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Whole Wheat Refrigerator Rolls

By: Sharon Mensing

"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."

Rate/Review | Read Reviews (79)

5,441 Saves

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

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

Directions

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.