Whole Wheat Crown Rolls

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Crown RollsThis 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.

See also  Purple Yam Sweet Potato Rolls for #BreadBakers

dough -edit

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.

rolls -edit

These are great with soups or salads.

roll -edit

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

Poppy Rolls -edit

Or a great afternoon snack.

Crown Rolls -edit

Crown Rolls
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Whole Wheat Crown Rolls

Prep Time2 hrs
Cook Time35 mins
Servings: 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

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Vegan Egyptian Koshari

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Usha

    Step by step pictures are very useful, specially for recipes such as shaped breads. It makes it easy. Crown rolls have come out really good.

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