The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WW sweet rolls ideas?

Mylissa20's picture

WW sweet rolls ideas?

I want to make some beautiful sweet rolls as neighbor gifts this christmas, but I am afraid that people won't like them because they're whole wheat.  I don't bake with white,  and I feel like you can't separate fluffy white bread from cinnamon rolls in most people's minds.  Is there a combination that you think would naturally compliment the flavor of whole wheat, like pear or orange rolls?  I'm just looking for some good ideas.

OldWoodenSpoon's picture

JMonkey is one TFL member that thinks whole wheat and sweet rolls, or cinnamon rolls in this case, go perfectly together.  You should take a look at JMonkey's recipe here.  There are other options available too.  Just type "whole wheat sweet cinnamon" into the search box at the upper end of the left-hand border on your screen, and click on the [Search] button and you will find more.


Mary Clare's picture
Mary Clare

You might try a recipe for whole wheat potato bread with some kind of sweetener added.  That always produces a lovely, moist crumb.

Mary Clare

swtgran's picture

I make very light, fluffy 100% WW sweet roll by using the bread recipe from the Everyday Homemaking site.  I use home ground white whole wheat, add an egg, (when making sweet rolls), and use 2 Tbl. of homemade dough enhancer instead of the 1 Tbl. of dough enhancer and 1 Tbl. of liquid lecithin.

Dough Enhancer - 1 cup lecithin granules, 1 tbl. ground vitamin c, 1 tbl. ginger

benliles's picture

One of my cookbooks, sorry I can't remember which one right now, has a recipe for cinnamon rolls (with all purpose flour) but I substituted my milled flour with a 75/25 hard red/soft white ratio. The recipe uses potato and starchy potato water to soften it up. All 18 were gone in a matter of minutes.


I know it's a little late, but I could look up the recipe if you'd like.

Mylissa20's picture

I would love to see your recipe for those rolls!

benliles's picture

Dough Ingredients


  • 1 6oz russet potato peeled and diced into 1/2 inch cubes

  • 2 tbsp unsalted butter

  • 2 1/4 tsp active dry yeast

  • 1/2 cup dark brown sugar

  • 1/4 cup warm water (105-115 deg F)

  • 2 tbsp vegetable oil

  • 1 tsp salt

  • 1 large egg (at room temperature)

  • 5-5.5 cups whole wheat flour (75/25 hard red/soft white mix)

Filling Ingredients
  • 4 tbsp unsalted butter, melted
  • 1 1/4 cups dark brown sugar
  • 2 tbsp ground cinnamon




  • Boil the potato chunks  in at least 2 cups of water (enough to cover and you'll need 1 cup of it later) for 20 minutes or until tunder
  • Remove the potatoes and save 1 cup of the starchy water
  • Process the potato and the 2 tbsp butter until smooth
  • Wait for the potato water to cool to 115 deg F
  • In a small bowl, combine the yeast, a pinch of sugar and 1/4 cup of plain warm water and let it sit for 10 minutes
  • In a large mixing bowl combine the potato, potato water, yeast mixture, remaining sugar, oil, egg, salt, and 2 cups of the flour and mix until combined
  • Add the remaining flour, 1/2 cup at a time until the dough starts to form a ball
  • Knead by hand or with the kneading hook for 5-10 minutes
  • Place the dough in a clean, greased bowl and turn the dough once to coat in grease
  • Cover the bowl with plastic wrap and wait until it doubles in size 1-1.5 hours
  • Punch down down and proof a second time until it doubles
  • Punch down dough and turn out onto a lightly floured work surface
  • Divide the dough in half and roll out each half into a 10x14 inch rectangle
  • Brush the surface of the dough with the melted butter
  • Combine the sugar and cinnamon and then sprinkle over the dough rectangles
  • Roll up the rectangles jelly roll style and then slice each rectangle into 9 portions
  • Place in desired baking dish/sheet and cover lossely with plastic wrap and let rise for about 20 minutes
  • While the dough is rising, preheat the oven to 350 deg F
  • Bake for 25-30 minutes

For baking, I prefer a 9x13 metal cake pan because it forces the rolls to rise upwards and decreases the amount of crust (personally not a fan of crust on sweet rolls). One time, I refridgerated them for the final rise and it didn't seem to change the flavor much but it was convenient since I was able to prepare breakfast the night before and then just throw it in the oven in the morning.


Mylissa20's picture

Sorry, I got so excited about this recipe I totally forgot to thank you for going to all the work to post it for me.  I really appreciate it and thank you thank you!