The first time that I replaced white all-purpose flour with whole wheat flour was for making a pizza crust. That was also the first time that my pizza did not get all eaten up. The kids noticed it right away and did not hold back on telling me that the crust was not yummy.
Luckily, I don’t give up too easily.
From then on, I started to gradually replace part of the AP flour with whole wheat flour for all recipes. Breads, cakes, pie, for everything. I started by replacing a quarter, then a half for a while, et cetera, until about 6 months after the pizza ordeal, we were finally white flour-free and my picky eaters were just fine with it.
Whole Wheat Bread Rolls
- 3 cups brown whole wheat flour (alternatively, you can use white whole wheat flour as well)
- 3 tbsp extra virgin olive oil
- 2 tsp yeast
- 2 tsp sugar
- 2 tsp salt
- 1 1/3 cups lukewarm water, plus some additional water
- Combine yeast and sugar in the 1 1/3 cups of water and let it sit until a foamy mixture forms.
- In the meantime, stir salt into the flour. Add olive oil to the flour and mix using your hands to evenly distribute the oil. Add the yeast-sugar mixture to the flour and start making the dough. You will see that you need some extra water so add as required to get a smooth dough. Form a ball with the dough. Cover with a damp cloth and let sit in a warm spot for 1-2 hours, until the dough has doubled in size.
- When the dough has doubled in size, deflate it by knead it again (you may need to use some oil on your hands to prevent the dough from sticking). Divide the dough into 16 pieces and form a ball with each. (To get consistent sized rolls, I weigh the dough and divide the weight by 16 to know exactly how much dough to use for each individual roll.)
- Place rolls on oiled sheets leaving at least 2 inches around each (I use 3 sheets). Cover the sheets with damp cloths and let each roll rise for about an hour, until doubled in size.
Bake in an oven preheated to 400°F for 20 minutes, or until lightly browned.