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.Well, I did it! Saturday, I used my Blendtec to mill fresh, organic, whole wheat flour, right here in my own kitchen! Am I just a LITTLE bit excited? Yes…and then some! :) It was so easy and in less than 5 minutes I had all the flour I needed for the delicious recipe I’m about to share with you. All I had to do was add two cups of organic hard white wheat berries to the WildSide jar (If you have a four side, that works, too.) of my Blendtec blender.
Wheatberries in my Blendtec. I used organic hard white wheat, but you could definitely use red wheat, if you prefer it.
Use the POWER up (the up arrow) button to Speed 9 and let it run it’s full cycle (50 seconds). That’s all there is to it! Two cups of wheat berries will net you around 2 2/3 cups of flour.
A swirling vortex of power brings the wheat against the blade and pushes it back up as fresh flour. Fabulous!
I have one more trick, up my sleeve, though. I have a husband who thinks he doesn’t care for “healthy bread”. It’s a texture thing. He doesn’t want any. lol We are on opposite spectrums of that issue, for sure. But, to make sure he does eat healthy bread, but still enjoys the texture he prefers, I ran my flour through the cycle a second time. It milled up so fine that I think I could use it in cakes and cookies, without throwing the earth out of orbit. That’s what I’ll try next, but in the meantime, I want to share some yummy whole wheat dinner rolls with you.
Less than five minutes and I had nearly six cups of gorgeously fine milled, organic whole wheat flour!
I found this dinner roll recipe on Pinterest, posted from An Oregon Cottage. I didn’t change a single thing about Jamie’s recipe, except I needed a little more flour. That probably had more to do with the humidity, than anything else. The other thing I want to note is that this dough does not shape up the way we all would normally be used to. There’s much less gluten development. It’s pretty wet and definitely doesn’t start out as a smooth ball. So, don’t freak out and think you’ve done something wrong. It’s all good. This will truly become your go-to dinner roll recipe. It’s so simple and takes very few ingredients.
These rolls are soft, tender and simple to make. They should freeze well, too, if you cool them completely before freezing. Thaw and reheat wrapped in foil. Yum!
Ingredients
- 2 Tablespoons yeast
- 1/2 cup warm water
- 1/2 cup butter, softened
- 1/4 cup honey
- 3 eggs
- 1 cup buttermilk or milk
- 4 1/2 to 5 1/2 cups whole wheat flour
- 1 1/2 tsp. salt
Instructions
- Add the yeast to the warm water. Stir it in and set it aside.
- Cream butter and honey together.
- Add eggs.
- Add milk or buttermilk (I used buttermilk.) and the yeast mixture. Mix hard, scraping the sides of the bowl as you go. This will not be a perfect amalgamation of ingredients. See, there were still small chunks of butter, floating in my buttermilk. It's okay. Trust me. :)
- Now add 4 1/2 cups of flour and the salt. Mix until blended. You're going to knead this for about two minutes, with the dough hook in your mixer and you will only add more flour (a Tablespoon at a time) until the dough is no longer tacky. The dough-cleaning-the-sides-of-the-bowl trick does not apply here. Though it was hard for me to resist adding more flour than necessary, here, (I ended up using about 5 1/2 cups), I relented and it's a great thing. You're not looking for a nice smooth ball of kneaded dough with good gluten development. It's going to be more loose and jaggedy.
- I just pulled the dough hook out of my bowl, covered the bowl and left the dough to rise for 1 hour.
- I put the dough out on a lightly floured countertop and flattened it into a rectangle. Then cut it into 24 equal pieces. "Equal" is a relative term. :) You can see they aren't perfectly equal, but moving a little dough from a too big one, to a too small one, worked fine.
- Take each piece and shape it into a smooth ball. My picture isn't great for showing this, but it's actually not to hard and Jami uses the same technique my mom taught me, growing up. Form a circle by putting the index finger and thumb on your left-hand together (if you're right handed). With your right hand, push one of the pieces of dough through the hole you made, by pushing up through the center of it with the index and middle fingers on your right hand. That will form a smooth round top on your dinner rolls. Just pinch the ends together on the bottom.
- Place the shaped rolls into a well-greased, 9x13 baking pan to rise. They will be touching. That's good. You want those soft, delicious edges on every roll.
- Cover the rolls and let them rise for 1 hour. They'll look something like this.
- Bake at 350 degrees for 20-25 minutes. Brush the tops with softened butter, when they come out of the oven.
- You will be able to separate and serve the rolls after they have cooled for only a few minutes. They are soft and delicious! Enjoy!
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If you haven’t entered my Blendtec giveaway, there’s still time. It ends at midnight on Sunday, November 4th, 2012. You’ll be able to read about everything that this amazing kitchen appliance can accomplish, when you check out that post! Keep your eyes peeled for another recipe you won’t want to miss. I also made ground chicken with the Blendtec, yesterday, and the Chicken Veggie Meatballs I made are stupendous!!! They’ll be in an upcoming post, very soon.
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WOW!! When you say you’re making rolls from scratch you mean FROM SCRATCH!!!!!!! Those look delicious!!
Thanks, Connie! And, yes, the Blendtec is taking “scratch” to a whole new level for me. Thanks for stopping by!
Oh man, do those rolls look delicious! I’ve got ot try this out.
They’re really good AND simple, Linda. I’m glad I ran across this recipe because it’s a keeper. So glad you could visit!
Those look awesome! My husband loves whole wheat stuff so I will definitely make these. Printed the recipe and will give it a shot. Thanks for sharing.
Glad you came by, Patty! My guy enjoyed them and I hope yours does, as well. Appreciate you stopping to visit!
Is there anything this machine can’t do!! Those rolls are looking mighty yummy!
I know, right? I really love how easy it makes it to do things I wouldn’t have dreamed of, previously. Having flour fresh as you need it, so it doesn’t lose any nutritional value or go rancid is an incredible blessing. The rolls, by the way, totally rock! This recipe will be great for Thanksgiving and Christmas dinners, potlucks, family dinners or those yummy sliders I posted, last week.
I’m in love with that Blentec thing.
Me, too. We have a very close relationship!
You’ll have to test it out in January.
I have been really wanting to try milling grains for baking.
These buns look amazing, and I like the idea of baking them for the holidays!
Those blentec’s look amazing. I think they can grind up most anything!
Mine turned out more like cornbread, not light like a dinner roll. What went wrong? Too much flour?
Anita, it might be too much flour, but that would usually just make them dry. I’m not sure what could create that corn bread texture. Did they rise very well? Maybe it was the yeast? Also, I suppose how fine you mill your flour could be a factor. I always grind mine super-fine for my finicky crew.
they rose fine and i did grind the flour fine, ran it through twice on speed 9 on the blendtec. What kind of yeast did you use? Mine was active dry yeast. Frustrating. Thanks.
I have a kitchen Aid Mill. I have had it for about a month now. Tried several recipes. All I can say is this is the BEST recipe ever. Easter dinner was amazing bc of these rolls. Thank you so much. Nice light fluffy rolls. Amazing..
Thank you, Nikki! I’m so glad you enjoyed them!
Hi….
I just bought a grain mill, and was searching the web for a dinner roll recipe using ONLY home ground wheat berries…..
I found your recipe, and decided that it was the BEST I had found…So…I spent my Friday afternoon in the kitchen …
Your recipe was so easy to follow…and the pictures really helped…
While I was making the little dough balls, the batter was a bit sticky, but I just kept dusting my hands with flour and it was fine!!…I let them rise the second time…baked them as directed and they looked GREAT…not quite as good as your pictures….but still…for a first batch…they looked pretty darn good…
We tasted them…and I thought they were good, but lacking …..it only occurred to me an hour later that I COMPLETELY forgot to add the SALT to the recipe….which makes a HUGE difference in the final flavor….so…tomorrow…my mission is to try again…and this time…actually make sure I add ALL of the ingredients ……lol….doh’
Any hoo…thanks for the recipe….and the great images to follow…I’ll definitely be giving this one a second shot…
Jenn –
Tidal Creek Farm
Downeast, Maine
Jenn, I’m so glad you’re enjoying it and that you took the time to come back and let me know! Thanks so much for your visit and I hope to see you around the blog!