Whole Wheat Rolls

Ingredients:

• 1 1/4 cup whole wheat flour
• 2 tablespoons sugar
• 1/2 teaspoon fine sea salt
• 1 (0.25-ounce) package active dry yeast
• 1 cup warm (105 to 115°F) milk
• 3 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 1 cup all-purpose flour
• Canola spray oil 

Method:

To get started, make sure all ingredients are at room temperature. Put whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat with a spoon until smooth. Add all-purpose flour and mix until fully incorporated and batter is smooth. Cover bowl and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.

Meanwhile, lightly coat a 12-muffin tin with spray oil and set aside.

Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.

Preheat the oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes.

Nutritional Info: 

Per Serving: 140 calories (35 from fat), 4g total fat, 2g saturated fat, 25mg cholesterol, 110mg sodium, 22g carbohydrates, (2 g dietary fiber, 3g sugar), 5g protein.

These are really delicious and pretty easy to make. I love that you just spoon the dough into a muffin tin, it is simple and gives the rolls a neat rustic look. I just found this recipe one day on Google.