I’ve got cooking and baking on the brain! This is my week to prepare for Thanksgiving because we start festivities this weekend! The roasted sweet potatoes are prepped and in the freezer, the sweet potato casseroles are in the freezer too. And guess what else is in the freezer?! These:
These sprouted whole wheat rolls are a Trim Healthy Mama E bread for those of you following that plan (see the book here) and there are no unusual extra ingredients in the recipe. The only thing I have to get special (and I’m already buying it anyway) is sprouted whole wheat flour. I’ve been ordering Sprouted Whole Wheat Flour from Azure Standard for quite a while now. There are several ordering options – I usually get the case of 4 x 5 pounds.
Related post: Low Carb and Trim Healthy Mama Bread Options
The original recipe was one I found on Pinterest (follow me here) for loaf bread in a bread machine. But, what I really needed were rolls – yummy-almost-like-normal-Thanksgiving rolls. AND, I needed to be able to freeze them ahead of time. I knew I was taking a gamble with my precious sprouted flour, so I tweaked the recipe a bit to fit my needs wants, and posted the entire process on Instagram (follow me @amyraisingarrows) as I made the dough, shaped the rolls, and baked them. For some reason, it made me feel better to have an audience to cheer on my baking efforts.
Time for the sprouted rolls to rise. I pick up another order of the sprouted whole wheat flour from Azure this week. I really hope this recipe does well! #trimhealthymama A photo posted by Amy Roberts (@amyraisingarrows) on
They are done and they are good!!! #trimhealthymama A photo posted by Amy Roberts (@amyraisingarrows) on
I did indeed take my first bite on Periscope (@RaisingArrows), but thankfully, my daughter also did a “normal” video of me taste-testing them because that Periscope video was just weird due to camera angle, my husband’s antics in the background, and the fact that I cannot take bites and still talk like Guy Fieri can.
So, here’s the REAL video – which is VERY REAL (and thankfully, only 3 minutes long). I make goofy faces, I do this weird dance-in-place thing, and at the end I blurt out something off the wall – which I decided to keep in the video because it gives you a taste of what I’m REALLY like – a little kooky, a little silly, and so not polished and poised – at least not as much as I’d like to be. I live in a house full of little kids and teens – It’s amazing I act normal at all.
(You can subscribe to my YouTube channel here and get access to my videos before the post comes out! You’ll see the Subscribe button in the right hand corner of my header screen.)
So, the final result of these little gems? They are FANTASTIC! I mean, just look at them…
They are just about as good as it can get when substituting breads this Thanksgiving. I am happy!
Here are more low carb and Trim Healthy Mama bread options!
OK, so you probably came here looking for a recipe, huh? Sorry for all my rambling and photos. I had a good time putting together this post, but I should probably get to the point…
- 2 cups water
- 2 Tbsp butter, softened
- 1 Tbsp honey
- 2 tsp salt
- 4 2/3 cups organic sprouted whole wheat flour
- 1 Tbsp yeast
- Pour water, softened butter, honey and salt into your mixer and give it a whirl.
- Add the flour and yeast and mix/knead for 5 minutes. (You want the dough to “clean” the sides of the bowl, but you also want it to be a bit sticky when you are finished. Keep an eye on it and decide if you need to add more water or more flour to achieve the right measure of stickiness.)
- Let rise in bowl about 30 minutes.
- Punch the dough down and turn on your oven to warm a bit (Don’t forget to shut it off before it gets too hot!). Spray your hands with cooking spray (I like coconut oil spray), and begin pulling off golf ball sized balls of dough and shaping them into rolls. Place rolls on a lightly greased baking sheet or ungreased stone and put them in your warmed oven to rise about 30 minutes
- Remove the rolls from oven and preheat oven to 350. Once the oven is preheated, bake the rolls for 25-30 minutes (27 was the sweet spot for me). The rolls should be slightly browned.
- Remove the rolls from the oven and brush a bit of butter on the tops if desired. Just remember, to keep this an E bread, you don’t want to add any more butter when you actually go to eat them! DO NOT remove rolls from pan until cooled. Bread needs to finish baking on the inside quite a while after you remove it from the oven.
- Enjoy your yummy rolls now or freeze them for later!
Tanya Luscombe says
These look so good and I am going to have to do some baking once I buy some sprouted flour.
Is it 1 Tablespoon of yeast?
Tanya Luscombe says
Seeing you on video was great!!!!!!! 🙂
Amy says
Hi Tanya! Yes, it is 1 TBSP – I fixed that in the recipe. Thanks for letting me know!
Tanya Luscombe says
Ok!! 🙂
Rebecca says
Several questions……these look amazing, by the way!
1. Are you doing a strictly E Thanksgiving meal for yourself? Because, depending on what else you eat, you will be in Crossover land with these and other yummy dishes.
2. Where can I get the sprouted flour? I don’t have Azure in this area and I know they don’t carry it at Aldi’s. Walmart? Kroger?
3. Your recipe reads to bake then freeze…..are you sure they taste just as good as when they are made fresh? I mean, sometimes breads get doughy and “wettish”. Have you tried them out of the freezer?
Excited to try this recipe…..hopefully soon, although I won’t be able to eat them while I drink my S coffee in the mornings.
Amy says
1. I am planning on make the main Thanksgiving meal an E, but if it ends up a bit of a crossover, I’m ok with that because I am still nursing. I’m just not going to overdo it. I’ll have the turkey, a bit of sweet potato, a roll, and then figure out what I want to do about dessert. I made a mock apple crisp (from zucchini) that is S to take along too, so we shall see.
2. You might try Kroger in their Whole Foods section. I know you can buy it at health food stores too. Or try Amazon.
3. This is still an experiment…I was told from someone else that these will freeze well, so I’ll have to give you an update next week. 😉
Amy says
Rebecca, they are amazing thawed! Sooooo happy!
Amy Mac says
Why sprouted wheat flour? What makes it different?
Amy says
Sprouted wheat acts more like a vegetable in your system. I don’t have time to sprout berries and grind them myself, so I buy this as my main whole wheat flour. There is a section in the book on it that explains it way better than I can. I’ve heard about sprouting for years, but never wanted to mess with it, so I was excited to see a flour that was already done for me!
Karyn says
You can freeze roasted sweet potatoes? I would love to be able to do this when I do my “prepare for baby” cooking!
Amy says
I froze them un-roasted – just cubed and seasoned. 🙂
Karyn says
Excellent -thanks! I like to do a ton of cooking during the two or so months before baby’s arrival and every step/recipe helps!
Samantha says
I love your normal. It makes my kookiness look normal too. These look amazing. I won’t have my flour in time for Thanksgiving, but I will have it in time for Christmas. Thank you for doing these and sharing. I appreciate it!
Richelle says
These looks yummy I will have to try them. I wonder if I could use my breadmaker to make them?
Amy says
Yes, the original loaf recipe was for use with a breadmaker.
KC says
Do you by chance know the carb count on these? We just started THM & I know carb counting isn’t necessary, but my daughter is type 1 diabetic so I will need to count the carbs. THM is great for t1d though
Amy says
I’m sorry, I don’t. Is there an online program you can type the ingredients into to get that?
Amanda says
How many rolls can u eat at one meal for an E meal please? ?
Samantha says
How long do these last? I was thinking about using them as buns for sandwiches.
Amy says
They lasted quite a while – especially frozen!
Ruth says
If I’m using a half cookie sheet how many rolls should I make? This is first attempt! TIA
Stacy says
I just made these today. Mine are all different sizes and not very pretty like yours… totally my doing haha, just wondering why you rise the dough twice? I have been making bread for a few months using the recipe you linked (yay) but the last time I only let my dough rise once and the loaf was pretty good… just wondering if there was a scientific reason 😉
Just found your blog btw bc of this recipe and have subscribed here and your YouTube channel.
Amy says
A lot of bread recipes tell you to let the dough rise twice which helps to give it a better texture. I haven’t tried it another way, but if it works to only let it rise once, then definitely go for it!
Jean says
Is there anywhere you can buy the flour without ordering it. Like a health food store or whole foods store. Thanks, These look great but I don’t have time to order the flour.
Amy says
I would definitely try a health food store. We don’t have one nearby.
Charity says
How is thm approved if it has honey in it? Can I use some other sweetner?
Michelle says
Thank you! These were fabulous!
Silvie says
I thought that honey was not used on the THM plan, so can a sweetener or black strap molasses be used instead? If so, how much?
Thanks,
Amy says
The honey is so minute that the carb count is still kept low enough to be on-plan I believe.
Carry-Ann says
Is the water supposed to be a certain temperature?
Amy says
I don’t test the temp. I just make sure it’s warmish.
Kristine says
Is this white sprouted flour? Can I replace honey with sugar? Trying to make sweet rolls. Thanks
Amy says
It’s just sprouted flour, and yes, I’m sure you could replace the sugar with honey. 🙂
Jennifer says
Love these rolls! I used sprouted spelt and they came out light and fluffy. We will defiantly be enjoying them on Thanksgiving this year.
Amy says
yay!!
Pamela Braten says
Do you have nutritional breakdown for each roll?
Amy says
No, I do not – sorry!
LIsa says
Followed to a tee. So easy. So good. Everyone loved them. Thanks for posting
Amy says
Fantastic!
Cheri T. says
Thank you this is staple in our house now! We half the recipe and wrap four nitrate free chicken apple “hotdogs” and bake them per recipe. Brush them with butter, and enjoy!!! They taste like “Bagel dogs” I use to eat as kid.
Amy says
That sounds amazing! Tucking this recipe away for the future! Thank you!
Peytn says
What brand of flour do you use?
Amy says
Granite Mills
Bea says
Once frozen, how did you thaw? Are you reheating after thawing?
Amy says
If you freeze them after baking, simply thaw at room temp and reheat if you’d like. If you freeze them before rising, take them out and let them come to room and temp and rise before baking.
Pam says
Can you list some toppings for the bread? I’m guessing butter and peanut butter are not allowed since this is an E.
Amy says
Right – I eat my bread plain for the most part. You can have a tiny bit of butter with an E meal though!
Megan says
Hi! I just gave these rolls my first go! They taste good, but the outside is crunchy. Your rolls look soft. Should I have added more water?
I’m definitely making these agin, just want to improve my game! Thanks!!
Amy says
I wonder if they rose for too long? Definitely keep trying different things!