Feather Whole Wheat Rolls Recipe
Feather Whole Wheat Rolls Recipe photo by Taste of Home
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Feather Whole Wheat Rolls Recipe

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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.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES:48 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES: 48 servings


  • 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

Nutritional Facts

1 each: 140 calories, 5g fat (1g saturated fat), 22mg cholesterol, 119mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 4g protein.


  1. 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.
  2. 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.
  3. Bake at 425° for 8-12 minutes or until golden brown. Brush with butter. Remove to wire racks. Yield: about 5 dozen.
Originally published as Feather Whole Wheat Rolls in Country Woman Christmas Annual 2002, p29

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ferndale52 User ID: 4154455 53285
Reviewed Dec. 24, 2013

"recipe does make a lot. also, very sweet, especially with the wholewheat flour. used the full 5 cups of regular flour, but i found it hard too manage...too sticky."

JBarta User ID: 3567063 86684
Reviewed Dec. 25, 2008

"This makes a lot, I would suggest cutting the recipe in half."

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