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Whole Wheat Rolls

 Whole Wheat Rolls
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.—Jennifer Martin, East Sebago, Maine
12 ServingsPrep: 20 min. + rising Bake: 15 min. + cooling


  • 1-1/2 cups whole wheat flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1 egg
  • 2 to 2-1/4 cups all-purpose flour
  • Canola oil, optional


  • In a large bowl, combine the whole wheat flour, sugar, yeast and
  • salt; set aside. In a large saucepan, heat milk, water and butter to
  • 120°-130° add to dry ingredients; beat just until moistened.
  • Add egg; beat until smooth. Stir in enough all-purpose flour to form
  • a soft dough.
  • Turn onto a floured surface and knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover
  • and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; shape into 12 balls. Place in a greased 9-in.
  • square baking pan. Cover and let rise until doubled, about 1 hour.
  • Brush tops with oil if desired.
  • Bake at 400° for 15-20 minutes or until golden brown. Cover

2 of 2

Whole Wheat Rolls (continued)

Directions (continued)

  • loosely with foil if top browns too quickly. Remove from pan to a
  • wire rack to cool. Yield: 1 dozen.
Nutritional Facts:Nutritional Analysis: One roll (prepared with skim milk and margarine and without additional oil) equals 196 calories, 250 mg sodium, 18 mg cholesterol, 34 gm carbohydrate, 5 gm protein, 5 gm fat. Diabetic Exchanges: 2 starch, 1 fat.