Let’s be honest, if I could survive healthfully on carbs I would. Warm toasted bread, slathered with butter & natural smooth peanut butter for breakfast, fresh out of the oven dinner rolls with butter for lunch, brown rice with a little seasoning salt & butter with a side of pasta & butter for dinner – it would be heaven.
I love me some produce too. I’d be extrememly content to have salads, veggies and fruit with each of those meals but the Star of the show would be my carbs (and butter. Carbs & butter are besties, can’t break up that love!)
In reality surviving on carbs isn’t the best choice for my health, for anyone’s health. My insides need more than just those things to function properly, especially with as hard as I push my body. My outsides also don’t need any help from a carb heavy meal plan either – I can only handle so much junk in this ol’ trunk. Ya know?
Anyways, I love carbs and in loving carbs I also know my carbs. I am picky at the best of times, and pairing that with my food allergies & restrictions finding the right carbs to keep me happy can be hard. If I’m going to limit how many I eat, the ones I do eat had better be fantastic!
Over the years I’ve learned I love brown rice more than white (strange but true!), I have the perfect whole wheat sandwich bread recipe and buckwheat noodles are delish! The one thing I’ve been missing though was a whole wheat bun recipe.
I have this amazing white air buns recipe from my Mom that is a favourite around here. They are perfection and absolutely heaven hot out of the oven. Everyone loves them and they never last very long in this house. I love to make them, and will always make them as a treat for my family but on a regular basis I’d much rather we ate whole wheat or whole grain.
I have tried SO many whole wheat bun/roll recipes and have been disappointed time and again. Many of them came out dense, or dry not at all what I envisioned. Then there was the batch a few weeks ago when I began experimenting with creating my own recipe that refused to rise. I don’t know what I did wrong but those suckers didn’t want to give me much of a rise and when all was said and done, they could have been used as “all natural” golf balls.
Then it happened, all the recipe trying and reading, experimenting and combine came together to create these yummy, light, fluffy 100% whole wheat rolls. I am IN LOVE, as are my girls. Bethany devoured 2 before they even had a chance to cool. (She too is a a carb-a-vor making her approval fundamental!).
Of course I Instagramed the photos and in minutes was being asked for the recipe. It’s taken a few days but finally here it is!
Don’t be afraid of the butter & eggs in these buns, they are the key to keeping them light. These aren’t necessarily low calorie but they are a far cry from the chemical laden buns you’ll find in the grocery store. I also get 36 dinner roll size buns per batch which stretches out the calories etc in those ingredients.
If you like the rich taste of molassas you could absolutely add a little more and reduce your honey content. I like the even mix of the two, the honey brings such a nice finish to all baked bread items. (note: I switch out ALL sugar in any bread/yeast recipe for honey. I find that makes them lighter)
Once you’ve tried them please let me know what you think! Did you make changes? Were they what you expected?
Then Pin them so you’ll never lose the recipe, I promise once you’ve made them once you’ll never need another 100% whole wheat recipe again!
Light & Fluffy 100% Whole Wheat Buns/Rolls Recipe
- 2 Tbsp Fast Acticing/Quick Rise Yeast
- 1/2 Cup Very Warm (like a very hot bath) Water
- 1/2 Cup Butter softened
- 2 Tbsp Honey
- 2 Tbsp Fancy Molassas
- 3 Eggs MUST BE Room Temperature (or they'll hurt your yeast)
- 1/4 Cup Skim Milk
- 3/4 Cup Coconut Milk (we use Vanilla So Delicious from the refrigerator section)*
- 1 Tbsp White Vinegar
- 3/4 Tsp Salt
- 5- 5.5 Cups Whole Wheat Flour
- Notes: The coconut milk really helps get a light, fluffy rise out of yeast products. However, if you don't have any you could substitute whatever other kind of milk you have
- Dissolve Yeast, honey & water in a small bowl and let sit approx 5 minutes or until foaming (proofing) occurs.
- In the bowl of a stand mixer using the paddle attachment cream together butter & molassas
- Add eggs one at a time & mix until combined
- Warm milk slightly (similar to room temp) and add along with vinegar & yeast mixture. Stir to combine
- Add in 3 cups of whole wheat flour and mix until combined. Switch to dough hook
- Add another 1.5 cups of flour and let mixer knead until well combined.
- Gradually add .5 cup of flour and let knead for 2 to 3 minutes. At this point the dough should be in a nice ball, slightly tacky but when you touch it your finger should come away clean. If this isn't the case add another 1/4 cup of flour and let knead again 2 or 3 minutes.
- Once you've achieved the desired dough consistency, remove from mixer bowl and place in a lightly greased bowl, turn dough to coat with oil.
- Cover & let rise for 1 hour in a warm place or until doubled in size
- Remove dough from bowl to a lightly floured surface, knead 5 times and let rest 3 minutes covered
- Cut into 24 (for larger buns) or 36 pieces.
- Shape into buns by tucking ends of the dough under on themselves leaving the top smooth
- Place 1/4" apart on a greased cookie sheet, jelly roll pan or 9X13" pan (size will depend on bun size)
- You want to keep them relatively close together so as they rise the begin to touch, this will make for softer rolls
- Cover and let rise for 1 hour or until doubled again.
- Pre-Heat oven to 350 degrees
- Bake for 20-25 minutes until the tops are golden brown and when you tap the top they sound hollow
- If you like a softer top you can brush them with a teeny bit of butter
- Store well in an air tight container for 5 days on the counter or freeze, and warm up for that "fresh from the oven" taste!