Soft Yeast Dinner Rolls (first foodie Friday)

I LOVE bread. I mean really really love bread. Soft chewy bread, crusty sour bread, sweet challah bread, beer bread, yeah you get the point. 

There isn't much better than a fresh baked batch of bread. I have searched high and low for the perfect dinner roll recipe. You know the rolls I am talking about. The super soft sweet ones from "Insert chain restaurant here". They are buttery, and golden on the outside, then soft and airy on the inside. Not only I have a mastered the perfect recipe, I have also made it whole wheat!

Whole wheat yeast rolls

 Makes 1 dozen

 2tsp. active dry yeast

1/4 c. warm water

1 c. milk, scalded and cooled to lukewarm

1 1/2 tablespoons of melted butter, slightly cooled

1/4 c. honey

3 1/2-4 Cups whole wheat flour 

4 teaspoons vital wheat gluten

1 whole egg

1 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. 

 Combine yeast mixture, milk, 1/2 cup sugar and enough flour plus wheat gluten to make a medium batter (about the consistency of pancake batter).

 Beat thoroughly.  Add melted butter, eggs and salt.  Beat well.  Add enough flour to form a soft dough.  

 Knead dough with dough hook until smooth and satiny (about 4-5minutes) and put in greased bowl; turn over to grease top. You can also kneed by hand if you don't have a hook attachment, just makes sure to flour your working surface.  

Cover and let rise in a warm place until double in bulk (about an hour).

Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled (about 30 minutes)

Bake at 350 degrees for 10-15 minutes or until golden brown.  Baste immediately with butter (or honey butter if your heart desires!)

I hope you enjoy!

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