These have recently become a favorite around here. So quick to make, but more flavorful then other quick breads.
1 ½ cups non-fat milk or water
3 tablespoons butter, cut into chunks
3 tablespoons sugar
2 cups white whole wheat flour
1 ½ - 2 cups all purpose flour or bread flour, divided
1 tablespoon rapid rise/quick rise yeast (or if you have packets, one packet (2 1/4 teaspoons) will work just fine))
1 ½ teaspoons table salt
1 egg at room temp (place in a bowl of warm water for at least 5 minutes)
Preheat oven to 170-200 degrees. Then turn off immediately once it comes to temperature. This will help creating a “proofing” box so your rolls can rise faster.
Place milk (water), butter, and sugar in a microwavable container and heat for about 2 minutes. You want this mixture to be between 120-130 degrees, for best results use a digital instant read thermometer to gauge the temperature. While the mixture is heating, combine 3 ½ cups of the flour, yeast, and salt in a mixing bowl. When milk mixture is heated to about 125 degrees, add to the flour mixture and start to beat. Add egg and continue to beat until everything is combined. Scrape down sides of bowl and then add the remaining flour, ¼ cup at a time. You want the dough to be soft and sticky so don’t add too much flour. I usually do about 4-4 ¼ cups.
Place remaining flour on a cutting board and very gently scrape out the dough using a spatula. Dust the top of your dough with flour and then using your hands, lightly pat the dough into a rectangle. Score the dough into 24 sections for dinner rolls and gently form portions into balls. I like to stretch and tuck the bottoms under making a nice smooth top. Place in a 9×13 pan that has been sprayed with non stick spray.
Let dough rest for 30 minutes until puffed and almost double in size. To accelerate rising, you can place dough in a warm oven that has been turned off. After 20 minutes, remove rolls, cover loosely with a towel, and let them finish rising on the counter. Preheat oven to 350 degrees and bake 15-20 minutes until golden brown.
Recipe adapted from Our Best Bites (I subbed half WW flour, use water and margarine sometimes to remove dairy for food allergy purposes, and modified some of the instructions).