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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 167.0
  • Total Fat: 0.9 g
  • Cholesterol: 18.0 mg
  • Sodium: 113.7 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.1 g

View full nutritional breakdown of Whole-Wheat Rolls calories by ingredient
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Whole-Wheat Rolls

Submitted by: COOKINNANCY

Introduction

These large rolls are great for making sandwiches on. Making them rounder and flatter is ideal for hamburgers.
Note: Prep time does not include rising time
These large rolls are great for making sandwiches on. Making them rounder and flatter is ideal for hamburgers.
Note: Prep time does not include rising time

Number of Servings: 12

Ingredients

    2+1/2 - 2+3/4 cups all-purpose flour
    1/4 cup firmly packed dark brown sugar
    1/2 teaspoon salt
    1 envelope (.25 oz) acitve dry yeast
    3/4 cup warm milk (120 - 130 deg F)
    (skim milk used in calculation)
    2 tablespoons light molasses
    1 large egg
    1 cup whole-wheat flour

Directions

1.) Combine 1 1/2 cups all-purpose flour, brown sugar, salt and yeast in a large bowl; mix well. Combine milk, water and molasses in a small bowl. Add milk mixture to flour mixture. Beat with an electric mixer on medium speedfor 3 minutes. Add egg; beat until mixed. Add whole-wheat flour; beat until mixed. Stir in enough remaining all-purpose flour to form a soft dough.
2.) Knead dough on lightly floured surface until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turn to grease top. Cover; let rise in warm place until almost doubled in size, about 1 hour.
3.) Lightly grease 2 baking sheets. Punch down dough. Divide into 12 pieces. Flatten each piece and pat into 5- x 3-inch rectangle. Fold short ends toward the center. Roll up, starting at one long edge; press seams to seal.
4.) Shape each rolled piece into an oval. Place on prepared baking sheets. Cover; let rise until almost double in size, about 20 minutes.
5.) Preheat oven to 375*F. Cut several slashes in top of each roll with sharp knife. Bake rolls until browned 18-22 minutes. Serve warm or place on wire racks to cool.

Variations:
Use stone-ground whole-wheat flour for rolls with a heartier, coarser texture.

For whole-wheat bread, shape dough into a loaf after first rising. Place in a greased 9- x 5-inch loaf pan; let rise again. Bake at 350*F until loaf is browned and sounds hollow when tapped, about 35 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user COOKINNANCY.






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