Such a tradition with these rolls. The recipe heralds back a few decades when my food stylist friend, Rebecca, a very creative and a fabulous cook, shared this recipe with me. It was for her amazing orange rolls, but the truth is, I’ve never made the complete orange roll recipe. Rather I’ve taken the dough and turned it into our family’s favorite holiday roll. Granted rolls take effort and patience and timing, but they are oh, so worth every minute of time spent.
This version uses whole wheat flour and whole wheat pastry flour to create a more wholesome roll that is still quite light and fluffy. I’m such a fan of Bob’s Red Mill products; honestly, he should pay me to say that, I’ve said it so many times already.
Whether you opt for white flour or whole wheat, firstly you’ll be happy that you took the time to make rolls from scratch for your family and secondly, everyone will appreciate these fabulous rolls that money just can’t buy!
- Whole Wheat Pastry Rolls
- Cooking Spray
- 3/4 cup warm water (not too hot, but not too cold)
- 2 (1/4-ounce) packets instant yeast
- 2 cups low-fat milk
- 1 cup butter
- 1 cup plus 1 tsp sugar
- 1 1/2 tsp salt
- 6 eggs, beaten
- 4 1/2 cup whole wheat pastry flour (I use Bob's Red Mill flour)
- 4 1/2 cups stone ground whole wheat flour (Bob's Red Mill flour)
- Coat two large baking sheets with cooking spray.
- Add water to bowl of standing mixer or bread maker container. Sprinkle yeast over water and then sprinkle a tsp of sugar over the yeast and set aside.
- Add milk to a medium saucepan and heat over medium heat until not quite to a boil. Then remove from heat and add butter. Allow to cool to lukewarm.
- Combine sugar, salt and eggs, beating to combine. Add to lukewarm milk mixture. Then add to yeast along with the whole wheat pastry flour. Beat until well mixed, then let rest for 10 minutes. Switch to dough hook and add whole wheat flour. Beat for another 3-4 minutes until dough is well blended. Dough will be sticky!
- Remove dough to a bowl, coated with cooking spray, cover with plastic wrap coated with cooking spray, move to a warm place and let rise until doubled, about 1 - 1/2 hours. Punch down and divide into four rounds, covering rounds not used. Place one round on a surface covered with flour and roll out into a large 16-inch diameter round. Using a pizza cutter, slice dough like a pizza into 12 pieces. Roll each piece from the wide end to form as a crescent roll, pinching the end to secure. Place pinched side down on a baking sheet coated with cooking spray. Repeat for remaining three rounds. Each sheet should hold 24 rolls. Cover with plastic wrap that has been coated with cooking spray. Let rise for at least one hour until double in size.
- Bake at 350 degrees F for 12-14 minutes or until golden brown. Brush with butter while still warm.