Cracked Wheat Feather Rolls

Cracked Wheat Feather Rolls
I am as pleased as punch about this post today, folks. I have been looking and looking for a wonderful roll recipe that uses whole wheat flour. I have tried and tried many different whole wheat recipes and have determined that…..whole wheat rolls are much too heavy, bulky and undesirable. Whole wheat bread is fabulous for toast and sandwiches, but whole wheat does not make a light and fluffy roll.
I found a great recipe for Feather Wheat Rolls over at Lovin From The Oven. Frieda has a whole boat load of fabulous bread and roll recipes. She includes a lot of great pictures with each post as well, so her recipes are very user friendly.
 Frieda’s Feather Wheat Roll recipe uses wheat flour, and white flour. I have adapted Frieda’s original recipe just a bit by adding a bit of cracked wheat, more honey and more vital wheat gluten. The result is just what I have been looking for! (Minus the fact that it does have some white flour in it. There was no getting around it!) These rolls are indeed light and fluffy. The small amount of cracked wheat adds a little crunch. I am thrilled with the out come and will add this to my list of wonderful roll recipes! I hope you will too!
Cracked Wheat Feather Rolls
Yield: 24 rolls or 12 large rosette buns
Time: about 2 1/2 hours start to finish
2 C whole wheat flour
3/4 C cracked wheat (I just cracked some wheat berries in my blender)
2 1/2 C white flour
3 T vital wheat gluten
1 heaping T yeast (I use active dry)
1/2 C warm milk
1 C hot water
1/3 C salted butter, melted
1/3 C honey
2 eggs
2 t salt
1. In your Kitchen Aid or Bosch Mixer combine the milk, water, vital wheat gluten, honey, salt, butter, eggs  and 1 C of the wheat flour. Mix on low for about 1 minute.
2. Add the yeast, mix for 30 seconds to incorporate.
3. While the mixer continues to mix add the rest of the wheat flour and the cracked wheat. 
4. Add the white flour 1 C at a time, while the machine continues to mix. You have enough flour when the dough scrapes itself from the edge of your mixing bowl.
5. Let the dough mix on high for about 7 minutes.
6. Cover your mixing bowl and let the dough rise for about 45 minutes, or until doubled in size.
7. This recipe will make 12 rosette buns or 24 rolls. I wanted some rosettes and some regular rolls. At this point divide your dough according to what you plan to do with it. I made 8 small rosettes and 12 regular rolls.
8. To make the rosettes allow the dough to sit on a sprayed cookie sheet for about 5 minutes. Allowing it to rest will make it MUCH easier to work with.
9. Roll each piece into a long rope.
10. Tie the rope up into a knot that has a little space left in the loop.
11. Tuck the outer edges into the center of the knot.
12. Place the rosettes onto a sprayed cookie sheet.
13. Put an egg in a small bowl and whip it with a fork until frothy. Brush the egg all over the tops of the rosettes.
14. Place the pan into a warm oven. (I set mine at 170) Let the dough rise for about 15 minutes.
15. Turn the oven up to 350 and bake for 18-20 minutes.

Post a comment!


  1. 1
    March 1, 2010 at 2:57 pm

    Gosh! I love bread…anything doughy really:)

  2. 2
    March 1, 2010 at 4:10 pm

    Oh my goodness, if only I could reach through the screen and grab one of those rolls! This is the ultimate tease! Lol. Those looks so yummy. 😀 But then my favorite food is bread, so…

  3. 3
    March 1, 2010 at 8:50 pm

    Yum Jaime and you pic turned out really beautiful!

  4. 4
    March 2, 2010 at 12:25 am

    They are perfect!

  5. 5
    March 2, 2010 at 1:37 am

    I don't see when to add the yeast? And where do you get vital wheat gluten? I've never ever heard if it! I really want to try this, just a little intimidated 🙂

  6. 6
    March 2, 2010 at 2:13 am

    Yummy I am always in need of a roll recipe. I have my faves but i love to change things up a bit. AND Healthy to boot.

  7. 7
    March 2, 2010 at 3:01 am

    I had a small error in the post regarding the yeast. I have fixed it…you can see now that it is added in step 2. Thanks for taking notice, Kelly!
    You can see a picture of what Vital Wheat Gluten looks like in my Wheat Bread recipe. (Now that I think of it I should add one here as well) You can find it at most Walmart stores and many Associated Food Stores like Harmons, Macey's, Petersons. It really makes a difference when using wheat in breads and rolls. I would definitely recommend purchasing it.
    Don't be intimidated, Kelly. You can do it!
    Didn't I read on Facebook about you making white bread the other day? This one isn't much harder, just takes a little more time to shape the rolls…but they are worth it!

  8. 8
    March 7, 2010 at 7:07 pm

    Looks delicious.

  9. 9
    March 19, 2010 at 1:19 am

    I made these today and they turned out absolutely fabulous! My kids really, honestly liked them. I may finally be ready to dump my delicious white rolls. Thanks Jamie!

  10. 10
    Becky Ethington
    August 19, 2013 at 9:50 am

    Can this recipe be frozen and still taste good? I’d like to get some frozen dough made so I can just raise it and cook on the day I want rolls.

  11. 12
    August 25, 2013 at 1:15 pm

    Thanks! I will try both and see how it turns out. I’ll let you know…

    P.S. How do you choose your drawing winners? I’ve always wondered. Especially since the ice cream maker came up. 😉

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