Whole Wheat Refrigerator Rolls – a delicious recipe with active dry yeast, water, sugar, egg, canola oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 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.
4
Bake at 375u00b0 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.
833
kcal
Calories
20
g
Fat
144
g
Carbs
21
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 8 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 2 cups warm water (110u00b0 to 115u00b0), 1/2 cup sugar, 1 large egg, and more.
Yes, Whole Wheat Refrigerator 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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