I am definitely less than prepared for Easter recipes. What can I say? Knowing that I work this weekend, I have not been planning any big meals for the day, and it sneaked up on me.
So, if you haven’t planned ahead (like me) and find that you may have used all your eggs for other purposes (hard boiled eggs, deviled eggs, omelets for breakfast/dinner), you will be glad to know that you can still make these rolls for Easter dinner. Soft, light, whole wheat, quick. There are lots of adjectives that describe these rolls. The recipe is originally from Finding Joy in My Kitchen. In her post, SnoWhite states that she adapted her hamburger bun recipe to come up with these great rolls.
As you can see from my pictures, I originally made them to accompany a soup we made this past winter, but they’d work equally as well as with any meal. One of the things you’ll notice about this recipe is quite a bit more yeast than usual (1 pkt = 2-1/4 teaspoons). Just go with it. I promise. Enjoy and have a Happy Easter!
1-1/2 Tbsp. yeast
1 cup + 1 Tbsp. warm water
1/3 cup canola oil
1/4 cup sugar
1 tsp. salt
3 cups white whole wheat flour
Place the warm water in the bowl of a mixer fitted with the paddle attachment. Sprinkle the yeast over the top of the water. Let sit for 3-5 minutes until the yeast is foamy. Add the oil, sugar, and salt. Mix in the flour, one cup at a time, stirring until incorporated into the dough (may need to add extra flour – add just until the dough comes together).
Remove the paddle attachment and add the dough hook. Knead the dough on low for 3-5 minutes (can also do this by hand if desired) until well formed. Divide the dough into 9-12 sections and roll into balls. Place on a lightly greased cookie sheet and cover with a towel to avoid drafts. Set in a warm place and allow the rolls to rise for about 20 minutes.
While the rolls are rising, preheat the oven to 425 degrees F. Bake for 8-10 minutes until lightly browned. Cool on a wire cooling rack for about 5 minutes. Enjoy warm.