Best 7 Whole Wheat Refrigerator Rolls Recipes
Are you in search of a delightful and wholesome recipe for "whole wheat refrigerator rolls"? This article will guide you through the steps to create soft, fluffy, and flavorful rolls that will elevate your meals. With a blend of whole wheat flour and other natural ingredients, these rolls offer a hearty texture and a nutty flavor that will satisfy your taste buds. Ideal for breakfast, lunch, or dinner, these refrigerator rolls can be prepared ahead of time and stored in the refrigerator for convenience. Whether you prefer a classic shape or opt for creative twists, this article will provide you with the essential tips and techniques to achieve perfect whole wheat refrigerator rolls every time. Get ready to indulge in a homemade treat that combines goodness and deliciousness!
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE WHEAT REFRIGERATOR ROLLS
This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Time 30m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. , Turn out onto a lightly floured surface. Knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. , Punch down dough; divide into 24 portions. Divide and shape each portion into three balls. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1-2 hours for refrigerated dough. , Bake at 375° until light golden brown, 10-12 minutes. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.
Nutrition Facts : Calories 159 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 200mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
WHOLE WHEAT REFRIGERATOR ROLLS
Make and share this Whole Wheat Refrigerator Rolls recipe from Food.com.
Provided by Ambervim
Categories Yeast Breads
Time 45m
Yield 18 Rolls
Number Of Ingredients 7
Steps:
- Cream butter and sugar. Add yeast dissolved in water.
- Mix dry ingredients and add gradually.
- Beat well.
- Place in greased bowl, cover and put in refrigerator overnight.
- Bring to room temp 3-4 hours.
- Preheat oven to 400.
- Place in greased muffin tins or silicone 1/3 full and let rise till double.
- Bake 25 minutes.
- Dough will keep several days.
Nutrition Facts : Calories 121.5, Fat 3.1, SaturatedFat 1.7, Cholesterol 6.8, Sodium 152.7, Carbohydrate 21.6, Fiber 2, Sugar 4.3, Protein 3
WHOLE WHEAT REFRIGERATOR ROLLS
This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm.
Provided by Allrecipes Member
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 29.5 g, Cholesterol 7.8 mg, Fat 2.9 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 166.9 mg, Sugar 4.3 g
REFRIGERATOR WHOLE WHEAT ROLLS AND BREAD
Number Of Ingredients 9
Steps:
- Combine butter or margarine, brown sugar, salt, bran flakes and boiling water in a large bowl. Cover and let cool. Dissolve yeast in 1/2 cup warm water let set until foamy, 5 to 10 minutes. Add egg and beat with a whisk. Add yeast mixture to bran flake mixture, stirring well blend in half the flour and beat until smooth. Add remaining flour, 1/2 cup at a time, mixing well. Cover bowl tightly and store in refrigerator until ready to use, at least 3 hours but no more than 24 hours. Punch down dough place on a lightly-floured surface and knead 30 to 40 seconds. Divide dough in half cover unused portion with a bowl.For Rolls: Divide half of the dough into eight portions roll each into a ball and place in a greased 8-inch round pan. Cover and let rise in a warm place, free from drafts, until doubled, about 40 to 60 minutes. Bake in a preheated 400° F oven for 15 to 18 minutes.For Loaf: Shape half of the dough to fit a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Bake in a preheated 375° F oven for 40 to 50 minutes.
Nutrition Facts : Nutritional Facts Serves
WHOLE WHEAT REFRIGERATOR ROLLS
This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm.
Provided by Allrecipes Member
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 29.5 g, Cholesterol 7.8 mg, Fat 2.9 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 166.9 mg, Sugar 4.3 g
REFRIGERATOR WHOLE WHEAT ROLLS
Make and share this Refrigerator Whole Wheat Rolls recipe from Food.com.
Provided by Chef mariajane
Categories Breads
Time 12m
Yield 24 rolls
Number Of Ingredients 9
Steps:
- Scald milk and allow to cool to lukewarm. Add to yeast which has been softened in lukewarm water. Mix in molasses and eggs. Add 4 cup of mixed dry ingredients, and beat until smooth and elastic. Stir in shortening. Add remaining flour, Mix thoroughly.
- Cover and let rise 10 minutes. Knead until smooth, then place in a greased bowl, grease all sides of dough. Store in refrigerator.
- Knead a few seconds then shape into rolls. Place 1-inch apart on greased pan. Dot with butter or margarine. Allow to rise in a warm place.
- Bake at 400F for 12-15 minutes.
Nutrition Facts : Calories 210.2, Fat 6, SaturatedFat 1.7, Cholesterol 18, Sodium 556.7, Carbohydrate 34.3, Fiber 2.7, Sugar 4, Protein 5.8
Tips:
- Use warm water when activating the yeast. This will help the yeast to proof and rise properly.
- Be sure to knead the dough until it is smooth and elastic. This will help the dough to develop gluten, which will give the rolls a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide, which will create the air pockets in the rolls.
- When shaping the rolls, be sure to tuck the edges under to create a smooth surface. This will help the rolls to rise evenly.
- Bake the rolls in a preheated oven until they are golden brown. This will give the rolls a crispy crust and a soft, fluffy interior.
Conclusion:
Whole wheat refrigerator rolls are a delicious and easy-to-make bread that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover whole wheat flour, and they can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to serve them, simply pop them in the oven and bake them until they are warm and fluffy. Serve them with your favorite soup, salad, or main course.
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