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Whole Wheat Refrigerator Rolls Recipe

Whole Wheat Refrigerator Rolls Recipe photo by Taste of Home

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This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm.

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Whole Wheat Refrigerator Rolls Recipe

Prep: 20 min. + rising Bake: 10 min.

Yield: 24 Servings

20 10 30

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1 egg
1/4 cup canola oil
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour, divided
2 cups whole wheat flour

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough.
Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight.
Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough.
Bake at 375° for 10-12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily. Yield: 24 servings.

Nutritional Facts 1 serving (1 each) equals 159 calories, 3 g fat (trace saturated fat), 9 mg cholesterol, 200 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Whole Wheat Refrigerator Rolls in Taste of Home August/September 1993, p31

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Reviews for Whole Wheat Refrigerator Rolls

Whole Wheat Refrigerator Rolls

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Reviewed on Jul. 25, 2012 by AKTigger

Made these with Splenda and a little higher percentage of wheat flour. The first rise was beautiful. After the second rise, I went to take the towel off, and they had all stuck to it. This made them fall a bit. I baked them anyway, and they tasted great!

Reviewed on Mar. 15, 2012 by AprilK824

I have made these rolls for at least 20 years now and for some reason I stopped making them. I was thinking about making clover looking rolls and these were the first ones I thought of.

Reviewed on Jan. 14, 2011 by prmom

We love this rolls. Easy to put together and very tasty. We love to be able to refrigerate the dough overnight on Saturdays and enjoy fresh baked rolls on Sundays.