Soft & guilt-free Thanksgiving dinner rolls
Thursday, November 28, 2024
I am so lucky to have an amazing group of friends. The “Martha Stewart” of our circle hosts an annual Friendsgiving, and it’s always an absolute feast.
This year, I volunteered to bring dinner rolls and decided to stick with my method’s principles. The result? They turned out pretty good! The next day, I popped a couple into the toaster, and they were even better.
Now, these aren’t like the ultra-processed ones from the store. They’re rustic, wholesome, and way healthier—but trust me, they’re still delicious!
What You're About To Discover:
- Ingredients
- Directions
- Tips!
Ingredients
This recipe is easier with a KitchenAid Mixer:
- 1 cup warm water (110°F—feels like warm bathwater, not hot)
- 2 Tbsp maple syrup
- 1 packet active dry yeast (2 1/4 tsp)
- 2 Tbsp unsweetened applesauce (oil substitute)
- 1 tsp salt
- 2 cups whole wheat pastry flour
Directions
1. Activate the yeast:
- In the mixer bowl, combine warm water, maple syrup, and yeast.
- Let it sit for 5 minutes until the mixture becomes foamy.
2. Add wet ingredients:
- Stir in applesauce and salt.
3. Mix in Flour:
- Attach the dough hook to your KitchenAid mixer. On low speed, gradually add flour (½ cup at a time) until the dough starts coming together. Scrape down the bowl as needed.
4. Knead with Dough Hook:
- Increase speed to medium-low and knead the dough for 8 minutes, until it's smooth and elastic. If the dough is sticky, sprinkle in extra flour, 1 tablespoon at a time.
5. First Rise:
- Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 hour, or until it doubles in size.
- Remove the dough, add parchment paper to the bowl, and place the dough back in.Increase speed to medium-low and knead the dough for 8 minutes, until it's smooth and elastic. If the dough is sticky, sprinkle in extra flour, 1 tablespoon at a time.
6. Shape Rolls:
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a ball and place them on a parchment-lined baking sheet.
7. Second Rise:
- Cover the rolls with a damp towel and let them rise for another 20–30 minutes until slightly puffed.
8. Bake
- Preheat the oven to 375°F. Bake rolls for 20–25 minutes, until they're golden brown and sound hollow when tapped on the bottom.
9. Cool & Serve:
- Let rolls cool slightly before serving. Enjoy their soft, wholesome goodness!
Tips for the perfect rolls
Here are some tips to make these rolls just right for your taste:
- Warm water trick: Heat water in a kettle over medium heat for about 3 minutes. Once it feels like warm bathwater, turn it off.
- Rustic vs. soft rolls: Want a heartier texture? Use whole wheat flour instead of whole wheat pastry flour. If you're unsure, try the recipe as written first—these are already more rustic than store-bought rolls!
Tips for Moister rolls
- Adjust portion size: Make 8–10 rolls instead of 12 for slightly larger, softer rolls.
- Cover while cooling: Trap steam by covering the rolls with a clean kitchen towel as they cool.
- Brush for moisture: Lightly brush rolls with plant-based milk or maple syrup after baking.
- Steam bake: Add a small pan of hot water to the oven's bottom rack while baking.
- Add humectants: Mix 1 extra tablespoon of applesauce or mashed pumpkin/sweet potato into the dough.
Have you tried this recipe?
Let me know how it turned out—or share your own tips for making them even better! Just send me an email to hello@withoutstatins.com.
Hi, I'm Alejandra
Founder Of Without Statins
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