Whole Wheat Refrigerator Rolls Recipe
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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."

Rating: This weblink has been rated 49 times with an average star rating of 4.7 Read Reviews (44)

Rate/Review | 1,386 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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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

  1. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by TXBOBBIE 
These turned out terrific! I had originally picked this recipe so I could put the dough in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2006 by ELLOWYN 
I love these rolls. Just a hint for mixing any bread dough...combine half the flour and half... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2006 by NATUREMAMA1 
Twice I followed the recipe as written choosing not to refrigerate the dough. So easy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by Alice C. 
I lost my "base" recipe for WW rolls, and tried this one! It was great, the only thing I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2008 by Caitlin 
These are so good! I wanted these to be healthier, so I should note that I used all 100% whole... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by VeggieGal 
These were amazing. I will say they had me a big nervous at first. The yeast proofed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2008 by eptrox 
The absolute best rolls ever! So light and fluffy. They stay moist and soft for days stored... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2008 by larkspur 
I made these rolls for Thanksgiving and loved how easy they were to prepare! All I had to do... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2006 by Lora R. 
I just tried this recipe and they were great! This is even my very first time ever making... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2008 by Tricia Jaeger 
These were really good, not heavy on the wheat flavor. Felt it could've used a little more... MORE

 
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