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Whole Wheat Refrigerator Rolls

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.

24 ServingsPrep: 20 min. + rising Bake: 10 min.

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

2 of 2

Whole Wheat Refrigerator Rolls (continued)

Directions (continued)

warm. If desired, dough may be kept up to 4 days in the
refrigerator. Punch down daily. Yield: 24 servings.

Nutrition 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.