The best way to impress dinner guests? Make your own whole-wheat rolls. The smell will linger in the kitchen and who can resist the crisp, fresh-from-the-oven crusts. Our techniques and tips for making these healthier versions of holiday favorites follow. Happy baking!
Turn the dough out onto a lightly floured surface; pat into a rough 7-by-10-inch rectangle. Cut lengthwise into 4 equal strips using a bench knife or butter knife.
Cut each strip crosswise into 6 equal portions.
Working with one portion of dough at a time, gather and pinch the edges together, shaping the dough into a rough ball. The spot where the edges come together is the bottom of the ball.
Place each ball, bottom down, on a clean work surface. With a slightly cupped hand, move the ball around in a circular motion, keeping the bottom in place while tucking the loose edges into it and stretching the surface of the dough tight. (If the outer skin breaks, set the roll aside and let it rest while rounding the remaining rolls. Reroll once the dough relaxes.)