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Best Whole Wheat Rolls

This recipe can help you introduce more wholegrains to your meal!

Best Whole Wheat Rolls

Best Whole Wheat Rolls

Yield

32 rolls

Prep Time

0:20

Bake Time

20 to 25 minutes

Rest Time

10 minutes

Rise Time

1 hour

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  • Yield

    32 rolls

  • Prep Time

    0:20

  • Bake Time

    20 to 25 minutes

  • Rest Time

    10 minutes

  • Rise Time

    1 hour

Ingredients

  • 3-1/2 cups whole wheat flour
  • 2 to 2-1/2 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 cups water
  • 3/4 cup milk
  • 1/4 cup molasses
  • 1/4 cup butter OR margarine

Directions

  1. Combine whole wheat flour, 1 cup all-purpose flour, undissolved yeast, sugar, and salt in a large mixer bowl. Heat water, milk, molasses, and butter until very warm (120°to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 32 equal portions; shape each into smooth balls. Place in 2 greased or parchment lined 9-inch square pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 375°F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.
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Best Whole Wheat Rolls

  • Yield: 32 rolls
  • Prep Time: 0:20
  • Bake Time: 20 to 25 minutes
  • Rest Time: 10 minutes
  • Rise Time: 1 hour

Ingredients

  • 3-1/2 cups whole wheat flour
  • 2 to 2-1/2 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 cups water
  • 3/4 cup milk
  • 1/4 cup molasses
  • 1/4 cup butter OR margarine

Directions

  • Combine whole wheat flour, 1 cup all-purpose flour, undissolved yeast, sugar, and salt in a large mixer bowl. Heat water, milk, molasses, and butter until very warm (120°to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough into 32 equal portions; shape each into smooth balls. Place in 2 greased or parchment lined 9-inch square pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Bake at 375°F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.