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Whole Wheat Refrigerator Rolls

Total Time

Prep: 20 min. + rising Bake: 10 min.

Makes

2 dozen

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
Whole Wheat Refrigerator Rolls Recipe photo by Taste of Home

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Punch down dough; divide into 24 portions. Divide and shape each portion into 3 balls. Place 3 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.
  4. 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.

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