Whole Wheat Pan Rolls – a delicious recipe with active dry yeast, water, water, sugar, shortening, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["In a large mixing bowl, dissolve yeast in warm water. Add sugar/water mixture, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in 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 dough down. Turn onto a lightly floured surface; divide into four pieces. Shape into 2-inch balls. Dip balls into melted butter and place in 8"" x 8"" baking pan allowing balls to just touch. Cover and let rise until doubled (about 25 minutes).", "Bake at 375 degrees for 11-15 minutes or until browned. Remove from pans to wire racks. Serve warm."]
876
kcal
Calories
19
g
Fat
149
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 (1/4 ounce) packages active dry yeast, 2 1/4 cups warm water (110 to 115 degrees), 1/2 cup water, 1 tablespoon sugar (added to 1/2 c water above), and more.
Yes, Whole Wheat Pan 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.
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