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Graham Rolls

 Graham Rolls
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.
48 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 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


  • 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

2 of 2

Graham Rolls (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 107 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 194 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.