It is time to start thinking about Thanksgiving dinner and plan your menu. I don’t know about you but rolls are a must! And whole wheat rolls are the best!
I love Thanksgiving time! Family gathered together! Great food! Football games! Naps after eating yourself silly! 🙂
With all the cooking we do it is nice to have a few easy things on the menu. These rolls are easy to make and have only a few ingredients. And the best part is they are delicious!
You can make these rolls ahead of time and freeze them if you would like. That makes Thanksgiving day preparations even easier!
This recipe comes from my whole wheat bread recipe. It is the best homemade bread therefore the best homemade rolls! 🙂
I grind my own wheat kernels but you can also purchase whole wheat flour. I have links to purchase the flour or a wheat grinder on my shop page.
Whole Wheat Rolls
1 1/2 cup warm water
3 Tblsp. extra virgin coconut oil (melted) or olive oil
1/4 cup plus 2 Tblsp. raw honey
1/2 Tblsp. active dry yeast
1/2 Tblsp. sea salt
3 3/4 cup whole wheat flour
- In a Bosch or Kitchen Aid (if you don’t have either of these you can use a large bowl) add water, yeast, coconut oil, raw honey, and sea salt. Mix.
- Add whole wheat flour one cup at a time. When dough pulls away from sides knead for 10 minutes. If you are using a hand mixer and do not have a kneading hook you can knead dough by hand.
- Form dough into 24 balls and place in greased muffin tin.
- Place in warm (170 degrees) oven until dough is almost double in size.
- Do not remove from oven. Turn oven to 350 degrees and bake 12-15 minutes or until golden brown.