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Whole Wheat Refrigerator Rolls

 Whole Wheat Refrigerator Rolls
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.
24 ServingsPrep: 20 min. + rising Bake: 10 min.


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


  • 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.
  • 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.
  • Punch dough down and form into dinner-size 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.
  • Bake at 375° for 10-12 minutes or until light golden brown. Serve

2 of 2

Whole Wheat Refrigerator Rolls (continued)

Directions (continued)

  • warm. If desired, dough may be kept up to 4 days in the
  • refrigerator. Punch down daily. Yield: 24 servings.
Nutritional Facts: 1 serving (1 each) equals 159 calories, 3 g fat (trace saturated fat), 9 mg cholesterol, 200 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein.