Whole Wheat Pan Rolls
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
24 rolls
- Serves:
- 24
ingredients
- 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)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.