Multi-Grain Rolls Recipe

Name: Multi-Grain Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1/4-ounce) packages active dry yeast; 1 3/4 cups warm (110F) water; 2 cups whole wheat flour; 1/4 cup cornmeal; 1/4 cup Land O Lakes Butter, melted; 1/4 cup honey; 1 Land O Lakes Egg, slightly beaten; 1 teaspoon salt; 3 to 3 1/2 cups bread flour; 2 tablespoons Land O Lakes Butter, melted; 1 tablespoon cornmeal; Land O Lakes Butter with Olive Oil

Servings: persons

2 (1/4-ounce) packages active dry yeast
1 3/4 cups warm (110F) water
2 cups whole wheat flour
1/4 cup cornmeal
1/4 cup Land O Lakes Butter, melted
1/4 cup honey
1 Land O Lakes Egg, slightly beaten
1 teaspoon salt
3 to 3 1/2 cups bread flour
2 tablespoons Land O Lakes Butter, melted
1 tablespoon cornmeal
Land O Lakes Butter with Olive Oil

1
Dissolve yeast in warm water in bowl.
2
Let stand 10 minutes.
3
Add whole wheat flour, cornmeal, 1/4 cup melted butter, honey, egg and salt to yeast mixture; mix well.
4
Stir in 3 cups bread flour, 1/2 cup at a time, until dough pulls away from sides of bowl.
5
Turn dough onto lightly floured surface.
6
Knead 10 minutes until smooth and elastic, using an additional 1/2 cup bread flour, if necessary.
7
Place into greased bowl; turn greased-side up.
8
Cover; let rise in warm place 20 minutes until doubled in size.
9
(Dough is ready if indentation remains when touched.)
10
Punch dough down; divide in half.
11
Shape each half into 12 balls; flouring hands if necessary.
12
Place 1 inch apart onto greased baking sheets.
13
Cover, let rise in warm place 15 minutes until double in size.
14
Lightly cut 1/8-inch deep X into top of each roll with sharp serrated knife.
15
Heat oven to 400F.
16
Bake 12-15 minutes or until golden brown.
17
Remove from oven; brush with melted butter.
18
Sprinkle with cornmeal.
19
Serve warm with butter with olive oil.

724

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (1/4-ounce) packages active dry yeast, 1 3/4 cups warm (110F) water, 2 cups whole wheat flour, 1/4 cup cornmeal, and more.

Yes, Multi-Grain Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Multi-Grain Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions