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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

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Yield

12 to 16 rolls

Difficulty

Easy

Prep Time

0:45

Bake Time

15 to 20 minutes

Rise Time

30 to 40 minutes

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Ingredients

  • 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

Directions

  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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