Tender Whole Wheat Rolls Recipe

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

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 10 min.

Ingredients

  • 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 whole wheat flour
  • 2-1/2 to 3 cups bread flour

Directions

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 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.
Originally published as Whole Wheat Rolls in Taste of Home Christmas Annual Annual 2011, p45

Nutritional Facts

1 roll: 120 calories, 3g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 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 whole wheat flour
  • 2-1/2 to 3 cups bread flour
  1. 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.
  2. 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.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
  4. 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.
  5. Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Whole Wheat Rolls in Taste of Home Christmas Annual Annual 2011, p45

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