Prep 3 hrs
Cook 15 mins
These dinner rolls bake to a beautiful golden brown. They are hearty with whole wheat and rich with old-fashioned goodness !
- 236.59 ml water (110 to 115 )
- 29.58 ml water (110 to 115 )
- 59.14 ml sugar
- 29.58 ml shortening
- 4.92 ml salt
- 1 egg
- 473.18 ml whole wheat flour
- 314.66 ml all-purpose flour
- 9.85 ml active dry yeast
- Place all ingredients into the pan of your bread machine. Program the machine for Manual or Dough. Adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple.
- Allow the machine to complete its cycle.
- Transfer the dough to a lightly floured surface and divide it into 12 pieces.
- Shape each piece into a ball. Place 1 inches apart on greased baking sheets. Cover; let rise until doubled, about 1 hour.
- Bake rolls in a preheated 375ºF for 15 to 20 min, or until golden brown. Remove from pans to wire racks. Brush with melted butter.
- Serve warm.
- Note: You can substitute white whole wheat flour for the all-purpose flour and canola oil for the shortening in this recipe.
Wonderful, tender dinner rolls that are more healthy than white flour alone. I used my bread machine to prepare the dough which made it really easy. Thanks for posting. I am saving in my "Tried and True" folder.
I thought these were amazing rolls. I made them pretty much as written, though I used canola oil. I gave them a full one hour to raise after shaping and they were soft and tender for as much wheat flour as they have in them.
Very good! I've tried a few roll recipes lately, and this has been my favorite. Subbed in canola oil and reduced the sugar because I was making them as burger buns, but other than that stuck to the recipe. These had a lovely, hearty wheat flavor. I made them slider roll size, and they were perfect. They held together nicely, and they held up to my loaded turkey sliders very well. This is my new go-to roll recipe. I'll probably take other reviewers' advice and add vital wheat gluten and eliminate white flour next time. Thanks for posting such a great recipe!