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Feather Whole Wheat Rolls

 Feather Whole Wheat Rolls
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.
48 ServingsPrep: 30 min. + chilling Bake: 10 min.


  • 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


  • 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

2 of 2

Feather Whole Wheat Rolls (continued)

Directions (continued)

  • butter. Remove to wire racks. Yield: about 5 dozen.
Nutritional Facts: 1 serving (1 each) equals 140 calories, 5 g fat (1 g saturated fat), 22 mg cholesterol, 119 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.