Best Whole Wheat Rolls

Best Whole Wheat Rolls

Print Recipe

Yield

32 rolls 32 rolls

Prep Time

0:20 0:20

Bake Time

20 to 25 minutes 20 to 25 minutes

Rest Time

10 minutes 10 minutes

Rise Time

1 hour 1 hour

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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.

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