Good Earth Rolls – soft and delicious whole wheat dinner rolls, taken from one of my favorite cookbooks, by Sue Gregg! (Used with permission.)
When we bought our house, one thing we didn’t take into account is the height of our kitchen cabinets. Our cabinets are high. I am short. This makes for a lot of scrambling up onto the countertops and back down when I am cooking or baking. (Anyone else do this?) We do have a step stool, but it’s too large to keep in the kitchen, so I have to run and get it every time I need it. And of course I always forget something on the top shelf while I have the stool in the kitchen.
The result of this problem was a lot of climbing up and down and carrying my step stool around while making these rolls, but they were totally worth it. 😉
Seriously, these whole wheat dinner rolls are absolutely wonderful. I made them to go with some stew this past week and Casey pronounced them “the best”. 🙂
The recipe comes from one of my favorite cookbooks, Sue Gregg’s Main Dishes. (Yes, I have a lot of favorite cookbooks. Don’t judge. 😉 ) That particular book is no longer in print, but Sue Gregg has a number of revised and updated books on her website.
My mom made these rolls frequently when I was growing up, and they were (and still are) a family favorite!
Good Earth Rolls
- 1/3 cup sunflower seeds (optional)
- 1/2 cup very warm (but not hot) water
- 2 envelopes (2 Tablespoons) active dry yeast
- 1 teaspoon honey
- 1 1/2 cups very hot water (not boiling)
- 1/3 to 1/2 cup honey
- 1/4 to 1/3 cup olive oil
- 2 teaspoons salt
- 2 cups unbleached white flour (or whole wheat, but I like unbleached here)
- 3 3/4 to 4 1/4 cups whole wheat flour, divided
Soak sunflower seeds in water and let stand overnight (preferred) or while mixing dough.
Blend the 1/2 cup very warm water, active dry yeast, and teaspoon honey in glass measuring cup and let stand until it bubbles up, 5-10 minutes. If yeast mixture threatens to bubble over top of container before you are ready to use it, stir it down. Meanwhile, blend the 1 1/2 cups hot water, 1/3 to 1/2 cup honey, olive oil, and salt in large bowl. Add yeast mixture and 1 1/4 cups of the whole wheat flour and stir vigorously for about 3 minutes. Mix and knead in remaining flour (unbleached and then whole wheat) as needed to prevent sticking, while kneading about 10 minutes. Place dough in bowl, lightly grease top, cover, and let rise until double, about 1 hour.
Punch dough down in center with fist, knead down and divide in half. Shape each piece into 12 rolls. Place rolls in greased pans so that they are barely touching. Cover and let rise in warm place 15-20 minutes.
Bake at 400 degrees F for 15-20 minutes or until golden. Brush rolls immediately after baking with soft or melted butter, if desired.
Recipe from Main Dishes, 3rd Edition, Copyright 1997 by Rich & Sue Gregg. Used with permission.
~K in the Kitchen