2 hrs 55 mins
2 hrs 30 mins
I found this recipe in the 4 June 1983 issue of California Farmer magazine (page 29). It looked good, so I tried it. Not only did it become a family favorite, but also won its share of blue ribbons at the county fair. They can be baked, and served, in a casserole dish, hence the name.
My Private Note
Units: US | Metric
- 1Scald milk.
- 2Stir in molasses, sugar, salt and butter or margarine.
- 3Cool to lukewarm.
- 4Measure water into large bowl.
- 5Sprinkle yeast onto water and stir until dissolved.
- 6Stir in lukewarm milk mixture.
- 7Combine flours in separate bowl.
- 8Stir half of flour mixture into liquids.
- 9Beat until smooth.
- 10Stir in remaining flour.
- 11Turn dough out onto lightly floured surface.
- 12Knead until smooth and elastic, approximately 10 minutes.
- 13Grease bowl.
- 14Place dough in greased bowl, turning once to grease top.
- 15Cover and place in warm spot to rise until doubled in bulk, about an hour.
- 16Punch down and turn out onto lightly floured surface.
- 17Divide dough in half.
- 18Form 12 inch roll from each half.
- 19Cut each roll into 12 equal pieces.
- 20Form into balls.
- 21Place balls 1/2 inch apart in greased shallow casserole dish OR place in greased round or square pans.
- 22Cover and place in warm spot to rise until doubled, about 50 minutes.
- 23Bake at 375 degrees, about 25 minutes for casserole dish, about 30 minutes for pans.
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Nutritional Facts for Whole Wheat "casserolls"
Serving Size: 1 (1092 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 118.7
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 1.5 g
- Cholesterol 6.5 mg
- Sodium 214.5 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 1.8 g
- Sugars 1.1 g
- Protein 3.4 g