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Whole Wheat Rolls

  Corn oil/Safflower oil 1⁄4 Cup (4 tbs)
  Granulated sugar 7 Teaspoon, divided
  Salt 1⁄2 Teaspoon
  Warm water 3⁄4 Cup (12 tbs) (110 to 115 degrees)
  Egg 1 , slightly beaten
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Graham cracker crumbs 1⁄2 Cup (8 tbs)

In a large bowl combine oil, 2 tablespoons sugar and salt; set aside.
In a small bowl combine water, yeast and remaining 1 teaspoon sugar; mix well.
Add yeast mixture and egg to oil mixture.
Add all-purpose and whole wheat flours and graham cracker crumbs; mix well.
Spray a large bowl with vegetable cooking spray.
Place dough in the prepared bowl, turning to grease surface.
Let rise in a warm 85-degree draft-free place for 1 hour or until doubled in bulk.
Dust working surface lightly with flour.
On the floured surface roll dough to 1/2-inch thickness.
Dust a 2 1/4-inch biscuit cutter with flour.
With the floured cutter cut biscuits.
Spray baking sheets with vegetable cooking spray.
On the prepared baking sheets arrange biscuits.
Let rise in a warm draft-free place for 45 minutes or until doubled in bulk.
Preheat oven to 350 degrees.
Bake for 15 to 20 minutes.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1881 Calories from Fat 596

% Daily Value*

Total Fat 67 g103.8%

Saturated Fat 6.9 g34.3%

Trans Fat 0.2 g

Cholesterol 211.5 mg70.5%

Sodium 1118.5 mg46.6%

Total Carbohydrates 281 g93.7%

Dietary Fiber 20.9 g83.7%

Sugars 38.9 g

Protein 44 g88.2%

Vitamin A 5.1% Vitamin C

Calcium 10.5% Iron 81.5%

*Based on a 2000 Calorie diet

Whole Wheat Rolls Recipe