Delicious eggless shaped whole wheat dinner rolls made flour, milk water, sugar and yeast. Various shapes can be made with same dough.
What are shaped dinner rolls
Shaped dinner rolls are a delightful addition to any meal! There are various ways to shape them, from simple rolls to more intricate designs like knots or twists.
- Cloverleaf Rolls: These are made by placing three small balls of dough in each cup of a muffin tin to create a clover-like shape.
- Parker House Rolls: These rolls are folded over to create a half-moon shape, often with a soft, buttery interior.
- Knot Rolls: These rolls are twisted and tied into knots, creating a visually appealing shape that's great for pulling apart.
- Braided Rolls: Dough is divided into strands, braided together, and then formed into a circle or knot.
- Pretzel Rolls: These rolls are formed into a pretzel-like shape and typically have a slightly chewy texture and a hint of sweetness.
- Crescent Rolls: Dough is rolled into a triangle shape and then rolled up from the wider end to create a crescent shape.
- Twisted Rolls: Two strands of dough are twisted around each other, forming a spiral-like roll.
- Flower Rolls: Petals are formed by making several cuts on the edges of a round piece of dough, creating a flower-like shape when baked.
Each shape can add a touch of uniqueness and charm to your dinner table!
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.
How to make these eggless shaped whole wheat dinner rolls
You need following ingredients to make these shaped whole wheat dinner rolls.
- All purpose flour : Unbleached all purpose flour is used in this recipe.
- White Whole wheat flour : Adds mild flavor than the whole wheat flour to the bread.you can use whole wheat flour too .
- Potato flour/ Starch : 2 or 3% potato flour is used to preserve freshness, due to the increased water absorption afforded by the potato flour. The addition of 2–4% potato flour does not affect the exterior quality of the bread, but it improves interior qualities such as texture, aroma, and flavor.
- Dry milk: Milk powder gives sweeter, slightly more caramelized flavor. The added sweetness and protein helps bread dough rise—particularly enriched dough like brioche.
- Salt : Adds flavor and controls the fermentation rate.
- Yeast : Used instant yeast in this recipe
- Sugar : Granulated sugar adds sweetness to the bread.
- Water : Use luke warm water approximately 60-62% hydration rate.
- Milk : 2% milk is used in this recipe you can use whole milk .
- Butter : Unsalted butter is used in this recipe
Instructions of make eggless shaped dinner rolls
For Braid, lion house rolls, kaiser and knot you need to grab following ingredients. This is eggless shaped dinner rolls.
In a bowl of kitchen aid stand mixer make dough
Lion house rolls are made like this
You can make lion house rolls ( Lion House rolls are a regional specialty made famous by Utah's Lion House restaurant.) by dividing the dough and rolling them into a rectangle.
For Kaiser Rolls
Roll the dough into long rope and then tie the rope and brings the end together like this.
For knot shaped dinner rolls you have to make 5 inch rope and twist and bring the end inside out like this .
Braid shaped dinner rolls
Here is 3 braid shaped dinner rolls
After you shaped everything set aside for second rise
Once you are ready for baking brush with milk and bake them in preheated oven. Bake for about 25 minutes. Once you remove from oven immediately brush with butter .
Storage of these eggless shaped whole wheat dinner rolls
These dinner rolls will stay fresh for 2-3 days at room temperature. For long term storage freeze the dinner rolls
You can also freeze the before baking after first shaping. When you are ready to bake thaw and rise for second time and bake.
If you want you can make entirely whole wheat or all purpose flour dinner rolls. This recipe is really forgiving so you can make different shape with same dough.
Shaped Whole Wheat Dinner Rolls
- 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
- ¼ cup 46g Potato flour
- ¼ cup 26g Baker's Special Dry Milk or nonfat dry milk ( see notes)
- 1 1/ 2 tablespoon 26g tablespoons sugar
- 1 ¼ teaspoon 6g teaspoons salt
- 3 ½ tablespoon 43g soft butter
- 1 cup Luke warm water
- ½ cup 123glukewarm 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.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.