roll. I want pillowy. I want soft. I want to want to eat one after another (although I shouldn’t.). You get my point? Basically I want them to look, feel, and taste like a perfect white roll only with whole wheat flour. That’s possible isn’t it? Yes. It is indeed possible. I found this video on An Oregon Cottage and went right to work. I had my iPad set up in the kitchen and watched the step by step instructional right alongside me making them myself. Result? Perfection! They were exactly what I was looking for!! I changed them up only a tiny bit and made this Parmesan Garlic version that went perfectly with my meal! To serve them I used the IKEA 365+ White Serving Plate and IKEA Beige VARDAGEN Napkins to keep them warm, soft, and covered.
Fluffy Whole Wheat Parmesan Garlic Rolls
You haven't had a more pillowy soft whole wheat roll until you've tried these Fluffy Whole Wheat Parmesan Garlic Rolls! These homemade rolls are absolutely fantastic and you'll have a hard time believing they are 100% whole wheat. Great for special occasions and holidays!
- 2 tbsp. active dry yeast
- ½ c. warm water
- ½ c. butter softened
- ¼ c. honey
- 3 eggs
- 1 c. lukewarm buttermilk
- 4-1/2-5 c. whole wheat flour
- 1-1/2 tsp. salt
- 4 tbsp. melted butter
- 1/3 c. Parmesan cheese
- 1 tbsp. garlic salt with parsley
Dissolve yeast in the ½ cup warm water in a small bowl; set aside.
In the bowl of a stand mixer with the paddle attachment, cream together butter and honey. Add the eggs and mix, scraping the sides. Add buttermilk and yeast mixture. Add 4-1/2 cups of flour and the salt, mixing just until combined.
Swap out the paddle attachment to the dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a 1-2 tablespoon of flour, if needed.
Cover and let sit in bowl to rise for one hour.
Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish. Let rise, covered for one hour.
Preheat oven to 350 degrees. Bake for 20-25 minutes until golden brown. Brush with melted butter and sprinkle with Parmesan and garlic salt. Best if served immediately.
Adapted from An Oregon Cottage
*A very special thank you to IKEA Draper who generously provided the product used in this blogpost series. As always, all opinions are 100% my own.
Hi! Can I use flax egg instead of eggs?