Homemade Whole Wheat Rolls Recipe

5 3 2
Homemade Whole Wheat Rolls Recipe
Homemade Whole Wheat Rolls Recipe photo by Taste of Home
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Homemade Whole Wheat Rolls Recipe

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5 3 2
Publisher Photo
Our family has come to expect my husband's grandma to make these rolls for every gathering. With their simple down-home flavor, they're great for sandwiches or just topped with butter. —Kerry Luce, Woodstock, Vermont
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 3 to 4 cups all-purpose flour
  • 3 cups whole wheat flour
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon salt
  • 2 cups milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses
  • 2 eggs
  • GLAZE:
  • 1 egg white
  • 1 tablespoon water
  • Sesame or poppy seeds, optional

Directions

In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, oil and molasses to 120°-130°. Add to dry ingredients. Add eggs; beat on low speed until moistened. Beat on medium for 3 minutes. Stir in enough remaining 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. Divide in half; shape each portion into 12 balls. Place 1 in. apart into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and water until foamy; lightly brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown. Yield: 2 dozen.
Originally published as Whole Wheat Dinner Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p184

Nutritional Facts

1 each: 189 calories, 6g fat (1g saturated fat), 20mg cholesterol, 19mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 5g protein.

  • 3 to 4 cups all-purpose flour
  • 3 cups whole wheat flour
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon salt
  • 2 cups milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses
  • 2 eggs
  • GLAZE:
  • 1 egg white
  • 1 tablespoon water
  • Sesame or poppy seeds, optional
  1. In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, oil and molasses to 120°-130°. Add to dry ingredients. Add eggs; beat on low speed until moistened. Beat on medium for 3 minutes. Stir in enough remaining 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. Divide in half; shape each portion into 12 balls. Place 1 in. apart into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and water until foamy; lightly brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown. Yield: 2 dozen.
Originally published as Whole Wheat Dinner Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p184

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Reviews forHomemade Whole Wheat Rolls

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leannette User ID: 1055437 95324
Reviewed Feb. 23, 2013

"This recipe's a winner, even though I can't seem to remember to brush on the egg white and water mix. :-) I slather some butter on top instead. I've made these twice and LOVE the hearty, wholesome flavor. Fresh out of the oven, they're to die for!"

MY REVIEW
Stumom User ID: 7055316 33316
Reviewed Dec. 24, 2012

"I did use honey instead of molasses and didn't even have enough yeast (double recipe, only used 3 packets) and they still turned out perfect."

MY REVIEW
Stumom User ID: 7055316 90209
Reviewed Dec. 24, 2012

"These turned out just right, soft, slightly sweet and just the right texture for a beautiful wholesome and tasty roll. I can't wait to make them again! I even made a double recipe and will take 48 to my family for xmas tomorrow. Er, 47."

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