[WormwoodDoll]

Do any of you have a good whole wheat roll recipe?

I usually buy rolls but they only stay fresh for a week and I end up throwing a few away. I do my food shopping once a month (besides grabbing milk, vegs, fruits from the store weekly). I just want to be able to make my own rolls...that will be a lot cheaper, too. Preferably I'd like them to be between 100 - 200 calories.

Thanks ladies!!

[WormwoodDoll]

I am going to bump this since I posted it so late. *BUMPBUMP*

[Priscatip]

No one has answered your post yet, and I don't have the answer yet either. I just wanted you to know that I'm paying attention and doing a little research and I'll try to help you out - or definitely pay attention if someone else already has a recipe. (Whole wheat rolls are hard - most recipes either add sugar or too much butter, or turn out kind of tough, which is why I'm having trouble finding the right one).

[WormwoodDoll]

Aw, thanks! Yeah. I was looking online and wasn't sure. I'd prefer someone who had experience / a decent recipe.

[JulieJ08]

I don't have a recipe, but whether you buy them or make them - freeze the extra. Bread almost always freezes well. I'm single, and I could never buy bread if I didn't freeze it.

[WormwoodDoll]

JulieJ08 Some rolls get really weird when you freeze them. That's why I want to make my own and freeze the dough so I can easily bake some for the week. My bread freezes and defrosts fine. So I don't understand the roll situation.

[zenor77]

You can make any recipe whole wheat with minor adjustments. I don't make rolls too often, but I make bread regularly. You can make any recipe 100% whole wheat (and NOT tough) with the addition of gluten flour. You can find gluten flour at a health food store or a better market in the bulk section.

The reason 100% whole wheat breads can be tough is because the gluten in the flour is not as readily available as it is in white flour. When you add extra gluten, you solve that problem. As far as sugar, most recipes only need 1-2T for a couple of loaves, so you don't need much and I'm sure you could get away without using sugar, but it may take longer to rise.

I believe a recipe for one loaf of bread equals approx. one dozen rolls. I use 2T of gluten flour per loaf. I usually make 2 loaves at a time, so I add 1/4 cup of gluten flour. If you do this make sure you decrease the flour in the recipe by how much gluten you use.

I will warn you on the calorie counts, homemade bread is higher in calories than commercially made bread. Commercially made breads have fillers and chemicals in them that alter the texture and make it possible for bakeries to make lower calorie breads. So make your rolls smaller to get the calorie count you want. Homemade breads are much more filling, they taste better, and they are much cheaper to make!

Good luck with your baking! Any bread recipe can be formed into rolls.

[retiredone]

Here is a recipe for whole wheat bread that you can form into rolls. It makes 3 loaves.

Whole Wheat Bread
4 cups warm water
1/3 cup honey
2 tablespoons dry yeast
2 cups + 6 to 7 1/2 cups whole wheat flour
1/4 cup oil
1 tablespoon salt

1. In large bowl mix the first 4 ingredients; let bubble in warm place 15-20 minutes.
2. Stir in the oil and salt.
3. Gradually add about 6 cups whole wheat flour until it becomes difficult to stir.
4. Turn dough out onto floured surface and add 1-1 1/2 cups more flour. Knead well until mixture is correct. Dough should spring back when lightly pressed.
5. Put back into bowl, cover and let rise in warm place until about double in bulk.
6. Punch down and knead briefly in bowl.
7. Cut into three equal pieces.
8. Knead each piece on lightly floured counter.
9. Shape into loaves and place in prepared pans.
10. Cover and let rise again in pans in warm place until not quite doubled in size.
11. Bake in oven preheated to 350 degrees for 40-45 minutes.

Nutritional information per slice, 1/16 of loaf: 74 caories, 1.2 g fat, 14.5 g carbohydrates, 2.6 g protein, 0 mg cholesterol, 2.25 g fiber, 2 mg calcium, .76 mg iron, 112 mg sodium

If you make 16 rolls from each loaf you should have the same nutritional data for each roll. If you want a less sweet roll cut the honey down to a tablespoon.

Hope this helps.

[Priscatip]

Beautiful! Thanks for posting that!

[Chelby29]

I do the South Beach Diet. Here is a great recipe for ww muffins. I've made the cheddar muffins and banana nut muffins. They were both light and delicious. For the cheddar muffins, next time I make them, I'm going to add a bit of salt. Both times I made them, I had to add just a bit more milk. Hope this helps. BTW, I looked at your 30 pounds pics. You look great!

One Muffin Recipe…7 Different Ways
Makes: 1 dozen


Basic Muffin Recipe
• 2 Cups Whole Wheat Pastry Flour (good with regular whole wheat)
• ½ Cup Granulated Splenda
• 2 teaspoons Baking powder
• 1 teaspoon Baking Soda
• 1 Cup (8 ounces) Vanilla Low-Fat Yogurt or Soy Yogurt (no sugar added)
• ¼ Cup Low-Fat Milk, Rice Milk or Soymilk
• 2 Tablespoons Canola Oil

Preheat the oven to 350 degrees.

Combine the flour, Splenda, baking powder, and baking soda in a mixing bowl and stir together.

Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don’t over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk.

Stir in the additional ingredient or ingredients of your choice (see below), then divide the batter among 12 oiled or foil-lined muffin tins.

Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. I would store these in the refrigerator so they don’t get moldy from the moist fruit.


Muffin Variations:

1.Cinnamon Walnut Muffins: Add 1 cup finely chopped nuts, plus ½ teaspoon of cinnamon.

2.Blueberry Muffins: Add 1 cup fresh or frozen blueberries, plus ½ teaspoon nutmeg, and ½ teaspoon cinnamon.

3.Strawberry Muffins: Add 1 cup of very sweet chopped fresh strawberries, or the equivalent of drained, frozen strawberries.

4.Apple Muffins: Add 1 cup of finely chopped apple, and if you like ¼ cup of chopped nuts and 1 teaspoon cinnamon.

5.Chocolate Chip Muffins: Add ¾ cup of semisweet chocolate chips or mini chips, plus 1 teaspoon cinnamon.

6.Cheddar Muffins: Use plain yogurt instead of vanilla yogurt and only 2 Tablespoons of granulated Splenda. Add 2/3 cups of cheddar cheese.

7. Banana Muffins: Add 1 cup of chopped banana. Or….Combine ½ cup chopped banana with ½ cup of semisweet chocolate mini-chips.

[JulieJ08]

Originally Posted by WormwoodDoll

JulieJ08 Some rolls get really weird when you freeze them. That's why I want to make my own and freeze the dough so I can easily bake some for the week. My bread freezes and defrosts fine. So I don't understand the roll situation.

Ah, that may be. I don't really do rolls too often I guess, more like breads and wraps. I lumped it all together.