Publisher Photo
Publisher Photo
In the course of catching up with a friend I hadn't seen for well over 10 years, she requested this recipe that she had remembered me making. That's a true testament to the appeal of these rolls. Graham crackers are an unusual ingredient that add terrific taste and texture.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1 cup boiling water
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 egg
  • 3 cups graham cracker crumbs, divided
  • 2 cups whole wheat flour
  • 3 cups all-purpose flour
  • 1/3 cup butter, melted

Directions

In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, egg, 1 cup cracker crumbs and whole wheat flour to shortening mixture; mix well. Stir in enough all-purpose 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 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 48 pieces. Shape each into a ball. Dip into melted butter, then roll in remaining cracker crumbs. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen.
Originally published as Graham Rolls in Best of Country Breads 2000, p43

Nutritional Facts

1 each: 107 calories, 4g fat (1g saturated fat), 8mg cholesterol, 194mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 2g protein.

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1 cup boiling water
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 egg
  • 3 cups graham cracker crumbs, divided
  • 2 cups whole wheat flour
  • 3 cups all-purpose flour
  • 1/3 cup butter, melted
  1. In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, egg, 1 cup cracker crumbs and whole wheat flour to shortening mixture; mix well. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 48 pieces. Shape each into a ball. Dip into melted butter, then roll in remaining cracker crumbs. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen.
Originally published as Graham Rolls in Best of Country Breads 2000, p43

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