Whole Wheat Refrigerator Rolls Recipes

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WHOLE WHEAT REFRIGERATOR ROLLS



Whole Wheat Refrigerator Rolls image

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

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1 large egg, room temperature
1/4 cup canola oil
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
2 cups whole wheat flour

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 ROLLS



Whole Wheat Rolls image

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

1-1/2 cups whole wheat flour
1/4 cup plus 2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter, cubed
1 large egg
2 to 2-1/4 cups all-purpose flour
Canola oil, optional

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.

WHOLE WHEAT REFRIGERATOR ROLLS



Whole Wheat Refrigerator Rolls image

Make and share this Whole Wheat Refrigerator Rolls recipe from Food.com.

Provided by Ambervim

Categories     Yeast Breads

Time 45m

Yield 18 Rolls

Number Of Ingredients 7

1/4 cup butter
6 tablespoons sugar
1 tablespoon yeast
1 cup water, lukewarm
1 teaspoon salt
1 cup flour
2 1/2 cups whole wheat flour

Steps:

  • Cream butter and sugar. Add yeast dissolved in water.
  • Mix dry ingredients and add gradually.
  • Beat well.
  • Place in greased bowl, cover and put in refrigerator overnight.
  • Bring to room temp 3-4 hours.
  • Preheat oven to 400.
  • Place in greased muffin tins or silicone 1/3 full and let rise till double.
  • Bake 25 minutes.
  • Dough will keep several days.

Nutrition Facts : Calories 121.5, Fat 3.1, SaturatedFat 1.7, Cholesterol 6.8, Sodium 152.7, Carbohydrate 21.6, Fiber 2, Sugar 4.3, Protein 3

WHOLE WHEAT REFRIGERATOR ROLLS



Whole Wheat Refrigerator Rolls image

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.

Provided by Allrecipes Member

Time 30m

Yield 24

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
½ cup sugar
2 teaspoons salt
4 ½ cups all-purpose flour, divided
1 egg
¼ cup vegetable oil
2 cups whole wheat flour

Steps:

  • In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually 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, about 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 dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 29.5 g, Cholesterol 7.8 mg, Fat 2.9 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 166.9 mg, Sugar 4.3 g

REFRIGERATOR WHOLE WHEAT ROLLS AND BREAD



Refrigerator Whole Wheat Rolls And Bread image

Number Of Ingredients 9

1/2 cup butter or margarine
2 tablespoons brown sugar
1 teaspoon salt
1 cup bran flake unprocessed
1 cup water boiling
1 package yeast active dry
1/2 cup water warm (105° to 115° F)
1 egg
3 cups whole wheat flour

Steps:

  • Combine butter or margarine, brown sugar, salt, bran flakes and boiling water in a large bowl. Cover and let cool. Dissolve yeast in 1/2 cup warm water let set until foamy, 5 to 10 minutes. Add egg and beat with a whisk. Add yeast mixture to bran flake mixture, stirring well blend in half the flour and beat until smooth. Add remaining flour, 1/2 cup at a time, mixing well. Cover bowl tightly and store in refrigerator until ready to use, at least 3 hours but no more than 24 hours. Punch down dough place on a lightly-floured surface and knead 30 to 40 seconds. Divide dough in half cover unused portion with a bowl.For Rolls: Divide half of the dough into eight portions roll each into a ball and place in a greased 8-inch round pan. Cover and let rise in a warm place, free from drafts, until doubled, about 40 to 60 minutes. Bake in a preheated 400° F oven for 15 to 18 minutes.For Loaf: Shape half of the dough to fit a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Bake in a preheated 375° F oven for 40 to 50 minutes.

Nutrition Facts : Nutritional Facts Serves

WHOLE WHEAT REFRIGERATOR ROLLS



Whole Wheat Refrigerator Rolls image

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.

Provided by Allrecipes Member

Time 30m

Yield 24

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
½ cup sugar
2 teaspoons salt
4 ½ cups all-purpose flour, divided
1 egg
¼ cup vegetable oil
2 cups whole wheat flour

Steps:

  • In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually 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, about 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 dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 29.5 g, Cholesterol 7.8 mg, Fat 2.9 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 166.9 mg, Sugar 4.3 g

REFRIGERATOR WHOLE WHEAT ROLLS



Refrigerator Whole Wheat Rolls image

Make and share this Refrigerator Whole Wheat Rolls recipe from Food.com.

Provided by Chef mariajane

Categories     Breads

Time 12m

Yield 24 rolls

Number Of Ingredients 9

1 3/4 cups milk
2 (7 g) packages granulated yeast
1/4 cup lukewarm water
1/2 cup molasses
2 eggs
3 3/4 cups enriched flour
3 3/4 cups whole wheat flour
3 teaspoons salt
1/2 cup shortening, melted

Steps:

  • Scald milk and allow to cool to lukewarm. Add to yeast which has been softened in lukewarm water. Mix in molasses and eggs. Add 4 cup of mixed dry ingredients, and beat until smooth and elastic. Stir in shortening. Add remaining flour, Mix thoroughly.
  • Cover and let rise 10 minutes. Knead until smooth, then place in a greased bowl, grease all sides of dough. Store in refrigerator.
  • Knead a few seconds then shape into rolls. Place 1-inch apart on greased pan. Dot with butter or margarine. Allow to rise in a warm place.
  • Bake at 400F for 12-15 minutes.

Nutrition Facts : Calories 210.2, Fat 6, SaturatedFat 1.7, Cholesterol 18, Sodium 556.7, Carbohydrate 34.3, Fiber 2.7, Sugar 4, Protein 5.8

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