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Brown Rice Yeast Rolls

 Brown Rice Yeast Rolls
I’ve had this recipe for such a long time that I don’t remember where it came from. It’s a great way to get your family to eat brown rice, which is so good for you. My family didn’t even know it was there until I told them.
30 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 6 to 7 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups water
  • 1/2 cup honey
  • 1/4 cup butter, cubed
  • 2 cups cooked brown rice


  • In a large bowl, combine 4 cups flour, cornmeal, yeast, salt and
  • baking soda. In a small saucepan, heat the water, honey and butter
  • to 120°-130°. Add to dry ingredients; beat until smooth.
  • Stir in rice and enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 30
  • pieces. Shape each into a roll. Place 2 in. apart on greased baking
  • sheets. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 12-15 minutes or until golden brown. Remove from
  • pans to wire racks. Yield: 2-1/2 dozen.

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Brown Rice Yeast Rolls (continued)

Nutritional Facts: 1 each equals 146 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 102 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.