This is a streamlined version of my mom's recipe...it's great for beginning bakers because the dough doesn't need to rise. And it's so versatile... You can use either active dry or Rapid Rise yeast. You can use all white flour if you'd like, and can brush the tops with oil or a beaten egg instead of using water. My favorite things to top the rolls with are kosher salt and sesame seeds. Others that are good are poppy seeds, caraway seeds, sunflower seeds, flax seeds, and dried onion or garlic bits. These are unbelievably good right out of the oven...
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Units: US | Metric
- 1Preheat the oven to 425°F Grease a baking sheet and set it aside.
- 2Mix oil and water and heat until warm (I go "by feel - warm but not hot", but the proper temperature is 130 F). I use the microwave (heat for 90 seconds and then let it sit) for best results but you can also use the stovetop.
- 3Combine the yeast, salt, sugar, whole wheat flour, and white flour in a large bowl and stir until well-mixed.
- 4Mix the water and oil into the flour mixture.
- 5Turn the dough onto a floured countertop and knead. As you are kneading, add flour (up to 1 additional cup) until the dough is no longer sticky.
- 6Cut the dough into 8 pieces and shape them. (I usually make football shapes but these also make good breadsticks.).
- 7Brush with water, and sprinkle with any or all of the things in the introduction.
- 8Bake for 20-25 minutes or until the rolls are browned and the crust has gotten crunchy. (Slightly shorter time for breadsticks -- 10-15 minutes.).
- 9Enjoy hot with butter or margarine!
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Nutritional Facts for One-Hour Whole Wheat Rolls
Serving Size: 1 (930 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 288.1
- Calories from Fat 69
- Total Fat 7.6 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 294.0 mg
- Total Carbohydrate 48.1 g
- Dietary Fiber 4.0 g
- Sugars 1.7 g
- Protein 7.5 g