There are few things more wonderful than the smell of freshly baking bread in your home. Except perhaps eating freshly baked bread in your home.
This recipe though it may seem complicated is really not bad. The dough is sticky so use lots of flour when you roll out the dough and don’t be afraid if the dough sticks to your hands, it’s going to happen!
Most of the prep time is for the raising and baking. The dough comes together in about 20 minutes. Another time saving tip is that if you don’t want to shape the rolls into balls you can roll out the dough into circles and cut like a pizza into 12 slices. Roll up like a crescent roll and place on the baking sheet to raise. What really takes these rolls over the top is by rubbing butter over the tops right as they come out of the oven. Amazing!
You can cut this recipe in half but I promise they won’t last long. I like to make the full batch because they freeze easily. Throw half in the freezer and have rolls with another meal later and save you some time down the road. Regardless, you will have a happy family with these!
Delectable White, Whole Wheat, and Oat Dinner Rolls
- 2 Tbsp Active Dry Yeast
- ½ cup warm water (90-100˚ F)
- 2 Tbsp Turbinado sugar
- 2 cups boiling water
- 2/3 cup Turbinado sugar
- 2 generous tsp kosher salt
- 2/3 cup shortening
- 6 eggs
- 1 cup whole wheat bread flour
- 1 ½ cup quick oats
- 6 ½ cups all purpose flour
If you haven’t milled your own flour, it is easy with the Wondermill. Simply turn on the mill, fill the hopper with the wheat berries and watch them disappear quickly into fabulous whole grain flour collected in your holding canister. Store any left over flour in an airtight container.
8 cups of grain yields about 12 cups of flour.
I like a finer milled flour for the light airy texture in these rolls so I recommend the bread or pastry flour setting. If you don’t have your own mill or you have already milled flour, you can easily substitute a regular coarse grain flour instead of the finer flour.
In a large measuring cup or medium bowl combine the yeast with ½ cup warm water and 2 Tbsp sugar. Mix well with a fork.
Bring 2 cups of water to boil in a medium saucepan. Add 2/3 cup sugar and the salt.
Remove from heat. Add the shortening and stir until melted. Set aside.
In a medium bowl lightly beat the eggs. Scoop ¼ cup of the hot sugar, water, shortening mixture and slowly pour into the eggs while beating with a fork. When combined add another ¼ cup scoop and repeat. The eggs with be frothy and turn a darker yellow color.
Pour the remaining hot water mixture into the bowl of a high capacity stand mixer (5 qt) fitted with a dough hook. While the mixer is running on medium speed, slowly add the eggs.
Add the whole wheat flour and the oats to the liquid and mix well.
Add 2 cups of all purpose flour and mix until all the flour is incorporated. Add the yeast and 2 more cups of flour and mix.
Add the remaining flour a cup at a time until the dough starts to pull off the dough hook but is still a thick paste.
Turn out the dough into a bowl that has been prepared with shortening or non-stick cooking spray. Cover and let rise until double about 45 min – 1 hour.
Prepare a cookie sheet with parchment paper. Divide the dough in half. Generously flour a flat work surface and lightly roll the dough into a rectangle. Use a pizza cutter to divide the dough into 24 equal portions.
Roll each portion into a 1 ½” ball and place by pushing on the middle of the piece and pulling the corners into the middle. Place the shaped roll on the prepared baking sheet. Repeat with the remaining dough.
Preheat the oven to 350˚ F. Cover the pan with a clean dish towel. Raise the rolls until doubled about 45 min – 1 hour.
Bake for 20-25 minutes or until lightly golden brown and the rolls sound hollow and do not jiggle when tapped. Remove from the oven to a cooling rack. Immediately rub the top of the rolls with butter.
These rolls freeze amazingly well. After they have cooled completely divide and place in a gallon sized ziplock bag and place in the freezer. When ready eat. Pull out of the freezer. Preheat the oven to 350˚ F. Bake for 5-10 minutes until warmed through.
Makes 48 Rolls
*Note: Turbinado sugar is a raw natural sugar you can substitute regular granulated sugar.
- 2 Tbsp Active Dry Yeast
- ½ cup warm water (90-100˚ F)
- 2 Tbsp Turbinado sugar
- 2 cups boiling water
- ⅔ cup Turbinado sugar
- 2 generous tsp kosher salt
- ⅔ cup shortening
- 6 eggs
- 1 cup whole wheat bread flour
- 1 ½ cup quick oats
- 6 ½ cups all purpose flour
- In a large measuring cup or medium bowl combine the yeast with ½ cup warm water and 2 Tbsp sugar. Mix well with a fork.
- Bring 2 cups of water to boil in a medium saucepan. Add ⅔ cup sugar and the salt. Remove from heat. Add the shortening and stir until melted. Set aside.
- In a medium bowl lightly beat the eggs. Scoop ¼ cup of the hot sugar, water, shortening mixture and slowly pour into the eggs while beating with a fork. When combined add another ¼ cup scoop and repeat. The eggs with be frothy and turn a darker yellow color.
- Pour the remaining hot water mixture into the bowl of a high capacity stand mixer (5 qt) fitted with a dough hook. While the mixer is running on medium speed, slowly add the eggs.
- Add the whole wheat flour and the oats to the liquid and mix well. Add 2 cups of all purpose flour and mix until all the flour is incorporated. Add the yeast and 2 more cups of flour and mix. Add the remaining flour a cup at a time until the dough starts to pull off the dough hook but is still a thick paste.
- Turn out the dough into a bowl that has been prepared with shortening or non-stick cooking spray. Cover and let rise until double about 45 min – 1 hour.
- Divide the dough in half. Generously flour a flat work surface and lightly roll the dough into a rectangle. Use a pizza cutter to divide the dough into 24 equal portions.
- Prepare a cookie sheet with parchment paper. Roll each portion into a 1 ½” ball and place on the prepared baking sheet.
- Preheat the oven to 350˚ F. Cover and raise the rolls until doubled about 45 min – 1 hour. Bake for 20-25 minutes or until lightly golden brown and the rolls sound hollow and do not jiggle when tapped.
- Remove from the oven to a cooling rack. Immediately rub the top of the rolls with butter.
- These rolls freeze amazingly well. After they have cooled completely divide and place in a gallon sized ziplock bag and place in the freezer. When ready eat. Pull out of the freezer. Preheat the oven to 350˚ F. Bake for 5-10 minutes until warmed through.
- Makes 48 Rolls
- *Note: Turbinado sugar is a raw natural sugar you can substitute regular granulated sugar.
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