Whole Wheat Dinner Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 Package Active Dry Yeast 1/4 C warm water (110-120 degrees) 1 C scalded skim or soy milk 1/4 C butter 2 eggs, beaten 1 tsp. salt 1/3 C sugar 1 1/2 C wheat flour 3 C unbleached white flour
Dissolve yeast in water; set aside until bubbly.
In a large bowl put sugar, salt and butter (don't mix).
Scald milk and pour over the sugar, salt and butter. Stir until well blended.
Add yeast to the milk/sugar/salt/butter mixture and stir to blend.
Add eggs. Mix well. Cool.
Stir in flour until blended and place dough in a greased bowl; cover and let rise until doubled in bulk (about one hour).
Grease muffin tins (12 muffins per pan).
Punch dough down and form into 24 balls. Drop into muffin tins.
Cover and let rise until doubled again (about one hour).
Preheat oven to 375 degrees.
Bake for 12-18 minutes or until golden.
Makes 24 rolls.
Number of Servings: 24
Recipe submitted by SparkPeople user COFFEEGIRL37.
In a large bowl put sugar, salt and butter (don't mix).
Scald milk and pour over the sugar, salt and butter. Stir until well blended.
Add yeast to the milk/sugar/salt/butter mixture and stir to blend.
Add eggs. Mix well. Cool.
Stir in flour until blended and place dough in a greased bowl; cover and let rise until doubled in bulk (about one hour).
Grease muffin tins (12 muffins per pan).
Punch dough down and form into 24 balls. Drop into muffin tins.
Cover and let rise until doubled again (about one hour).
Preheat oven to 375 degrees.
Bake for 12-18 minutes or until golden.
Makes 24 rolls.
Number of Servings: 24
Recipe submitted by SparkPeople user COFFEEGIRL37.
Nutritional Info Amount Per Serving
- Calories: 120.8
- Total Fat: 2.8 g
- Cholesterol: 20.7 mg
- Sodium: 120.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.5 g
- Protein: 3.5 g
Member Reviews
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RAZFOUR
Easy recipe to make! I liked the fact that these turned out good because I have never baked any kind of bread before and had never made any from scratch! The only thing is that it takes longer than 1 hour for the dough to rise. I definitely will make these again. Practice makes perfect! - 1/1/10