SOFT 100% WHOLE WHEAT DINNER ROLLS
The softest 100% whole wheat dinner rolls you've ever had! Plus, easy to make and to make-ahead. These are so good - with or without butter!
Provided by Jami Boys
Categories Bread
Time 2h55m
Number Of Ingredients 8
Steps:
- Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
- Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
- Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
- Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
- Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
- Let rise, covered for 1 hour.
- Preheat oven to 350 degrees.
- Bake for 20-25 minutes until golden brown.
Nutrition Facts : ServingSize 1 roll, Calories 135 kcal, Sugar 3.5 g, Sodium 144 mg, Fat 4.7 g, SaturatedFat 2.7 g, Carbohydrate 19.7 g, Fiber 0.8 g, Protein 3.6 g, Cholesterol 31 mg
TENDER WHOLE WHEAT ROLLS
Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.-Wilma Orlano, Carroll, Iowa
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, pour boiling water over the wheat bran, flaxseed, salt and cinnamon. Add the honey and oil. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add the sugar, whole wheat flour and wheat bran mixture. Beat on medium speed for 3 minutes. Stir in enough bread flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down., Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
HONEY WHOLE WHEAT PAN ROLLS
With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. -Nancye Thompson, Paducah, Kentucky
Provided by Taste of Home
Time 55m
Yield 5 dozen (1-1/4 cups honey butter).
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes., Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight., Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° until golden brown, 18-22 minutes. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.
Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
WHOLE WHEAT REFRIGERATOR ROLLS
This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Time 30m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. , Turn out onto a lightly floured surface. Knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. , Punch down dough; divide into 24 portions. Divide and shape each portion into three balls. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. , Bake at 375° until light golden brown, 10-12 minutes. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.
Nutrition Facts : Calories 159 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 200mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
WHOLE WHEAT DINNER ROLLS
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Provided by Susan Reid
Categories Bread Side Bake Thanksgiving Low Fat Vegetarian Low Cal High Fiber Oat Fall Healthy Whole Wheat Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free
Yield Makes 16
Number Of Ingredients 12
Steps:
- Bring 3/4 cup whole milk and 3/4 cup water to simmer in small saucepan. Remove from heat. Add butter; stir until melted. Attach instant-read thermometer to inside of pan; let milk cool until thermometer registers 120°F to 130°F.
- Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl; whisk to blend. Add warm milk mixture. Stir to blend; mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky). Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes. Place dough in buttered bowl; turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
- Butter 13x9x2-inch metal baking pan or small baking sheet. Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces. Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 3/4 to 1 inch apart (rolls will not fill pan). Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.
- Position rack in center of oven and preheat to 350°F. Gently brush rolls with egg-white glaze, then sprinkle generously with oats. Bake dinner rolls until light golden brown, about 28 minutes. Let rolls cool in pan 5 minutes, then pull rolls apart and cool on rack at least 15 minutes.
- A LITTLE AHEAD: Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature. Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.
- FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
- *White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.
WHOLE WHEAT PAN ROLLS
Pretty straight forward recipe for wheat dinner rolls, but my family prefers pan rolls. That way the sides of the rolls touch in the oven and they end being really soft and easy to tear in half.
Provided by ursie639
Categories Yeast Breads
Time 2h15m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add sugar/water mixture, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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. Turn onto a lightly floured surface; divide into four pieces. Shape into 2-inch balls. Dip balls into melted butter and place in 8" x 8" baking pan allowing balls to just touch. Cover and let rise until doubled (about 25 minutes).
- Bake at 375 degrees for 11-15 minutes or until browned. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 163.1, Fat 5, SaturatedFat 2, Cholesterol 20.6, Sodium 24.6, Carbohydrate 25.5, Fiber 2.3, Sugar 0.7, Protein 4.7
WHOLE WHEAT PINEAPPLE PAN ROLLS
Make and share this Whole Wheat Pineapple Pan Rolls recipe from Food.com.
Provided by L DJ3309
Categories Yeast Breads
Time 2h15m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- In large bowl mix flours and yeast, make a well in center.
- Drain pineapple reserving juice.
- In saucepan combine 1/3 cup reserved pineapple juice, milk, brown sugar, oil and salt heat to 115-120°; pour into well in flour mixture, add pineapple, mix altogether, bringing flour towards center turn out on to floured surface, knead adding flour as needed for 6-8 minutes.
- Place in (double it's size) large greased bowl; grease top and cover.
- Let raise 1 hour until dough has doubled.
- Punch down and let rest 10 minutes.
- Divide into 12 portions; roll each into ball between palms of hands, place in greased baking pan, brush with melted butter and let raise 30 minutes until double in size.
- Bake at 375°F for 15 minutes, until golden brown.
Nutrition Facts : Calories 197.1, Fat 6.1, SaturatedFat 1.9, Cholesterol 6, Sodium 118.5, Carbohydrate 32.9, Fiber 3, Sugar 9.1, Protein 4.4
WHOLE WHEAT SOFT DINNER ROLLS
I got this in my e-mail from preparedpantry.com. It calls for baker's dry milk. You can use regular dry milk but the yeast will not grow as rapidly. It also calls for dough conditioner which makes the bread lighter and better textured. I had to write dough enhancer because zaar's computer wants to write hair conditioner. It doesn't say how many rolls it makes so I guessed at 12.
Provided by CJAY8248
Categories Yeast Breads
Time 2h5m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter until it is almost melted and set aside.
- Grease the inside of a 10x 15 inch pan or a large baking sheet, including the rims.
- Measure the water. Use an insta-read thermometer to get the temperature right.
- Place the bread flour and the yeast in the bowl of your stand-type mixer equipped with a dough hook. Turn the mixer on for a couple of bursts to disperse the yeast. Add the water and mix for 30 to 60 seconds.
- In another bowl, mix the whole wheat flour with the salt, sugar, dry milk, and dough conditioner. Add this mixture to the wet mixture along with the melted butter.
- Knead with the dough hook on medium speed for 4 minutes or until the gluten is well-developed.
- Grease a large mixing bowl. Turn the dough into the large mixing bowl and turn once to grease both sides of the dough ball. Cover the bowl with plastic wrap and set it aside to rise. It should double in size in about 45 minutes. If it has not, let it rest longer.
- Divide the dough into balls about 2 inches in diameter. Place the balls on the greased pan about 1/2 inch apart. Cover with plastic wrap and let rise again. They should be double in size in about 45 minutes. Let them rise until they are very puffy. If they start to blister, poke the blister with a toothpick and place the rolls in the oven.
- Bake at 350* for about 25 minutes or until the tops are browned and the internal temperature is 190*. Remove from the oven. After a few minutes, remove the rolls from the baking pan and place on a wire rack to cool. Serve warm.
Nutrition Facts : Calories 210.6, Fat 5.1, SaturatedFat 3, Cholesterol 12.8, Sodium 426.9, Carbohydrate 36.2, Fiber 2.7, Sugar 5.3, Protein 5.7
WHOLE WHEAT POTATO ROLLS
My cousin's classic-with-a-twist recipe is truly delish. Extra rolls freeze well. - Devon Vickers, Goddard, Kansas
Provided by Taste of Home
Time 40m
Yield 24 rolls.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, eggs, potato flakes, salt, yeast mixture, all-purpose flour and 2-1/2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm.
Nutrition Facts :
WHOLE WHEAT DINNER ROLLS
I love whole wheat bread. I like making the dough into dinner rolls once in awhile for something different. This recipe is basically the same recipe as my Homemade White Bread #218566, except I use 100% whole wheat. I like using King Arthur's 100% whole wheat flour for making wheat bread. I like the true wheat flavor it gives. If you find the flavor of 100% whole wheat to strong and too dense, you can substitute half the wheat flour for bread flour to get a more light tasting flavor. The time is approx. for making the rolls as is the amount. I usally get 14 rolls, but you can get more or less depending on the size of roll you want. You can also make this same recipe into loaf bread if you want.
Provided by Olive
Categories Yeast Breads
Time 1h30m
Yield 1 14, 14 serving(s)
Number Of Ingredients 7
Steps:
- Note: If you do not have powdered milk, you can heat 2 cups of milk, or 1 cup milk & 1 cup water; whichever you prefer, in a small saucepan to 120 degrees on a candy thermometer and omit the 2 cups of water. Also, when making 100% whole wheat bread, you may have to adjust the amount of wheat flour if the weather is too humid or dry. Adding to much wheat flour can make the bread dry. If you do not like the strong flavor of 100% wheat bread then you can replace some of the flour with bread flour and it will be lighter in texture, but I prefer the 100% flavor of whole wheat bread.
- Grease a large mixing bowl and set aside. In another large mixing bowl, add the yeast, salt, sugar or honey, oil, and hot water. With a mixer, mix all those ingredients for 2 minutes. Add 2 cups of wheat flour and the powdered milk. Mix for another 2 minutes. With a wooden spoon, stir in the 3 cups of whole wheat flour. Remove the dough from the bowl out onto a lightly floured counter top or table. Knead the dough for 10 minutes until smooth and elastic. You may need to sprinkle a little flour on your dough or counter top a couple of times if it is too sticky, but not too much. Take dough and place it in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don't tighten it down, just lay it over the bowl loosely....or you can use a small t-towel too. The plastic helps it from drying out to much. Let it rise until double in a warm place. Like; a sunny window or on a warm clothes dryer that is running. It can rise as quickly as 45 minutes in those warm places. Otherwise, it can take up to 1 hour to 1 ½ hours depending on the temperature in your house. To test to see if the dough has doubled, press the dough on the top with the tips of your two fingers, lightly and quickly about 1/2 inch into the dough. If the impression stays, the dough is doubled and is ready. If the indent disappears quickly, it needs a little more time; cover and let rise a bit longer. ( 100% wheat bread does not get the height like white bread does).
- Lightly grease a cookie sheet with shortening, or you can line with parchment paper. After the dough has risen, dump the dough from the bowl onto a clean table or counter. Pull about 14 pieces of dough off the dough, and shape them into balls by tucking the ends under...kind of like pinching it all towards the center on the underside of the roll. Place shaped rolls onto the greased cookie sheet(s) about 2 inches apart. Cover with towel; let rise in a warm place for about 30 minutes.
- Preheat oven to 325 degrees. Bake 1 cookie sheet at a time, and bake for 25-30 minutes. They should be golden brown on top. Remove from oven. Take a wet paper towel, and it can be really good and wet, and wipe off the tops of the baked rolls. This does not make your bread soggy. (trust me! ) It keeps the bread crust soft! But...You can avoid this step if you want. Remove rolls from cookie sheet to racks to cool. Wait at least 5 minutes (if you can) before splitting a roll open and smearing it with butter before eating. This gives the bread a few minutes to set. If there is any left over, cool the rolls completely, and store in a airtight container or put into freezer bags and freeze for future eating. You can then microwave 1 frozen roll for 30 seconds when you are ready for another taste of homemade bread.
- To bake bread in a loaf pan: You can use 2 loaf pans, your choice, but since the 100% whole wheat bread is denser and slightly heavier than white, it does not rise as high in a loaf pan as white bread. So I bake it in a single loaf pan to get a nice looking loaf of bread.
- Ok,that being said....Same ingredients, same procedure. Except, after the first rising, remove dough from bowl and flatten it into a greased loaf pan for the final rising. Cover with a towel and let it rise for about 45 minutes in a warm place. Preheat oven to 350 degrees (bake in a hotter oven than for the rolls) Bake for about 40-50 minutes. Remove from oven. Wipe down bread with a wet paper towel. Remove from pan and cool on a wire rack. And....if you insist on cutting a slice of bread before it is cool, use a electric knife or a large serrated bread knife so the loaf don't get squashed down when you are cutting it. :o).
Nutrition Facts : Calories 247, Fat 9.4, SaturatedFat 1.2, Cholesterol 3, Sodium 348.4, Carbohydrate 36.5, Fiber 5.4, Sugar 5.1, Protein 7.1
30 MINUTE WHOLE WHEAT DINNER ROLLS RECIPE
You'll love these light and fluffy homemade 30 Minute Whole Wheat Dinner Rolls - ready in just 30 minutes from start to finish.
Provided by Momma Cyd
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- In the bowl of a stand mixer, combine warm water, oil, yeast, and sugar; let rest for 5-10 minutes or until frothy and bubbly (you can also make this recipe without a stand mixer - just use a big bowl, a large wooden spoon, and all your arm strength).
- With a dough hook, mix in salt, egg and 2 cups of wheat flour until combined. Then add remaining flour - 1/2 cup at a time (dough will be sticky). Sometimes I need the full 3 ½ cups, sometimes I need less, and sometimes I need even more.
- Spray your hands with cooking spray and shape the dough into 12 balls.
- After shaped, place on lightly greased cookie sheet and let rest and rise for at least 10 minutes.
- Bake for about 10 minutes or until tops are lightly golden.
Nutrition Facts : Calories 140 kcal, Carbohydrate 29 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 102 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
WHOLE-GRAIN MUSTARD PAN ROLLS
Steps:
- In a saucepan heat milk, butter, and syrup just until warm (about 105°F.) and butter begins to melt and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes.
- In a bowl of a standing electric mixer (or a large bowl if kneading by hand) whisk together flour and salt. In a small bowl lightly beat together whole egg, yolk, and mustard.
- With dough hook stir milk mixture and egg mixture into flour mixture to form a sticky dough. With dough hook knead dough 5 minutes, or until smooth and elastic (dough will be soft). (Alternatively, dough may be formed with a wooden spoon and kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered loosely, in a warm place 1 hour, or until doubled in bulk.
- Make glaze:
- In a small bowl with a fork stir together butter, syrup, and egg.
- Grease a 13- by 9-inch roasting or baking pan.
- Punch down dough and divide into 20 pieces. Form each piece into a smooth ball and transfer to pan. Brush rolls with about half of glaze and let rise, covered loosely with plastic wrap, in a warm place about 1 hour, or until doubled in bulk.
- Preheat oven to 400°F. Brush rolls with remaining glaze and sprinkle with seeds. Bake rolls in middle of oven 20 minutes, or until golden brown, and cool in pan on a rack 20 minutes. Rolls may be made 1 day ahead and kept, covered, in a cool dry place. (Alternatively, rolls may be made 2 weeks ahead and frozen in pan, wrapped well. Thaw rolls at room temperature.) Serve rolls warm or at room temperature.
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