Whole Wheat Refrigerator Rolls
Total TimePrep: 20 min. + rising Bake: 10 min.
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°)
- 1/2 cup sugar
- 1 large egg
- 1/4 cup canola oil
- 2 teaspoons salt
- 4-1/2 to 5 cups all-purpose flour
- 2 cups whole wheat flour
- 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.
- 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.
- 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.
- Bake at 375° 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.
Nutrition Facts1 roll: 159 calories, 3g fat (0 saturated fat), 9mg cholesterol, 200mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 4g protein.
Apr 19, 2020
Dec 31, 2015
Good recipe. Works out well when preparing a big dinner and you don't want to take the time to start rolls from scratch. Nice to take from the refrigerator, let them rise and bake.
Jun 4, 2015
Great recipe! Nice to be able to pop rolls into the oven without having to make dough every day- especially during hectic schedules. Good flavor. I sometimes add 1 Tbs molasses for browner color. AKTigger: this dough is too sticky to be covered with a towel while rising.(I use them for other bread doughs myself sometimes.) Greased or oiled or cooking-sprayed plastic wrap does the trick!
Dec 1, 2014
Made the dough the day before Thanksgiving. Only needed 12 rolls on turkey day so I saved the balance of the dough in the refrigerator. On the fourth day I put the douugh in a glass bread pan , let it rise and then baked for 40 minutes at 350. It not only makes tasty rolls, it makes tasty bread. I like the idea that you can bake a loaf of bread the day you make the dough and then bake one four days later so you can always have fresh baked bread.
Aug 5, 2013
No comment left
Apr 7, 2013
No comment left
Jul 25, 2012
Made these with Splenda and a little higher percentage of wheat flour. The first rise was beautiful. After the second rise, I went to take the towel off, and they had all stuck to it. This made them fall a bit. I baked them anyway, and they tasted great!
Mar 15, 2012
I have made these rolls for at least 20 years now and for some reason I stopped making them. I was thinking about making clover looking rolls and these were the first ones I thought of.
Jan 14, 2011
We love this rolls. Easy to put together and very tasty. We love to be able to refrigerate the dough overnight on Saturdays and enjoy fresh baked rolls on Sundays.