This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

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  • Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

  • Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.

  • Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.

  • Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Tips

If you would like to freeze the rolls, bake for 8 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process.

Nutrition Facts

140.3 calories; protein 3.4g 7% DV; carbohydrates 22.5g 7% DV; fat 4.4g 7% DV; cholesterol 17.9mg 6% DV; sodium 128.7mg 5% DV. Full Nutrition

Reviews (392)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2005
This was such great recipe, they turned out awesome. I just divided the dough up into 16 balls and baked them on a cookie sheet, instead of putting them in muffin tins. Then before I baked them, I brushed them with a beaten egg instead of butter. Then I scored the top of them. They had a nice, glossy crust, and were just the right size for sandwiches! I also used all white flour instead of the wheat flour. If you use all white flour, you just have to add a little bit more flour and knead a little bit longer for the gluten to develop. And then I divided the dough up into buns and baked them in a 9x13 for white dinner rolls. They came out so good! Thanks so much for this great recipe! Read More
(97)

Most helpful critical review

Rating: 3 stars
04/11/2003
After spending three hours preparing the bread it was just OK. The bread had a sweeter taste and lacked flavor.I definitely would not make them again unless I found a way to add some more flavor. Read More
(8)
514 Ratings
  • 5 star values: 419
  • 4 star values: 69
  • 3 star values: 23
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/11/2005
This was such great recipe, they turned out awesome. I just divided the dough up into 16 balls and baked them on a cookie sheet, instead of putting them in muffin tins. Then before I baked them, I brushed them with a beaten egg instead of butter. Then I scored the top of them. They had a nice, glossy crust, and were just the right size for sandwiches! I also used all white flour instead of the wheat flour. If you use all white flour, you just have to add a little bit more flour and knead a little bit longer for the gluten to develop. And then I divided the dough up into buns and baked them in a 9x13 for white dinner rolls. They came out so good! Thanks so much for this great recipe! Read More
(97)
Rating: 5 stars
09/30/2011
I cut this recipe down to 12 servings. I made two small changes; I used milk instead of water and I doubled the yeast using two envelopes fora halved recipe. (The reason I did this was because I've always had issues making whole wheat bread/rolls so I wanted to be sure this one would work.) I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the sugar and warm milk in my mixer bowl for ten minutes then added the beaten egg melted butter then all the dry ingredients. This dough needed 3/4 cup more flour to form a ball. I kneaded it with my dough hook for five minutes then set it to rise on a warm heating pad in a greased and covered bowl for an hour. Once it doubled I formed the rolls using a dry 1/4 inch measuring cup and set the formed rolls in a greased muffin tin. I set them to rise again on the warm heating pad covered with saran wrap for a half hour. 400 for 12 minutes and they were perfect. I brushed the tops with vegetable right out of the oven as it gives them soft bakery style tops. These rolls are absolutely delicious. I was worried that the sugar might be too much but it's really not. They're perfectly chewy but they also came out light and fluffy. Like something you'd get at a fancy bakery. VERY good. I'll use this recipe again. I think this would be really good with honey or light brown sugar in place of the granulated sugar too. Read More
(89)
Rating: 5 stars
11/12/2003
I am giving this recipe 5 stars b/c I love the Black-Eyed Pea Restaurant's wheat rolls and on my first try to replicate them tried this recipe. End of search! Thanks for the recipe. Read More
(60)
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Rating: 5 stars
11/27/2002
I did the initial mixing and first rising in my bread machine. I was tempted to skip the second rising but didn't. These rolls are worth the extra effort!! They are possibly the best wheat rolls I have ever eaten. The dough seemed a little difficult to work with (very elastic!!) but they turned out awesome! Read More
(43)
Rating: 5 stars
04/11/2003
LOVED this roll!! Made them for a Thanksgiving get together and they loved them!! I make this recipe everytime I need to make rolls or want to make rolls! Thanks for submitting this recipe! I also cooked them on a cookie sheet and they turned out great! Would be a fun dough to have your kids play with and make their own rolls! Read More
(39)
Rating: 5 stars
04/06/2010
WE LOVE THIS DOUGH I have: Added extra sugar to the dough and used it for cinnamon rolls, ++++++ Shaped it into every shape imaginable (including braided breads for special dinners)+++++++ Rolled it into long ropes, dipped it in a baking soda solution then baked it making pretzels. ++++++ Rolled it flat baked it on a griddle and used it as pan bread/ Flat bread (thicker than tortillas similar to pitas).++++++ Formed it into Pan Pizza Crust ++++++ I very regularly form it into 4 (9" X 15") very thin pizza crusts. I prebake them (450 deg for 8 minutes) then freeze 3 and add toppings to the 4th for dinner that night. Read More
(36)
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Rating: 5 stars
11/27/2002
Susan I love you. Please come live with me. These rolls were so yummy, I can't imagine what else you may have up your sleeve but I want first taste of it. I am planning a dinner party for tonight so I made these rolls this morning just to make sure they would be good enough for my guests. Well,let me tell you I am definitely going to serve them with my Prime Rib. My search for the perfect wheat dinner roll has ended. Read More
(33)
Rating: 5 stars
04/11/2003
I ADDED 1/4 CUP MASHED POTATOES FOR EXTRA MOISTNESS AND THEY WERE WONDERFUL Read More
(32)
Rating: 5 stars
11/16/2008
Bread bakers hint! After the second rising, turn the dough out onto a clean surface and cover it with the bowl you had it in. Let it sit for about 10 or 15 minutes. The dough will be much easier to stretch and will be less elastic. Especially helpful when trying to stretch pizza dough into a pan! I have been baking bread for decades and found this recipe to be a true winner. The rolls are pleasantly light, even delicate. Don't be tempted to skip the second rising, that's what gives bread a fine crumb. Great recipe Katrina, thank you so much for sharing it with us. Read More
(30)
Rating: 3 stars
04/11/2003
After spending three hours preparing the bread it was just OK. The bread had a sweeter taste and lacked flavor.I definitely would not make them again unless I found a way to add some more flavor. Read More
(8)