Whole Wheat Rolls Recipe

5 3 3
Whole Wheat Rolls Recipe
Whole Wheat Rolls Recipe photo by Taste of Home
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Whole Wheat Rolls Recipe

Read Reviews
5 3 3
Publisher Photo
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.—Jennifer Martin, East Sebago, Maine
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min. + cooling

Ingredients

  • 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

Directions

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 loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Originally published as Whole Wheat Rolls in Taste of Home February/March 1999, p13

Nutritional Facts

1 each: 196 calories, 5g fat (0 saturated fat), 18mg cholesterol, 250mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 400° for 15-20 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Originally published as Whole Wheat Rolls in Taste of Home February/March 1999, p13

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Reviews forWhole Wheat Rolls

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MY REVIEW
Amora-x5 User ID: 8068456 85362
Reviewed Nov. 2, 2014

"This was my first time making bread and they were gone in seconds (family of 7). Delicious! Thanks so much for a simple, tasty recipe."

MY REVIEW
pamelag21 User ID: 1233367 202965
Reviewed Nov. 2, 2013

"Reduced the fat and sugar to 2/3 of the recipe and increased the proportion of whole wheat - to try to make it healthier - and they still turned out great!"

MY REVIEW
daisylight User ID: 2099212 52110
Reviewed Jul. 17, 2009 Edited May. 13, 2010

"Love this recipe, have been making it for years, it's a family favorite."

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