Whole Wheat Dinner Rolls

I have been looking for whole wheat in Korea, but having a hard time finding it. However, my daughter picked up a bag she thought might be whole wheat flour.  I used to make whole wheat bread all the time.  I used to always look for ways to make thing healthier, and homemade whole wheat rolls are not only healthier, they taste great!  However, here in Korea, whole wheat flour is just hard to find. When she gave me the bag, we could both see that it had written on it that it was whole wheat, but the flour just didn’t look very brown, but it was a shade darker than white flour, so I thought I would try.

This is the flour we found that says it is whole wheat.
When I compared it to my white flour, it was darker, just not as dark as I remember whole wheat flour being in America.
I began by putting two packages of yeast in a big mixing bowl.
I heated 2 1/4 cups of water, but I didn’t boil it.
I added the very warm water to my yeast by mixing it with a wire whip.

I began by putting 2 packages of yeast in a big mixing bowl.  Next, I added 2 1/4 cups of very warm, but not hot water. If you are wanting to do this, you need to make sure the water is the right temperature. If the water isn’t warm enough, the bread won’t rise. If the water is too hot, it will kill the yeast.  You need to be able to put your finger in it and feel it is hot, but not scald your finger.  Your finger won’t be red.  Don’t boil the water, just get it very warm like nice warm bath water.  I mixed the water and the yeast with a wire whip.

I added 3/4 cups of sugar.

I added 3/4 cup of sugar.  Some people may say, “But, you are using a lot of sugar.”  No, I am using the right amount.  You see, it takes more sugar for whole wheat bread than for white bread.  It takes sugar to make yeast work too, and if you use whole wheat, you need a little extra sugar because whole wheat flour is harder to rise than all white flour.

I put in 2 tablespoons of cooking oil.

You have to have cooking oil because it causes the dough to have more elasticity.  I put 2 tablespoons of cooking oil.

I added 3 eggs.

After I put in the cooking oil, I added 3 eggs and mixed it with the wire whip again.  In the picture, you can see my recipe.  You can see that it is an old piece of paper and I have marked things out and added other things.  This is my recipe, and I have done a lot of experimenting to make it good.

Next, it is time to add the flour.  I started by putting 2 cups of whole wheat flour.  I am not going to use only whole wheat flour because I tried that many years ago, and if you use only whole wheat flour, your bread will not rise and it will be one big lump like a rock.  I figured out the perfect proportions for whole wheat to plain white flour.  When I put this whole wheat flour into the yeast, it was noticeably darker than the white flour, so I became even more convinced that we were right about it being whole wheat flour.

I added 4 cups of white flour.  You can see the difference in the color of the dough and the white flour. It is whole wheat flour.

After I added the 2 cups of whole wheat flour, I added four cups of white flour.  I added the cups one by one mixing well each time.  First, I mixed with the wire whip, but it became too thick for that, so then I started using a spoon, and it eventually became too thick for that.


Next, I got flour all over my hand and sprinkled some on top of the dough and began kneading.  I just kept punching the dough, picking it up for the bottom, folding it over, pushing it, again and again until all the flour was worked in and the dough was not sticky.  You need extra flour after the four cups of white flour you just put in to make it not sticky, so if you want to do this, sprinkle more flour in as you are kneading or your hand will stick to the dough.

I put the dough in the oiled mixing bowl.
I turned the dough over.

After that, I got another mixing bowl and oiled it.  I took the dough and put it in the oiled mixing bowl, and then I turned it upside down so it there was oil on both sides.



I put the bowl in a warm place in the kitchen where it wouldn’t be disturbed and put a clean dish towel over it to let it raise.

I left it for a couple of hours until the dough was double in bulk.
I punched it down.
I oiled a pan and made bread rolls.

When the dough had risen enough, I punched it down, put oil in a pan, and formed dinner rolls putting them in the oiled pan. To form these rolls, I just pull off a piece of dough, flatten it out in my hand, and then roll it up, then fold it in two putting the ends of the dough on the bottom and the place that was folded on top.  I make sure my hands have oil on them so the dough won’t stick to my hands, and that also makes the bread dough already oiled like it needs to be to cook.

I put the rolls aside to rise again.

Next, I put the pan of rolls aside with the clean dish towel over it to rise the second time.

Next, I baked them.

When they have risen enough, I put them in an oven at 375 degrees Fahrenheit for 10 minutes. After 10 minutes, I change to 350 degrees Fahrenheit and leave them in the oven 30 minutes more.

After 30 minutes, the rolls are done.

After 30 minutes, my rolls are done. It looks like they rose so much that some of the dough dribbled to the bottom of the oven, but that is okay. I can clean it.  I took them out of the oven and melted margarine all over the top while they were still hot.

My hot whole wheat bread was delicious.

There was one roll on one side that was kind of dangling, so I pinched it off and ate it so I could see how they taste, and it was delicious!  If you don’t really like whole wheat bread in the store, don’t worry, this is 100 times better!

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