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My review
Light Wheat Rolls
3
KATRINA
"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
3 h 5 m servings 140Original recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
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Footnotes
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 384505 Ratings
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Most helpful positive review
6/29/2005
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 the...
Most helpful critical review
11/29/2002
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 flavo...
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6/29/2005
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 the...
9/30/2011
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 ...
12/26/2002
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.
3/2/2001
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 roll...
5/17/2002
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 al...
4/5/2010
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)+++++++ Rolle...
10/1/2001
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 tonigh...
10/24/2002
I ADDED 1/4 CUP MASHED POTATOES, FOR EXTRA MOISTNESS, AND THEY WERE WONDERFUL
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 easie...