Shaped whole Wheat Dinner Rolls: Baking Partners Challenge#4

previous post: Kadala parippu Sundal/ Split Chick Peas Salad: For diabetic Awareness and Giveaway | next post: Hearth and Soul Blog Hop #127:11/10/2012

Hope everybody started big planning for Thanksgiving. Lot of brining, roasting and cooking will happen in everybody’s kitchen and a busy baking time too with all pumpkin or pecan pies and casseroles.  I am not cooking a turkey. My hubby says it tastes good only when there is cranberry sauce on the side and also other dishes along with it.
While I was working at a hospital, I had a co-worker who made cauliflower turkey to serve for dinner, as her daughters wanted a turkey dinner on Thanksgiving Day. She even gave me an idea and a print out, but I misplaced it somewhere. But I have planning to make a grand dinner menu and will decide soon.
Since dinner rolls are must on Thanksgiving table, this month Baking Partners challenge theme was to make various shaped dinner rolls. I had already made normal dinner rolls/pav, Parker house rolls. But I was eying to try lion house rolls and few other shaped dinner rolls for a long time. I am bread baking fanatic, and proud to say that.  Made dinner rolls of six shapes, and are 1) Clover leaf.  2) Rose Shape 3) small braid 4) knot 6) Rosette or Kaiser 7) Line house rolls. I was not able to get time to make crescent shape.  
I will write dinner roll  recipes in two parts as I don’t want the  post  crowded with photos. This whole wheat dinner rolls are adapted from  my favorite bread baking site KingArthur flour’s recipe. I didn’t do egg wash, as I wanted an eggless recipe, and brushed the rolls with milk and butter. In the eggless dinner rolls, I substituted half of All-purpose flour with whole wheat flour to make it healthy. At least stop my guilty conscience.  
Rolls turn  out to be delicious, I was planning to make some soup, but ate the bread rolls with a chana dal curry that I had made the night before. The leftovers I tried with nutella. They are delicious. If you want cute and beautiful dinner rolls for your Thanksgiving table or any party try this. I can vouch 100% you are going to be praised as a great baker, you guest will be amazed for sure. I was able to find video for the making of all the shapes, and that made it really easy to put together. 
Amazing Baking Partners group comes up with beautiful shaped rolls, so please stop by at every link and check their stories too.
Here comes the recipe.
For Braid, lion house rolls, kaiser and knot you need to grab following ingredients recipe is without egg. 
In a bowl of kitchen aid stand mixer make dough
Line house rolls are made like this 
For Kaiser Rolls
 For Knot
For Braid
 Once you are ready for baking brush with milk and bake them in preheated 350F oven. Bake for about 25 minutes. Once you remove from oven immediately brush with butter .
Serve warm.
                                                     Print recipe from here

Shaped Whole Wheat Dinner Rolls

Prep Time    3 hours
Cook Time    25 minutes
Serves    6-8

For Lion house rolls, Kaiser, Knot and  Braid I used  This recipe from King Arthur flour

  •      2 cups/ 180g King Arthur Unbleached All-Purpose Flour
  •       1 ½ cup/   225g King Arthur white Whole Wheat flour
  •       2  ¼  teaspoons (7g)  instant yeast
  •       1/4 cup (46g) Potato flour
  •     ¼  cup  (26g) Baker’s Special Dry Milk or nonfat dry milk  ( see notes)
  •     1 1/ 2 (26g)  tablespoons sugar
  •     1 ¼ (6g)   teaspoons salt
  •   3 ½ (43g) tablespoons soft butter
  •     1cup  + 1(212g) tablespoon  lukewarm water
  •       1/2 cup (123g)lukewarm milk


  • 2 tablespoons melted butter


Combine all of the dough ingredients in a large bowl, and mix and knead   using a stand mixer, to make a soft, smooth dough.

Place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough  859g into 3  equal pieces and again each pieces into  ¼ inch thick rectangle.

For Lion house rolls : Dough pieces should be cut out into 4 inch long and 2 inch wide. brush with butter and lightly spread the dough piece and make swift roll with two hands. Dough pieces should be rolled facing you. Take a look at this video

For Kaiser  rolls:    Dough pieces should be cut into 4 ½ inch long and 1 inch wide.  Roll them into rope. Bring the two ends together and place one end over other, pull  and make a knot. Tuck in one end from top and other end from bottom.

For knot rolls: Dough pieces should be cut into 5 inch long and 1 inch wide. Roll them into rope. Bring the two ends together and place one end over other, pull  and make a knot.

For Braid: Dough pieces should be 7 inch long and 4 inch wide. cut into three pieces. And  make a braid.

Once you are done with all shape place them in baking sheet lined with parchment paper and
Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 45 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the buns,  brush with milk and bake them for 25 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.

Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.

Serve warm. Store leftovers well-wrapped, at room temperature.

Baking Partners

I am linking this delicious rolls to Foodie friends Friday 

Please make sure you need to be  join  in baking partners for link it here. Otherwise it will be deleted. 

Related Posts Plugin for WordPress, Blogger...

If you like this post,


  1. says

    Swathi, your rolls look fantastic!!!! I’d be happy to skip dinner and just eat your bread. Thanks so much for showing how to twist the dough in such detail, too.

  2. says

    Awesome pics. I wanted to try the rosette but by the end i could not remember it and was tired. But Iam gald I made them. They were highly appreciated. Thanks to you. Thanks for all the support that u have given me.

  3. says

    Even i thought to prepare them with wholewheat flour,but everyone at home didnt reacted much for it, so obviously went for all purpose flour.. You have done simply fabulous Swathi. Seriously enjoyed thoroughly this challenge,looking forward for the next one.

  4. says

    I love all of the shapes your created! The braid is quite special and would sure make gorgeous centerpiece of a Thanksgiving table. Yummy rolls!

  5. says

    You are such a talented bread baker Swathi! These are perfect! Very beautiful. Thanks for showing us the steps on how to form them – that is a big help.