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Classic Whole Wheat Dinner Rolls

For extra fiber, use one of the white whole wheat flours to replace the whole wheat and all-purpose flour in this recipe.

Classic Whole Wheat Dinner Rolls

difficulty

Easy

Yield

12 rolls

Prep Time

0:40

Bake Time

15 to 20 minutes

Rise Time

30 minutes

difficulty

Easy

Yield

12 rolls

Prep Time

0:40

Bake Time

15 to 20 minutes

Rise Time

30 minutes

  • difficulty

    Easy

  • Yield

    12 rolls

  • Prep Time

    0:40

  • Bake Time

    15 to 20 minutes

  • Rise Time

    30 minutes

ingredients

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

DIRECTIONS

  1. Combine whole wheat flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make 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 12 equal pieces; shape into balls. Place in greased 8 or 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  3. Bake in preheated 375°F oven for 15 to 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
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Classic Whole Wheat Dinner Rolls

  • Difficulty: Easy
  • Yield: 12 rolls
  • Prep Time: 0:40
  • Bake Time: 15 to 20 minutes
  • Rise Time: 30 minutes

Ingredients

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

Directions

  • Combine whole wheat flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough into 12 equal pieces; shape into balls. Place in greased 8 or 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Bake in preheated 375°F oven for 15 to 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.