OVERNIGHT WHOLE WHEAT ROLLS
I love to bake and even have a small business selling bread. Making rolls and bread from scratch is an art easily mastered with practice. The swirled shape of these rolls is very attractive.
Provided by Taste of Home
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15x8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls. , Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool.
Nutrition Facts : Calories 138 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 211mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
LIGHT WHEAT ROLLS
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
Provided by KATRINA
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
- Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
- Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.5 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 128.7 mg, Sugar 4.3 g
OVERNIGHT HONEY-WHEAT ROLLS
These yeast rolls don't require kneading, and the make-ahead dough saves you time on the day of your meal. I love the hint of honey, too. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed until smooth, about 3 minutes. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into 9 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under., Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes., Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired.
Nutrition Facts : Calories 147 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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