Sunday Supper: Multigrain Dinner Rolls

Instead of the usual Sunday Sweets today, I thought I would share a recipe with you that I contributed to our family's Sunday Dinner: Multigrain Dinner Rolls.

Multigrain Dinner Rolls — fresh out of the oven.

I adapted a recipe I found to be even more health-conscious. I replaced the all-purpose and whole wheat flour with multigrain flour; and I replaced the sugar with coconut palm sugar, a healthier alternative that is just as tasty as sugar.

I was very impressed with the results. I don't know how long these rolls would keep, as they were all gone by the end of dinner. They were very tasty! And from start to finish, the time needed to make these rolls was about 3 hours. Not bad for a Sunday afternoon!

Enjoy!

Multigrain Dinner Rolls

Adapted from a recipe by Jo Cooks

Ingredients

4 cups multigrain flour
2 1/2 tsp rapid rise yeast or 1 packet
1/3 cup coconut palm sugar
1 tsp salt
3 egg yolks and 1 egg white for brushing rolls
1 cup milk
8 tbsp unsalted butter

Method

1. Stir together the flour, yeast, sugar and salt in the bowl of a stand mixer. Fit the mixer with the dough hook.
2. In a small saucepan over medium heat, melt the butter, then add the milk and heat until hot but not boiling.
3. Turn on the mixer on low speed and slowly add the hot milk mixture to the flour mixture. Mix on low until completely combined.
4. Add the egg yolks and mix until combined.
5. Turn the mixer to medium speed and mix for 8 minutes.
6. In the meantime, prepare your 9 x 13 pan by lightly greasing it and set aside.
7. When dough is finished mixing, put in a lightly greased bowl covered with plastic wrap and let rise until double in size, about an hour.
8. When dough has risen, place it on a lightly floured board and press down with your hands to deflate.
9. Divide dough into 15 pieces. Roll pieces into the shape of a ball, and place in prepared 9 x 13 pan, seam side down.
10. Cover with plastic wrap and let rise another 30 minutes. Pre-heat oven to 375° F.
11. Brush the tops of the rolls with the reserved egg white. Bake rolls for about 25 minutes, or until nicely browned.