Feather Whole Wheat Rolls Recipe

Feather Whole Wheat Rolls Recipe photo by Taste of Home

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My grandmother and mother have made this recipe famous in our family as well as our community. We never sit down to Thanksgiving or Christmas dinner without these melt-in-your-mouth rolls.

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Feather Whole Wheat Rolls Recipe

Prep: 30 min. + chilling Bake: 10 min.

Yield: 48 Servings

30 10 40

Ingredients

4 tablespoons active dry yeast
2 tablespoons plus 2/3 cup sugar, divided
2 cups warm water (110° to 115°)
2 cups warm milk (110° to 115°)
4 eggs, lightly beaten
2/3 cup canola oil
2 teaspoons salt
4 cups whole wheat flour
4-1/2 to 5 cups all-purpose flour
1/4 cup butter, melted

Directions

In a large bowl, dissolve yeast and 2 tablespoons sugar in warm water. Add the milk, eggs, oil, salt, remaining sugar and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate for 8 hours.
Punch dough down. Divide into thirds. Cover and refrigerate two portions. Turn the remaining portion onto a lightly floured surface; roll or pat to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. biscuit cutter. Repeat with remaining dough. Place rolls 2-1/2-in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 2 hours.
Bake at 425° for 8-12 minutes or until golden brown. Brush with butter. Remove to wire racks. Yield: about 5 dozen.

Nutritional Facts 1 serving (1 each) equals 140 calories, 5 g fat (1 g saturated fat), 22 mg cholesterol, 119 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Feather Whole Wheat Rolls in Country Woman Christmas Annual 2002, p29