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Parkerhouse Wheat Rolls

Parkerhouse Wheat Rolls

These rolls are buttery, light and fluffy. They are a nice accompaniment to lentil soup or any special vegetarian entree.

Makes about 2 dozen rolls.


  • 2 tsp instant or active dry yeast
  • 4-5 Tbsp butter (divided use)
  • 3 Tbsp unsulfured molasses
  • 1 c warm water
  • 2 eggs
  • 1/2 c plain yogurt
  • 3 c soft white whole wheat flour
  • 1 3/4 c all purpose flour
  • 1 1/2 Tbsp vital wheat gluten flour
  • 1 tsp salt


  1. In the large bowl of a stand mixer, place the yeast, 2 tablespoons of the butter, molasses, and warm water. Using a dough hook, mix lightly and allow to stand 10-15 minutes.
  2. Beat in the eggs and yogurt on low.
  3. In a large bowl, whisk together the whole wheat flour, all purpose flour, gluten flour and salt.
  4. Add 3 cups of the flour mixture to the yeast mixture and beat on low until incorporated.
  5. Gradually add the remaining flour mixture, by half-cups, mixing after each addition.
  6. Beat on medium low for 5 minutes. Dough will be soft and somewhat sticky.
  7. Place dough in an oiled bowl, oil top of dough, and cover it. Place in a warm place for an hour or until doubled.
  8. Melt the remaining 2-3 tablespoons of butter, and set aside.
  9. Line a full sheet pan or 2 half-sheet pans with parchment paper and set aside.
  10. Deflate and place dough on a floured surface. Fold over a few times, adding a bit more flour to the work surface and the top of the dough.
  11. Using a rolling pin, roll the dough out until it is 3/8 inch thick.
  12. Cut a circle of dough with a 3-inch biscuit cutter. Lightly score the circle in two semi-circles, slightly off-center. Brush top with the melted butter. Fold larger half over the other half along the scoring. Place on the prepared baking sheet(s).
  13. Continue this process until all the dough is used, rolling out scraps until you have made about 24 rolls. Rolls should be placed an inch apart.
  14. Cover the rolls loosely and place in a warm spot for 30 minutes, or until doubled, preheating oven to 400 degrees F during the end of the rise.
  15. Bake 10-15 minutes, or until lightly browned. Remove to a wire rack to cool.
  16. Serve warm or at room temperature.

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