Black Whole Wheat Dinner Rolls
Whole wheat bread is a favorite for people who are on a diet or have high blood sugar. Adding coconut oil makes it really fragrant, and the result is very soft and delicious. Although I’m not on a diet, I fell in love after one bite. Whole wheat flour is rich in vitamins B1, B2, B6, niacin (vitamin B3), calcium, iron, zinc, and other trace elements. Compared to regular flour, it has the highest nutritional value among commonly found flours. As it contains crushed bran, the texture is rougher than standard flour, but the wheat aroma is stronger, making it healthier for the body.
Ingredients
Steps
Add all ingredients except coconut oil and sea salt into the dough bucket. Reserve 10g of water and adjust based on the dough texture. Knead to the expanded stage, then add coconut oil and sea salt.
Knead to a fully extended state, which takes about 12 minutes (I use JAMBO Jianbo MY7 kitchen machine).
Shape into a ball and let it rise in the fermentation box until it doubles in size. Use a flour-dipped finger to poke a hole; if it doesn’t bounce back or collapse, it's ready.
Deflate the risen dough gently with a rolling pin and divide into 12 equal portions. Shape into balls and place them on a baking tray.
Place the tray in a fermentation box set at 38°C and 85% humidity.
Ferment for about 40 minutes until ready.
Bake in a preheated oven at 175°C for 18 minutes. I use a CASS CO-750 oven (adjust time and temperature based on your oven).
Fragrant bread is ready! Cool on a wire rack until it reaches room temperature, then store sealed at room temperature. Shelf life: 3 days. If you have any questions about following my recipe, feel free to message me. Click on my avatar to find my homepage, which has links to my blog 🔗.