Though we usually just bake bread, dinner rolls are so delicious and moist and make for such a lovely change of pace.
These honey whole grain dinner buns are moist, lightly sweet and truly amazing with just butter. If you can serve them warm, that’s even better. Serve these alongside your favorite holiday dishes for the perfect, wholesome addition to your meal.
- 1/4 cup very warm (not hot) water
- 1 Tbsp active dry yeast
- 1/2 tsp honey or sugar
- 2 cups filtered hot water (not boiling)
- 1/3 cup melted butter or coconut oil
- 1/2 cup honey
- 2 tsp sea salt
- 7-9 cups whole grain flour (whole wheat, Kamut, spelt)- sprouted flour is best
Yield: 24 dinner rolls
**If you choose Kamut or wheat, you will need a little bit less flour. With spelt, you tend to need a bit more.
Note about flour: It is ideal to use sprouted grain flour, as this reduces the phytates in the grains, making it more digestible and ensuring better absorption of nutrients, particularly minerals. However, this recipe can also be made simply with fresh, whole grain flour. Another option is to make a soaked bread dough, which also deals with most of the phytates.
Proof the yeast, by mixing the 1/4 cup warm water, yeast and 1/2 tsp honey/sugar in a small bowl. Let it sit for 5 minutes while you move on to the next step.
In a large mixing bowl, combine 2 cups hot water, melted butter/coconut oil, honey and salt.
Then add 3 cups of the flour and mix well. Lastly, add the yeast mixture and mix well again.
Add some more of the remaining flour, until dough is thick enough to turn out onto a well-floured surface. Begin kneading, using more of the remaining flour as needed to keep it from sticking. Knead for about 10-15 minutes, until the dough is smooth and begins to resist your kneading (a test is this– if you push the dough in with your fist or finger, it will begin to spring back out at you).
First rise. Lightly grease a large bowl (I usually use extra virgin olive oil), shape dough into nice ball and turn it a few times in the bowl, to cover it with oil. Let it sit there, covered with a cloth, in a warm place until it doubles in size. Usual takes about 1 to 1 1/2 hours, but it’s fine if it takes longer.
Second rise. Punch the dough down gently, turn it around and re-shape into a ball, then put it back in the bowl and cover it with the cloth. Allow it to rise again until doubled, about 45-60 minutes.
Punch dough down gently once again, then take out and place on counter (with flour under it) and cover with a cloth. Let it sit for 10-15 minutes. Meanwhile, prepare your pan by greasing it (a 8×8 square pan works well, but you can also use a 9×13). I like to save my butter wrappers in the fridge to use for greasing baking pans.
Shape the buns. First, divide the dough in half. Each half will make about 1 dozen buns, depending how big you make them. Smooth your dough and turn begin to pinch off small pieces of dough, about the size of a mandarin orange. Literally push the dough between your forefinger and thumb, closing your fingers until the dough is actually pinched right off of the larger piece. Continue to do this until you fill your pan.
Cover pan with a cloth and allow to rise again, until buns are just a little bit smaller than the desired size (remember that they will rise again slightly with the heat of the oven). Let mine sit anywhere from 10 minutes to another 30-40 minutes.
Bake at 350 for 25-30 minutes, until just golden on the top. Remove from oven and flip buns onto wire racks to let the buns cool.
Estimated Preparation Time
This recipe sounds very long and drawn out, but it’s really just 10 minutes here, 10 minutes there, over the course of half a day. We didn’t find it nearly as time consuming as it sounds like it is. The longest part if the mixing and kneading.
Another option if you don’t need that many rolls for your dinner is to make only half of the recipe into buns. The other half can be made exactly the same, but shaped into a bread loaf and baked for 35-45 minutes instead.