I was given a Wondermill Wonder Mixer for free. All opinions are mine own.
90 Minute Whole Wheat Parmesan Rosemary Bread Rolls made with whole wheat flour, olive oil, parmesan, and rosemary that make your house smell like a bakery.
I’ve been making these rosemary rolls for forever. The original recipe is for Rosemary Olive Oil bread from A Hint of Honey but we like rolls and rolls are faster to prove and bake during the week.
Recently we made a trip to Costco and happened to pass by their bakery breads and one of them was a rosemary Parmesan loaf. Hello amazing smell! So of course then I had to start making my rolls with Parmesan.
They take a little longer now to make and prove but they are totally worth it because they taste amazing and everyone loves how they make my house smell.
Can I make bread in a Kitchen Aid stand mixer?
Yes, you can make bread in a Kitchen Aid and it will take less time than kneading by hand. I usually have the mixer on medium speed for about 8 to 10 minutes. However, I did always worry about the strain my tilt head stand mixer was under when making dough.
Now, I use the Wondermill Wonder Mixer for breads and find that it mixes better and faster than my Kitchen Aid. Most bread dough only needs 5 minutes of mixing to build up enough to gluten and I’ve found I can get away with only one rise.
The Wondermill Wonder Mixer is a cheaper competitor to a Bosch mixer and having used my mother in law’s Bosch before I feel they are very similar in what they can do.
How to get the right temperature water for bread?
One of the hardest parts about baking with yeast is properly activating your yeast when making your dough. If the water is too cold, the yeast will take a really long time to start working. If the water is too hot, the yeast will be killed and it won’t work at all resulting in flat dense bread.
A cheat to get the right temperature water for bread is to mix equal parts boiling water with cold water. This should result in water that is between 110-120 degrees F.
Alternately, I’ve found that microwaving the 2 cups of water for 30 seconds on high results in the right temperature as well. Remember, microwaves vary depending on wattage so you may need more or less time to achieve the same results.
The water should be like warm bath water. Warm to the touch but still comfortable enough to put your finger in and allow it to stay there.
What is vital wheat gluten?
Vital wheat gluten is an ingredient you can add to bread that helps to give the rolls their rise. Dough made with whole what flour lacks the needed gluten to rise and can be dense and rather flat. It’s also good to add when you are adding lots of things to bread like in this recipe with the cheese.
You can find vital wheat gluten at your grocery store. I use the Bob’s Red Mill brand and have found it at all of my major grocery stores.
The rolls can be made without vital wheat gluten but they will need additional rise time and may still be slightly dense. For best results, allow the dough to rise for 30 minutes before you shape them into rolls. Then allow the shaped rolls to rise for at least 30 minutes.
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Other bread recipes to try:
90 Minute Whole Wheat Parmesan Rosemary Bread Rolls
- 2 cups warm water about 110-115 degrees F
- 2 Tbsp granulated sugar
- 4 1/2 tsp active dry yeast
- 4 tsp dried rosemary or 4 Tbsp fresh rosemary, chopped
- 3/4 cup Parmesan cheese shredded
- 1/4 cup extra virgin olive oil
- 3 Tbsp vital wheat gluten
- 3 cups whole wheat flour
- 1 1/2 cups bread flour or all purpose white flour
- 1 egg whisked with 1 Tbsp water
- 1/2 cup Parmesan cheese shredded for sprinkling on top of rolls (optional)
In a mixer, add warm water, sugar, and yeast. Pulse mixer to combine. Allow mixture to sit for 5 minutes to ensure yeast is activated. Look for lots of bubbles.
Add in rosemary, Parmesan cheese, olive oil, vital wheat gluten, and both flours. Turn mixer on and allow to mix on low speed for 5 minutes.
Dough should clean the sides of the mixer and form a solid mixture. If needed, add an additional 1/4 cup flour at a time until dough cleans the sides of the bowl.
While the dough is mixing, grease a 9 by 13 pan with cooking spray or oil. Also, preheat the oven to 400 degrees F.
After the dough has mixed for the 5 minutes, cut dough into 16 equal pieces. To do this,form the dough ball into a round and cut it into 4 equal parts. Then form each of the 4 smaller parts into a round. Cut each of the 4 dough balls into equal parts.
Form each of the 16 dough balls into a round ball. Place into greased pan in 4 rows of four. Make sure to give each row space to grow.
Cover with plastic wrap or a tea towel and allow to rise in a warm place for at least 30 minutes. Let rise until the rolls have at doubled in size.
Once the rolls have doubled in size, brush the egg wash over all of the rolls. If desired, sprinkle additional Parmesan cheese over the tops of the rolls.
Bake for 25 minutes or until the tops are golden brown and the rolls sound hollow when you tap them.
A cheat to get the right temperature water for bread is to mix equal parts boiling water with cold water.
Vital wheat gluten helps to give the proper elasticity the rolls need to rise. The rolls can be made without vital wheat gluten but they will need additional rise time and may still be slightly dense.
You can find vital wheat gluten at your grocery store. I use the Bob's Red Mill brand.