Homemade Whole Wheat Rolls

Your family will come to expect these rolls for every gathering. With their simple down-home flavor, they're great for sandwiches or just topped with butter.


2 dozen rolls (24 servings)

Dough Ingredients

3 to 4 cups all-purpose flour
3 cups whole wheat flour
1/2 cup granulated (white) sugar
2 (1/4 ounce) packages active dry yeast
1 tablespoon salt
2 cups milk
1/2 cup vegetable oil
2 tablespoons molasses
2 eggs

Glaze Ingredients

1 egg white
1 tablespoon water
sesame or poppy seeds, optional


In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, oil and molasses to 120°F to 130°F/49°C to 54°C. Add to dry ingredients. Add eggs; beat on low speed until moistened. Beat on medium for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half; shape each portion into 12 balls. Place 1 inch apart into two greased 13 x 9-inch baking pans. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350°F (177°C). Beat egg white and water until foamy; lightly brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake for 20 to 25 minutes or until golden brown.

Estimated Time

Preparation Time: 30 minutes
Rise Time: 1 hour + 45 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving: Calories 189, Fat 6 g (Saturated Fat 1 g), Cholesterol 20 mg, Sodium 19 mg, Carbohydrate 29 g, Fiber 2 g, Protein 5 g.

Recipe Courtesy Of

Kerry Luce, Woodstock, Vermont

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