High Protein Homemade Roll Bread
Elevate your bread-baking game with this High Protein Homemade Roll Bread recipe, perfect for those looking to boost their protein intake without compromising on flavor or texture. Crafted with whole wheat flour, vital wheat gluten, and whey protein isolate, these wholesome rolls are both hearty and nutritionally balanced. The addition of honey lends a subtle sweetness, while a sprinkle of rolled oats on top provides extra texture and visual appeal. With a quick prep time and easy-to-follow steps, these golden-brown rolls are ideal as a dinner side, a sandwich base, or a healthy snack. Plus, they’re yeast-leavened for a perfectly airy and soft interior, making them an irresistible high-protein alternative to regular bread. Ready in just under two hours, these rolls are perfect for meal prep or a nourishing addition to your weekly baking routine!
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 50 grams Vital wheat gluten
- 40 grams Whey protein isolate
- 7 grams Instant yeast
- 300 milliliters Warm water
- 30 milliliters Olive oil
- 15 grams Honey
- 5 grams Salt
- 1 large Egg
- 30 grams Rolled oats
Instructions
In a large mixing bowl, combine the whole wheat flour, vital wheat gluten, whey protein isolate, and salt. Stir the mixture until evenly mixed.
In a separate small bowl, combine warm water and honey, then sprinkle the instant yeast over the top. Let it sit for about 5 minutes, until the yeast is foamy.
Add the yeast mixture and olive oil into the dry ingredients. Mix until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down gently to deflate. Divide the dough into 8 equal portions and shape each portion into a roll.
Place the rolls on a baking sheet lined with parchment paper, keeping them about 1 inch apart. Cover with a cloth and let them rise again for about 20 minutes.
In a small bowl, beat the egg and brush the tops of the rolls with it. Sprinkle rolled oats over the top for decoration.
Bake the rolls in the preheated oven for 20-25 minutes or until they turn golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 15.0 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 362 mg | 28% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
