More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Light Wheat Rolls

SUBMITTED BY: KATRINA PHOTO BY: EMU3

"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."

RECIPE RATING:

Read Reviews (125)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	15 Min
READY IN	3 Hrs 5 Min
Original recipe yield 2 dozen

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter, melted

DIRECTIONS

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.

FOOTNOTE

If you would like to freeze the rolls, bake for 8 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process.

ADVERTISE WITH US

REVIEWS

Reviewed on Apr. 11, 2003 by MANKLEG

LOVED this roll!! Made them for a Thanksgiving get together and they loved them!! I make this... MORE

Reviewed on Nov. 12, 2003 by KGOGGIN

I am giving this recipe 5 stars b/c I love the Black-Eyed Pea Restaurant's wheat rolls and on... MORE

Reviewed on Jul. 11, 2005 by Allie

This was such great recipe, they turned out awesome. I just divided the dough up into 16... MORE

Reviewed on Apr. 14, 2003 by CLEISHMAN

Tasted great, but I couldn't figure out how to "spiral" them and make them look good. Next... MORE

Reviewed on Nov. 26, 2002 by TAMMY C.

I did the initial mixing and first rising in my bread machine. I was tempted to skip the... MORE

Reviewed on Nov. 26, 2002 by LORRAINE WELLINGTON

Susan I love you. Please come live with me. These rolls were so yummy, I can't imagine what... MORE

Reviewed on Aug. 29, 2006 by KEDY

Wow! These rolls turned out fantastic! Nice yummy crust on top, soft, light texture inside. ... MORE

Reviewed on Apr. 11, 2003 by JESSICAOWEN

I ADDED 1/4 CUP MASHED POTATOES, FOR EXTRA MOISTNESS, AND THEY WERE WONDERFUL MORE

Reviewed on Apr. 11, 2003 by RAZZMATAZZ

I've made bread before and always found it a little bit tricky. This is the first time I made... MORE

Reviewed on Apr. 11, 2003 by SKERMZ

Thank you for sharing this recipe with the rest of us. It is absolutely delicious! Upon the... MORE

MORE MEMBER REVIEWS