Light Wheat Rolls333 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 3 hr 5 min
“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.” - by KATRINA
Original recipe yields 2 dozen
- 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.
Amount Per Serving (24 total)
- 140 cal
- 4.4 g
- 22.5 g
Based on a 2,000 calorie diet
Reviews (333)Rate This Recipe
"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 b..." See morerushed 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!"
"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 a..." See morelways 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."
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