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Whole Wheat Refrigerator Rolls

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."
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30 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  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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Read all reviews 81
  1. 92 Ratings

Most helpful positive review

These turned out terrific! I had originally picked this recipe so I could put the dough in the fridge overnight, but ran out of room. So what I did was to roll the dough in to 72 little balls,...

Most helpful critical review

A very average roll if made by this recipe. Using lard instead of oil helped these rolls tremendously. I also added two tablespoons of honey to this recipe. Using sea salt instead of just any...

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These turned out terrific! I had originally picked this recipe so I could put the dough in the fridge overnight, but ran out of room. So what I did was to roll the dough in to 72 little balls,...

These are so good! I wanted these to be healthier, so I should note that I used all 100% whole wheat flour--no white flour--and they still rose and tasted wonderfully. I will definetley be makin...

I love these rolls. Just a hint for mixing any bread dough...combine half the flour and half the water/yeast first until consistant. Then add more water and more flour a bit at a time until th...

I lost my "base" recipe for WW rolls, and tried this one! It was great, the only thing I changed was: I dissolved the yeast in 1/4 cup of warm water, and substituted 1 3/4 cups milk (scalded and...

Twice I followed the recipe as written choosing not to refrigerate the dough. So easy letting the Kitchen Aid mixer do most of the work. Delighted with the rolls. They look and taste so wond...

These were amazing. I will say they had me a big nervous at first. The yeast proofed beautifully, dough came together perfectly... but after letting them sit in fridge overnight, they showed no ...

Incredibly light rolls with an amazing amount of flavor. I love how much this recipe yields. Coupled with the fact that the dough keeps for a few days refrigerated, you're set with fresh rolls d...

I made these rolls for Thanksgiving and loved how easy they were to prepare! All I had to do was mix up the dough and put it in the fridge. It rose beautifully overnight, and was easy to form in...

The absolute best rolls ever! So light and fluffy. They stay moist and soft for days stored in a ziploc bag. Note: I used less all purpose flour than was called for. I just knead it right i...

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