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Tender Whole Wheat Rolls

 Tender Whole Wheat Rolls
Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.—Wilma Orlano, Carroll, Iowa
24 ServingsPrep: 40 min. + rising Bake: 10 min.


  • 1-1/2 cups boiling water
  • 1/3 cup wheat bran
  • 3 tablespoons ground flaxseed
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 teaspoons sugar
  • 1-1/2 cups King Arthur Premium 100% Whole Wheat Flour
  • 2-1/2 to 3 cups King Arthur Unbleached Bread Flour


  • In a small bowl, pour boiling water over the wheat bran, flaxseed,
  • salt and cinnamon. Add the honey and oil. Let stand until mixture
  • cools to 110°-115°, stirring occasionally.
  • In a large bowl, dissolve yeast in warm water. Add the sugar, whole
  • wheat flour and wheat bran mixture. Beat on medium speed for 3
  • minutes. Stir in enough bread flour to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the

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Tender Whole Wheat Rolls (continued)

Directions (continued)

  • 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 24 pieces. Shape
  • each into a roll. Place 2 in. apart on greased baking sheets. Cover
  • and let rise until doubled, about 30 minutes.
  • Bake at 375° for 10-15 minutes or until golden brown. Remove from
  • pans to wire racks. Yield: 2 dozen.
Nutritional Facts: 1 roll equals 120 calories, 3 g fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.