Whole Wheat Pan Rolls

We have a few recipes in our house that are family favorites. Recipes that we turn to again and again. Recipes that people request on special occasions and when we just need comfort or familiarity. One-eyed Egyptians and ham fried rice are two of those such recipes. Whole wheat pan rolls is another.

These rolls are really easy and make a whole bunch so there are always leftovers. Fortunately, they are fabulous toasted the next day with butter and honey on them. These rolls are the perfect partner with a big bowl of soup. Here we go.

First, a caveat. These pictures are not very good. In fact, they are really bad. I need serious help in the photo department. I also need more natural light in my kitchen. In the interest of better blog pictures I really think I need new skylights in my kitchen. I could write the expense off as a business expense, right?

Whole Wheat Pan Rolls
makes 2 dozen

Dissolve together in a big bowl:

1 1/2 c. warm water
2 Tbs. yeast
1/4 c. honey

Let the yeast dissolve and get foamy then add:

1 1/2 tsp salt
1/2 c. melted butter
3 eggs
2-3 c. whole wheat flour
2-3 c. all-purpose flour

Knead until dough is smooth and elastic. Or, do what I do, put it in your stand mixer and let the mixer do the work! The amount of flour is something I struggle with. The original recipe says 4-5 c. whole wheat flour. We prefer it half and half and it definitely needs more than 5 cups. I just keep adding a 1/3 of a cup at a time until the dough comes together and isn't sticky.

Cover and let rise until doubled. Punch it down and turn it on to a floured surface.

Divide the dough in half. Then divide each half in half. Now you have four equal pieces. Take each piece and divide in in half again (I promise, we are done with the "divide it in half" stuff!). Each of these new little pieces will be divided into three equal parts. What we are trying to do here is make two dozen rolls that are all the same size! If you can come up with a better way, be my guest, but this works for me.

Take each of those little pieces and mush it in your hands (kind of a mini kneading session) then form it into a ball. Place the balls in a big pan. I use a half sheet cake size pan. You could also use two 9 x 13 pans. Here is what they will look like when you get to this point:
(At this point I want to remind you of my earlier confession. These pictures are really bad. But the food depicted in them is really good. Trust me.)

Cover the pan and set it someplace not too cold. Let it rise until the rolls are twice as big. They should be touching each other and starting to push against each other. Like this:
Put it in a 350 degree oven for 15 to 20 minutes. They should be nicely browned and have an internal temperature of over 180 degrees. They will look like this:

When you pull them apart they look like this:

This picture is better. Maybe I'm learning?

You split these babies open and spread butter on them and Wow! You can really go crazy and drizzle honey on it. Help me, I'm addicted. I have some of these on the counter from dinner tonight. I think I need a midnight snack.

Yum!

Jill