The beauty of the master dough from my 1 Dough, 31 Whole Grain Recipes series is you can allow this dough to rise. It doesn’t need to be eaten just as a flatbread dough.
Allowing the bread to rise does add to the prep time of this recipe. That said, the hands-on time needed to prep this recipe is minimal. Simply pull out 1/4 of the dough, divide it into 8 equal pieces, roll it into balls, and roll the balls in butter and cheese. That whole process goes quickly. Then you just leave it to rise for an hour or so before baking.
This recipe makes getting whole wheat dinner rolls on the table a cinch. Which is a good thing. Because once your family tastes these, they are going to ask for them again and again!
By the way, the cracked pepper in this recipe is optional. If you have little ones at home who would object to the spiciness, you can make these without it.
- 1/4 recipe Whole Grain No-Knead Bread Dough
- 2 tablespoons butter, melted
- 1 cup grated Parmesan cheese
- 1/2 teaspoon cracked black pepper
- Preheat oven to 100. Grease a pie plate.
- Cut piece of dough in half. Cut each half in half. Cut each of those halves in half. You should now have 8 even pieces.
- Melt butter in a small bowl. In another small bowl, mix together Parmesan and black pepper.
- Between your hands, roll each dough piece into a ball. Roll each ball in butter then roll in Parmesan and pepper.
- Place one ball in the center of the greased pie plate and place the remaining balls in a ring around the outside of the pie plate.
- If you have any remaining butter or Parmesan, pour it over the dough balls. Cover loosely with plastic wrap, then drape a dishtowel over the top.
- Turn oven off. Place rolls in oven and allow to rise for 1 hour.
- Remove pie plate from oven once rolls have risen to about double in size.
- Preheat oven to 375.
- Bake rolls for 20 - 30 minutes.