For every big holiday (Easter, Thanksgiving, Christmas), my mom and I make our traditional whole wheat rolls. These rolls are slightly deceiving because they sound super healthy (whole wheat) when in reality they only contain 1 cup whole wheat flour to 3 cups white flour. We've played with the recipe by adding a higher ratio of wheat to white flour, but they just don't taste as good as the originals. Whatever name you want to give them, these rolls are absolutely amazing! They are shaped like crescent rolls but not necessarily the texture and flakiness of a tubed crescent roll. They are buttery and slightly sweet and ADDICTING. For each holiday we have to double triple the recipe so we make enough rolls for the holiday lunch/dinner, and enough for us to snack on until said lunch/dinner.
Warning: these rolls are very time consuming! First you make the dough, then let them rise for 1 1/2-2 hours, then roll them out and shape them, then let rise another hour, then bake. So expect to spend the entire day with these little guys.
I neglected to take pictures of all the steps to making these, which I really should have, so my apologies. Next time I'll be more on top of it! Here is a picture of the rolls rising the second time around and the finished product. I wasn't able to get pictures of all of the best rolls because once I was taking pictures, my siblings had already eaten all of the really good looking ones. Oh well. You get the idea.
Here's the recipe and I highly recommend you try these. I actually already doubled the recipe for the one I have written down, so if you don't want lots of rolls, cut this recipe in half:
Whole Wheat Rolls
1 c butter
1 c milk
3/4 c warm water
6 c white flour
2 c whole wheat flour
1 1/2 tsp salt
3/4 c sugar
4 1/2 tsp or 2 pkgs yeast
Softened butter to spread on rolls before they rise 2nd time
Preheat oven to 350 degrees. Mix warm water and yeast to proof.
Melt butter and let cool. Beat in eggs. Add milk and set aside.
Combine flours, salt, and sugar.
Pour in liquids and knead until smooth. (I would use the dough hook on the Kitchenaid mixer to mix ingredients, then knead until shiny...but that's just me :) )
Set in greased bowl (I use PAM) and allow to rise until double (1 1/1 hours)
Divide dough into three parts and roll out in large circle. Thin but not too thin or too thick. Spread softened butter onto entire circle of dough. Cut into wedges with a pizza cutter (like making a pie chart) and roll up like crescent rolls. Place on grease baking sheets.
Allow to double 1 more hour.
Bake at 350 until light brown. (10-12 minutes)
I really wish I had taken pictures of these steps because now that I'm re-reading over the recipe, it's kind of confusing. Let me know if you have any questions! This is a picture of them rising the second time.
We made these rolls on Friday before Easter and just kept them in an airtight container until we served them. Reheated them in the oven and they were just as good as the first day. They are yummy by themselves, with butter, with nutella (my favorite), with PB, with anything! Rolls are not very photogenic.