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Homemade Whole Wheat Rolls

 Homemade Whole Wheat Rolls
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
24 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 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


  • 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.

2 of 2

Homemade Whole Wheat Rolls (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 189 calories, 6 g fat (1 g saturated fat), 20 mg cholesterol, 19 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein.