Muffin Pan Rolls

This is the perfect little whole wheat dinner roll. They're nice and light, and take about an hour and a half from start to finish. The dark corn syrup and hint of allspice gives them an intriguing, but pleasant look and taste.

Muffin Pan Rolls


12 to 16 rolls



Prep Time


Bake Time

15 to 20 minutes

Rise Time

30 to 40 minutes

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  • 1-1/2 cups bread flour
  • 2 tablespoons brown sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 to dashes ground allspice
  • 1-1/3 cups water
  • 1/4 cup corn syrup, dark
  • 2 tablespoons butter OR margarine
  • 2 to 2-1/3 cups whole wheat flour
  • 2 tablespoons butter OR margarine, melted


  1. Combine bread flour, brown sugar, undissolved yeast, salt and allspice in a large mixer bowl. Heat water, corn syrup and 2 tablespoons butter until very warm (120° to 130°F). Add liquids to flour mixture and beat for 2 minutes at medium speed of electric mixer. Stir in enough whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes.
  2. Cut dough into 12 to 16 equal pieces, depending on desired size of rolls. Form each piece into a smooth ball. Place balls in greased (2-1/2 inch) muffin pan(s). Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
  3. Preheat oven to 400°F. Bake 15 to 20 minutes or until golden brown. Brush baked rolls with melted butter. Remove from pan and cool on wire rack.
  4. TIP: These rolls make make tasty mini sandwiches.

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