These 10 Grain Rolls are perfect to enjoy with a warm bowl of soup. I love the heartiness of these rolls.
There was a time when I wouldn’t touch anything but white bread with a ten foot pole. I grew up strictly on white bread so anything that wasn’t white scared me. While I was in high school they started making the meals healthier. Healthier meals meant whole grain this, whole wheat that. When I tried whole wheat for the first time it was weird. I soon fell in love with whole grain bread and whole wheat bread. Now the only time I eat white bread is when it’s my only option.
These rolls may seem difficult to make at first glance but they’re actually pretty simple. If you have a classic Kitchenaid mixer I would not recommend using your mixer for this recipe. The recipe yields a large amount of dough so I would recommend making it by hand. The dough doesn’t get to tough to work with so it really shouldn’t be a pain to make by hand.
Note that 10 Grain cereal can be hard to find. You can easily substitute a 7 grain if you happen to find that in stores. My local Walmart didn’t have the hot cereal but my local health food store did. If you want your rolls to have the flaky grains on top like mine make sure to sprinkle a little bit of wheat bran over the top before baking. I only did it because I wanted them to look they were fresh from a bakery.
These rolls are perfect for the winter months. Pair one with a warm bowl of soup and you have the perfect hearty meal. These rolls can be stored in the freezer for up to 3 months. When warming back up simply wrap them in foil and bake at 300º F for 15 minutes.
- 2 1/2 cups water
- 1 cup old fashioned rolled oats
- 1/3 cup 10 grain "hot" cereal
- 1/2 cup wheat bran
- 4 1/2 teaspoons active dry yeast
- 1/4 teaspoon granulated sugar
- 1/4 warm water (105º-110º F)
- 1 1/2 cups buttermilk
- 4 tablespoons honey
- 3 tablespoons brown sugar, packed
- 6 tablespoons butter
- 1 large egg
- 3/4 teaspoon baking soda
- 6 1/2 cups bread flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- In a medium sauce pan combine water, rolled oats, 10 grain cereal, and wheat bran.
- Bring the mixture to a boil. Reduce heat to low. Cover and simmer for 8-10 minutes.
- Remove the lid and take off the heat. Allow to rest while you continue with the next step.
- In a small bowl combine yeast, granulated sugar, and warm water. Allow yeast to activate for 5-10 minutes.
- In a medium saucepan combine buttermilk, honey, brown sugar, and butter on low heat until butter has just melted. Remove from heat and stir in the room temperature egg, baking soda, and step 1's 10 grain mixture.
- In the bowl of your stand mixture add half of the wet ingredients with the whole wheat flour, salt, and 3 cups of bread flour. Once combined mix in the rest of the wet ingredients and the rest of the flour. Allow dough to knead for 5 minutes.
- Transfer dough to a large greased bowl and allow to rise for 1 1/2 hours or until doubled in size.
- Turn out dough onto a well floured surface. Cut into 32 equal pieces. Form dough into small rounds and place 16 pieces into two greased 9 x 9 inch pans.
- Allow dough to rise for another hour or until doubled in size.
- Bake at 350º F for approximately 35 minutes.
- Allow to cool for 10 minutes.