Wheat Yeast rolls Recipe

5 4 4
Wheat Yeast rolls Recipe
Wheat Yeast rolls Recipe photo by Taste of Home
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Wheat Yeast rolls Recipe

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5 4 4
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 cups whole wheat flour
  • 1-1/2 to 2 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in water. Add oil, sugar, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Remove from pan and cool on wire racks. Yield: 1 dozen.
Originally published as Wheat Yeast rolls in Taste of Home February/March 1998, p13

Nutritional Facts

1 each: 175 calories, 7g fat (0 saturated fat), 0 cholesterol, 195mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 cups whole wheat flour
  • 1-1/2 to 2 cups all-purpose flour
  1. In a mixing bowl, dissolve yeast in water. Add oil, sugar, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Remove from pan and cool on wire racks. Yield: 1 dozen.
Originally published as Wheat Yeast rolls in Taste of Home February/March 1998, p13

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Reviews forWheat Yeast rolls

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marjie53 User ID: 1468141 50010
Reviewed Jan. 5, 2013

"These rolls were easy to make for an inexperienced bread baker and they were great! I will definitely make them again. I will probably make smaller rolls and get more than a dozen from the dough."

MY REVIEW
BobbyWiite User ID: 4960719 47704
Reviewed Mar. 14, 2010

"So good I thought I went to a bakery and bought them"

MY REVIEW
purseglove_MA_F_67 User ID: 94698 79633
Reviewed Jan. 4, 2010

"These rolls sound delicious,quick and easy but when I am baking yeast breads/rolls I am definitely going to make a larger quantity. I will try them as a quicky recipe."

MY REVIEW
reynab10 User ID: 4757988 26410
Reviewed Jan. 3, 2010

"It was yummy, my family enjoy them very much. I served them with honey butter."

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