Feather Whole Wheat Rolls Recipe

1.5 2 2
Feather Whole Wheat Rolls Recipe
Feather Whole Wheat Rolls Recipe photo by Taste of Home
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Feather Whole Wheat Rolls Recipe

Read Reviews
1.5 2 2
Publisher Photo
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.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

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

  • 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
  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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Reviews forFeather Whole Wheat Rolls

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MY REVIEW
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."

MY REVIEW
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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