Light Wheat Rolls

Light Wheat Rolls

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"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."
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3 h 5 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 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.
  3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
  4. 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.
  5. 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.


  • 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.


  1. 464 Ratings

Most helpful positive review

This was such great recipe, they turned out awesome. I just divided the dough up into 16 balls and baked them on a cookie sheet, instead of putting them in muffin tins. Then before I baked the...

Most helpful critical review

After spending three hours preparing the bread, it was just OK. The bread had a sweeter taste and lacked flavor.I definitely would not make them again unless I found a way to add some more flavo...

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Least positive

This was such great recipe, they turned out awesome. I just divided the dough up into 16 balls and baked them on a cookie sheet, instead of putting them in muffin tins. Then before I baked the...

I cut this recipe down to 12 servings. I made two small changes; I used milk instead of water and I doubled the yeast, using two envelopes fora halved recipe. (The reason I did this was because ...

I am giving this recipe 5 stars b/c I love the Black-Eyed Pea Restaurant's wheat rolls and on my first try to replicate them tried this recipe. End of search! Thanks for the recipe.

I did the initial mixing and first rising in my bread machine. I was tempted to skip the second rising, but didn't. These rolls are worth the extra effort!! They are possibly the best wheat roll...

LOVED this roll!! Made them for a Thanksgiving get together and they loved them!! I make this recipe everytime I need to make rolls or want to make rolls! Thanks for submitting this recipe! I al...


I made this recipe into cinnamon rolls and I used my Kitchen Aid mixer to knead the dough. I followed the recipe exactly, EXCEPT that it needed more flour to pull away from the sides of the bow...

Susan I love you. Please come live with me. These rolls were so yummy, I can't imagine what else you may have up your sleeve but I want first taste of it. I am planning a dinner party for tonigh...

WE LOVE THIS DOUGH I have: Added extra sugar to the dough and used it for cinnamon rolls, ++++++ Shaped it into every shape imaginable (including braided breads for special dinners)+++++++ Rolle...

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