Whole Wheat Refrigerator Rolls

Name: Whole Wheat Refrigerator Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 dozen
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

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. —Sharon Mensing, Greenfield, Iowa

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

Directions

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, 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 down dough; divide into 24 portions. Divide and shape each portion into three balls. Place three balls in each greased muffin cup. 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° until light golden brown, 10-12 minutes. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.

Nutrition Facts

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

Originally published as Whole Wheat Refrigerator Rolls in Taste of Home August/September 1993

Reviews

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Loiscooks

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.
peanutsnona76

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!
Millie28

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.
AKTigger

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!
AprilK824

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.
prmom

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.