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Whole Wheat Rolls

American.Kitchen's picture
  Whole wheat flour 3 1⁄2 Cup (56 tbs), stirred
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Milk 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Vegetable shortening 3 Tablespoon
  Eggs 2
  Sifted all purpose flour 3 1⁄2 Cup (56 tbs)

In large mixer bowl, combine whole wheat flour and the yeast.
In saucepan, heat together milk, sugar, salt, and vegetable shortening just until warm; stir occasionally to melt vegetable shortening.
Add to dry ingredients in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough all purpose flour to make a soft dough.
Turn out on lightly floured surface; knead until smooth.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double, 1 1/2 hours.
Punch down; cover and let rest 10 minutes.
Shape in 24 rolls; place on greased baking sheets.
Cover and let rise until almost double, 45 minutes.
Bake at 400° for 15 to 20 minutes or until browned.
Remove from baking sheets; cool.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4376 Calories from Fat 732

% Daily Value*

Total Fat 83 g127.8%

Saturated Fat 25 g125%

Trans Fat 5.9 g

Cholesterol 468.2 mg156.1%

Sodium 6174.9 mg257.3%

Total Carbohydrates 794 g264.7%

Dietary Fiber 70.3 g281.2%

Sugars 127.5 g

Protein 140 g280.2%

Vitamin A 19.8% Vitamin C 0.07%

Calcium 79.8% Iron 235.3%

*Based on a 2000 Calorie diet

Whole Wheat Rolls Recipe