Whole Wheat Dinner Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 1/4 cups whole wheat flour 2 tablespoons sugar 1/2 teaspoon salt 1 (1/4-ounce) package active dry yeast 1 cup warm (105 to 115°F) milk 3 tablespoons butter, melted 1 large egg, lightly beaten
To get started, make sure that all ingredients are at room temperature. Put 1 1/4 cups whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat with a spoon until smooth. Add 1 cup more of flour and mix until fully incorporated and batter is smooth (if a little more water is needed, add a tbsp at a time until batter is smooth). Cover bowl and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.
Meanwhile, lightly grease a 12-muffin tin with olive oil and set aside.
Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.
Preheat oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes.
Serving Size: Makes 12 Rolls
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEFILTER.
Meanwhile, lightly grease a 12-muffin tin with olive oil and set aside.
Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.
Preheat oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes.
Serving Size: Makes 12 Rolls
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEFILTER.
Nutritional Info Amount Per Serving
- Calories: 74.2
- Total Fat: 4.8 g
- Cholesterol: 14.2 mg
- Sodium: 112.4 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.6 g
- Protein: 1.6 g
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