Prep 2 hrs
Cook 15 mins
Pretty straight forward recipe for wheat dinner rolls, but my family prefers pan rolls. That way the sides of the rolls touch in the oven and they end being really soft and easy to tear in half.
- 2 (1/4 ounce) packages active dry yeast
- 2 1⁄4 cups warm water (110 to 115 degrees)
- 1⁄2 cup water
- 1 tablespoon sugar (added to 1/2 c water above)
- 1⁄4 cup shortening
- 2 eggs
- 3 cups whole wheat flour
- 3 1⁄2 cups all-purpose flour (may need 4 cups)
- 1⁄4 cup butter (melted)
- In a large mixing bowl, dissolve yeast in warm water. Add sugar/water mixture, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 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. Turn onto a lightly floured surface; divide into four pieces. Shape into 2-inch balls. Dip balls into melted butter and place in 8" x 8" baking pan allowing balls to just touch. Cover and let rise until doubled (about 25 minutes).
- Bake at 375 degrees for 11-15 minutes or until browned. Remove from pans to wire racks. Serve warm.
This recipe makes lovely, light, fluffy rolls. The necessary amount of salt is not listed under the ingredients, though salt is mentioned in the directions. I needed about 1/2 cup more flour to get a pretty sticky, but manageble dough. I added 3 teaspoons salt, and may go for 4 teaspoons next time I make these. I feel that they are so light because the dough is left pretty sticky. The rolls are delicious, even though I skipped the butter coating. Thank you very much for sharing this recipe with us. I had forgotten about whole wheat bread for a while. It is surprisingly good and lovely to look at.