- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 137.2
- Total Fat: 4.7 g
- Cholesterol: 27.9 mg
- Sodium: 129.9 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.9 g
- Protein: 3.8 g
100% Whole Wheat Dinner RollsSubmitted by: PUPPYWHISPERS
1 package (.25 ounce) active dry yeast
3/4 cup and 2 tbsp warm water
2 1/4 cups + 2 tbsp whole wheat flour
1/4 cup white sugar
1/2 tsp salt
2 tbsp butter, melted and cooled
1 egg, beaten
2 tbsp butter
2. Mix sugar, salt, 2 tbsp melted butter, egg into yeast mixture. Stir in flour 1/2 cup at a time, until dough pulls away from the sides of the bowl.
3. Turn dough out onto a well floured surface and knead until smooth and elastic, about 8 mins.
4. 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 hr.
5. Punch down dough, cover, and let rise in a warm place until doubled again, about 30 mins.
6. Grease 12 muffin cups. Punch down dough and roll into long roll. Cut 12 rolls from strip and place into muffin cups. Brush tops with melted butter, and sprinkle with wheat germ.
7. Preheat oven to 400 degrees F. Bake for 12 to 15 mins, or until golden brown. Remove from oven and brush again with melted butter.
Number of Servings: 12
Recipe submitted by SparkPeople user PATTIE7467.
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Member Ratings For This Recipe
These rolls are delicious. A slightly sweet in hearty whole wheat; crusty on the outside and soft on the inside. I did have to add quite a bit of extra flour. I too, made the dough in a bread machine and then baked in the muffin tin, as described after letting the dough rest for about 15 minutes. - 10/4/09
These are so good I ate 2! I am having to make myself not eat another one so I can freeze and save them for later. My family is eating them like they haven't eaten bread before. Excellent!
UPDATE~ I will be making these for Thanksgiving Dinner. They'll replace store bought. The Fam LOVES these. - 10/22/08
The instructions are missing a rise step...the rolls need to rise for about 30 minutes in the muffin cups. Also, 400 degrees is way too hot. Even at 12 minutes, they were slightly black on the bottom, and dry. I tried again at 350 for 13-14 minutes -- perfect! Soft and dangerous. :) - 9/19/11
We had these for Sunday dinner and they were a hit. I saved the leftovers to use as an "on the run" breakfast which worked wonderfully. I made them with brown sugar (don't have white sugar in the house). They are easy and tasty and I will make them again whenever I want a special dinner. - 11/2/09