Whole Wheat Crown Rolls

Last Updated on November 13, 2019 by Chef Mireille

This week’s BM theme of shaped rolls is a fun way to let my creative side out by doing different shapes with bread dough. I am not the most artistic person in the world, but these are basic shapes that even my limited artistic talents can do. Trust me…if even I can shape these, so can you. I have already experimented with creating knot rolls and crescent rolls here. Today, I have another shaped roll for you to add some pizazz to your next holiday meal. The dough isn’t anything special except it is a whole wheat dough, however by using milk powder and shortening, the rolls still came out quite soft and not dense at all.

Whole Wheat Crown Rolls

Prep Time: 2 hours

Cook Time: 35 minutes

Yield: 12 rolls

Ingredients:

• 1 cup lukewarm water (110 – 115 F)
• 1 tablespoon yeast
• 2 tablespoons sugar
• 3 tablespoons vegetable shortening
• 1 teaspoon salt
• 1/4 cup instant dry milk
• 1 1/2 – 2 cups whole wheat bread flour
• 1/2 cup white bread flour
• 2 tablespoons buttermilk
• 1 tablespoon poppy seeds

In a shallow bowl, sprinkle yeast on top of water. Wait for 5 minutes for yeast to turn foamy.

Meanwhile combine sugar, shortening, salt, dry milk, 1 1/2 cups of the wheat flour and the white bread flour in the bowl of an electric mixer. Using a dough hook, mix for half a minute.

Add proofed yeast and knead for 5 minutes, adding more flour as necessary to form a soft and sticky dough.

Place in a lightly greased bowl and cover with plastic wrap sprayed with non stick spray or brushed with a little oil. Cover with a clean kitchen towel. Leave to rise until doubled in size, 45 minutes – 1 hour.

Lightly grease the cavities of a muffin tin with non stick spray or oil.

Transfer dough on a lightly floured board. Divide dough into 12 equal pieces, each one weighing 1.7-1.8 oz. Roll each piece into a smooth ball and place in one of the muffin tin cavities.

Using kitchen scissors, insert open scissors 3/4 of the way into the dough and snip. Repeat this step the other direction, crossing the other intersection. You are essentially cutting each dough ball into quarters. Cover with a kitchen towel and leave to rise until doubled, about 30 minutes.

Preheat oven to 350 F. Brush tops with buttermilk. Sprinkle poppy seeds on top. Bake for 35 minutes.

These are great with soups or salads.

These are very soft…especially for a wheat muffin. Have it for breakfast with some butter and honey.

Or a great afternoon snack.

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Whole Wheat Crown Rolls

Prep Time2 hours hrs

Cook Time35 minutes mins

Servings: 12 rolls

1x2x3x

Ingredients

• 1 cup lukewarm water 110 - 115 F
• 1 tablespoon yeast
• 2 tablespoons sugar
• 3 tablespoons vegetable shortening
• 1 teaspoon salt
• 1/4 cup instant dry milk
• 1 1/2 - 2 cups whole wheat bread flour
• 1/2 cup white bread flour
• 2 tablespoons buttermilk
• 1 tablespoon poppy seeds

Instructions

• In a shallow bowl, sprinkle yeast on top of water. Wait for 5 minutes for yeast to turn foamy.
• Meanwhile combine sugar, shortening, salt, dry milk, 1 1/2 cups of the wheat flour and the white bread flour in the bowl of an electric mixer. Using a dough hook, mix for half a minute.
• Add proofed yeast and knead for 5 minutes, adding more flour as necessary to form a soft and sticky dough.
• Place in a lightly greased bowl and cover with plastic wrap sprayed with non stick spray or brushed with a little oil. Cover with a clean kitchen towel. Leave to rise until doubled in size, 45 minutes - 1 hour.
• Lightly grease the cavities of a muffin tin with non stick spray or oil.
• Transfer dough on a lightly floured board. Divide dough into 12 equal pieces, each one weighing 1.7-1.8 oz. Roll each piece into a smooth ball and place in one of the muffin tin cavities.
• Using kitchen scissors, insert open scissors 3/4 of the way into the dough and snip. Repeat this step the other direction, crossing the other intersection. You are essentially cutting each dough ball into quarters. Cover with a kitchen towel and leave to rise until doubled, about 30 minutes.
• Preheat oven to 350 F. Brush tops with buttermilk. Sprinkle poppy seeds on top. Bake for 35 minutes.

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