Monday, May 26, 2014

The Always Good Honey Whole Wheat Rolls

Being a health freak, I always think that eating wholemeal is good.

See this at Victorian Better Health Channel website. It says that wholegrains including wholemeal is always good for you.

For this personal belief, I always try to incorporate wholemeal into our food. However, I have to say that cooking and baking food with wholemeal can be challenging as some food with wholemeal can really tastes like cardboard to some of you...

Man: No wholemeal bread, please!
Boy: Me too. Mum, can I have white bread, please?

Can you imagine? This is what I always hear whenever my wholemeal bakes are tough and not so appetizing. I know it is sad to hear negative feedback but I try not to give up. Although a recipe that bakes soft and fluffy wholemeal bread can be pretty rare, I have managed to find something...

These honey wholewheat rolls are surprisingly very soft, even when they are lightly toasted or consumed on the next day. I'm surprised that my family and I are very impressed with these rolls. Yup! No complains! And, so I have been baking these rolls for more than once. 

It is an easy and straight-forward recipe that does not require any pre-fermentation, starch or gluten gelationation and water roux methods. Yet, these rolls taste so good... Maybe it is the use of vitamin C from fruit juice that works well as a bread improver. Or maybe it contains a good proportion of flour, liquid and milk. Or maybe it contains potato flakes that retains moisture better. The possible maybe of this recipe seem endless...

honey whole wheat rolls
The Always Good Honey Whole Wheat Rolls
The healthful ingredients to make these rolls
Is this the secret ingredient of all?
Proving the bread rolls
Look how soft and fluffy these rolls are...

Here's the recipes from King Arthur Flour
(with my modification in blue)

Make 16 rolls

2 1/4 tsp instant yeast
1 cup lukewarm water 
1/4 cup orange juice 
(I have used either apple juice or orange juice and the both works)
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
3 tbsp honey
1 cup King Arthur Unbleached All-Purpose Flour
(I use a combination of bread flour and Italian OO flour in the ratio of 1:4)
2 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
1 1/4 tsp salt
2/3 cup instant mashed potato flakes
1/4 cup nonfat dry milk

Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together - by hand, mixer or bread machine set on the dough cycle till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 min at second speed. In a bread machine (or by hand), it should form a smooth ball. - Using a breadmaker with dough setting, I mixed, kneaded and proved my dough .

Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 min to 2 hrs. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. - I did my first prove for 2 hrs.

While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.

Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.

Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.

Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; they won't touch one another.

Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hrs.

They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 350°F

Bake the rolls for 15 min, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter coloured on the sides, an additional 10 to 13 min.

Note: I preheat my oven at 170°C fan forced and brushed my rolls lightly with milk before baking. I covered my first pan of rolls loosely with aluminum foil for the first 15 min of baking but one of the rolls stick on the foil when the foil was removed. For this reason, I didn't cover for my subsequent pans of rolls with foil and the rolls were all nicely baked without the use of any cover. The total baking time of each 20 cm round cake pan containing 8 rolls is 20-23 min.

Remove the rolls from the oven, and after 2 or 3 min, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

Happy Baking
Please support me and like me at Facebook...


  1. Haha, I feel so guilty after reading your post.. Coz I'm the one who always ask for white bread.. I don't like wheat bread, so it will be always white bread.. But ever since having kids, I try to buy wholemeal bread, to get them to eat, I know they are good and better than white bread.. Your honey wheat rolls look good, I don't mind having all of them with my favourite butter & jam.. Or dunked in Milo.. Or eaten as it is..

  2. I bake wholemeal often, and love both texture and taste. Love it. And yours looks lovely, soft, and perfect. Well done, you.

    PS: My current blog banner is made of spelt dinner rolls. I rather enjoy working with spelt and use it in many different things, including waffle sticks.

  3. Hi Zoe, yes, I can see how soft and fluffy these rolls are, possible from the potato flakes and milk in the ingredients...would love to try this too once I get my potato flakes. I am always gamed to try new bread recipes whenever I can:D

  4. Looks so healthy and wholesome :) Will definitely bookmark this! Thanks for sharing this in LTU! :)

  5. Those rolls are beautiful!! Blessings, Catherine

  6. Hi Zoe, since my breadmaker was broken, I never get the mood to bake bread anymore, though very often, I use my stand mixer to knead the dough. Anyway, I will take this recipe home with me first. Thanks for sharing!

  7. A healthy and a good chewy option........... :)

  8. very lovely texture and i love the truly visible grains

  9. Hi Zoe! Your whole wheat rolls look so soft. I actually like wholemeal or whole wheat breads and buns and no complaints even though they are not as soft as the white version.

  10. These rolls look so perfect.. :) I also believe that using whole meal flour is better :)

  11. Zoe, this whole wheat rolls look so soft and fluffy! with orange juice in it i bet your son will love the bread!

  12. Hi Zoe, I like this whole wheat rolls, looks very soft, have to give this a try.

  13. Hi Zoe! Love these bread rolls! Look delicious!

  14. I try to use whole wheat as a sub, but get the same push-back you do from the men in my house.

  15. oh goodie...I just bot a pack of wholemeal flour last week..:-p they will come in handy now..
    love your freshly baked honey rolls:-D

  16. Hi Zoe,
    If you give me wholemeal bread and plain white bread, I will sure pick wholemeal for my family and myself.
    I guess the milk and potato flakes give this bread a soft and nice texture.
    Love your soft and puffy wholemeal bread.

  17. Oh my, your family & friends must be real lucky at the rate that you're baking. Wish we were neighbours. Lol! It was good seeing your name too at The Black Mentos Beauty Box. Happy blogging!

  18. Oh these looks really good and healthy! I love how fluffy they are!

  19. In my life I have made bread twice and I back out because too time consuming. BUT recently, don't know why the itch is coming back after reading your post on bread. Maybe those beautiful photos of yours tempting me to make it....hahaha

  20. hai, can i substitute potato flakes ? if yes, whit what? because its so hard to get one in my city. thankyou..Sondang

    1. Hi Sondang,

      I think you should be able to substitute potato flakes with potato flour. Of course, potato flakes is a better option to use as it is lighter and creamier when it is reconstituted with water. You should be able to find potato flour easily in any health shop or gluten free section of your local supermarket. Cheers!


  21. Do you think I can use homemade mashed potatoes, instead of potato flakes?

    1. Hi, Unlike potato flakes, mashed potatoes contain extra moisture and can vary depending on the different types of potatoes and also the different cooking method that you used. So, I don't think that it is advisable for you to do this substitution.