Whole Wheat Rolls – a delicious recipe with whole-wheat flour, all-purpose, active dry yeast, warm water, milk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Stir together whole-wheat flour in medium bowl. Separate small bowl. Dissolve yeast in warm water (105u00b0 to 115u00b0). In large mixing bowl, combine milk, oil, honey and salt. Cool to lukewarm. Add yeast mixture, eggs and 1/4 of the flour mixture. Beat well with electric mixer. Add remaining flour in stages. Beat by hand after each addition. When dough gets too stiff to mix, knead by hand on clean, lightly floured work surface until smooth. Place in lightly greased bowl and cover with dish towel. Set in a warm place. Let rise until doubled in bulk, about 1 hour. Press the air out again and form into small fist sized rolls. Place on a greased baking sheet. While rising a second time, preheat oven to 350u00b0. After doubled in size, roll dough into small balls and place in groups of 3 into well buttered muffin pan. Bake for 12 minutes until golden brown. Makes 24.
1751
kcal
Calories
40
g
Fat
293
g
Carbs
49
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: 3 c. whole-wheat flour, 3 c. all-purpose or bread flour, 2 (1 1/4 oz.) pkg. active dry yeast or 5 tsp. dry yeast, 1/2 c. warm water, and more.
Yes, Whole Wheat 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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