Whole Wheat Rolls Recipe

Whole Wheat Rolls Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.—Jennifer Martin, East Sebago, Maine

This recipe is:

Diabetic Friendly

[X]

Rate Whole Wheat Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Whole Wheat Rolls Recipe

Prep: 20 min. + rising Bake: 15 min. + cooling

Yield: 12 Servings

20 15 35

Ingredients

1-1/2 cups whole wheat flour
1/4 cup plus 2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
2 to 2-1/4 cups all-purpose flour
Canola oil, optional

Directions

In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. Brush tops with oil if desired.
Bake at 400° for 15-20 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool. Yield: 1 dozen.

Nutritional Analysis: One roll (prepared with skim milk and margarine and without additional oil) equals 196 calories, 250 mg sodium, 18 mg cholesterol, 34 gm carbohydrate, 5 gm protein, 5 gm fat. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Whole Wheat Rolls in Taste of Home February/March 1999, p13