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Whole Wheat Rolls Using Scalded Milk

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  Active dry yeast/2 cakes compressed yeast 1⁄2 Ounce (2 Packages)
  Water 1⁄2 Cup (8 tbs)
  Milk 1 3⁄4 Cup (28 tbs), scalded
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Shortening 3 Tablespoon
  Whole wheat flour 4 Cup (64 tbs), stirred
  Sifted all purpose flour 3 Cup (48 tbs)
  Eggs 2 , beaten

Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine hot milk, sugar, salt, shortening; cool to lukewarm.
Add 1 cup whole-wheat flour and 1 cap all-purpose flour; beat well.
Add yeast mixture and eggs.
Stir in remaining flour or enough to make soft dough.
Place in greased bowl, turning once to grease surface; cover, place in refrigerator.
About 2 hours before serving time, knead lightly on floured surface; form in rolls.
Let rise in warm place till double (1 1/2 hours).
Bake in hot oven (400°) 15 to 20 minutes.
Brush with butter.

Recipe Summary

Cook Time: 
20 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4335 Calories from Fat 720

% Daily Value*

Total Fat 82 g125.9%

Saturated Fat 24.1 g120.3%

Trans Fat 5.9 g

Cholesterol 462.5 mg154.2%

Sodium 6154.3 mg256.4%

Total Carbohydrates 791 g263.5%

Dietary Fiber 76.5 g306.2%

Sugars 124.6 g

Protein 141 g281.4%

Vitamin A 18.7% Vitamin C 0.07%

Calcium 74.7% Iron 233.1%

*Based on a 2000 Calorie diet

Whole Wheat Rolls Using Scalded Milk Recipe