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Whole Wheat Refrigerator Rolls Recipe
Whole Wheat Refrigerator Rolls Recipe photo by Taste of Home
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Whole Wheat Refrigerator Rolls Recipe

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4.5 6 6
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This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm.
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES: 24 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 2 cups whole wheat flour

Nutritional Facts

1 each: 159 calories, 3g fat (0 saturated fat), 9mg cholesterol, 200mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 4g protein.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough.
  2. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight.
  3. Punch dough down and form into dinner-sized rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough.
  4. Bake at 375° for 10-12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily. Yield: 24 servings.
Originally published as Whole Wheat Refrigerator Rolls in Taste of Home August/September 1993, p31


Reviews for Whole Wheat Refrigerator Rolls

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Loiscooks User ID: 3656565 240695
Reviewed Dec. 31, 2015

"Good recipe. Works out well when preparing a big dinner and you don't want to take the time to start rolls from scratch. Nice to take from the refrigerator, let them rise and bake."

MY REVIEW
peanutsnona76 User ID: 8027573 227432
Reviewed Jun. 4, 2015

"Great recipe! Nice to be able to pop rolls into the oven without having to make dough every day- especially during hectic schedules. Good flavor. I sometimes add 1 Tbs molasses for browner color. AKTigger: this dough is too sticky to be covered with a towel while rising.(I use them for other bread doughs myself sometimes.) Greased or oiled or cooking-sprayed plastic wrap does the trick!"

MY REVIEW
Millie28 User ID: 2220900 2470
Reviewed Dec. 1, 2014

"Made the dough the day before Thanksgiving. Only needed 12 rolls on turkey day so I saved the balance of the dough in the refrigerator. On the fourth day I put the douugh in a glass bread pan , let it rise and then baked for 40 minutes at 350. It not only makes tasty rolls, it makes tasty bread. I like the idea that you can bake a loaf of bread the day you make the dough and then bake one four days later so you can always have fresh baked bread."

MY REVIEW
AKTigger User ID: 1154987 6250
Reviewed Jul. 25, 2012

"Made these with Splenda and a little higher percentage of wheat flour. The first rise was beautiful. After the second rise, I went to take the towel off, and they had all stuck to it. This made them fall a bit. I baked them anyway, and they tasted great!"

MY REVIEW
AprilK824 User ID: 1091998 6242
Reviewed Mar. 15, 2012

"I have made these rolls for at least 20 years now and for some reason I stopped making them. I was thinking about making clover looking rolls and these were the first ones I thought of."

MY REVIEW
prmom User ID: 5638367 7091
Reviewed Jan. 14, 2011

"We love this rolls. Easy to put together and very tasty. We love to be able to refrigerate the dough overnight on Saturdays and enjoy fresh baked rolls on Sundays."

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