Feather Whole Wheat Rolls Recipes

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WHOLE WHEAT ROLLS



Whole Wheat Rolls image

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

1-1/2 cups whole wheat flour
1/4 cup plus 2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter, cubed
1 large egg
2 to 2-1/4 cups all-purpose flour
Canola oil, optional

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.

HONEY WHOLE WHEAT ROLLS



Honey Whole Wheat Rolls image

Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. -Celecia Stoup, Hobart, Oklahoma

Provided by Taste of Home

Time 40m

Yield 15 rolls.

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup butter, melted
1/4 cup honey
1 large egg, room temperature
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
1 teaspoon salt
2-1/2 to 3 cups all-purpose flour
Additional melted butter, optional

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, honey, egg, whole wheat flour, oats, salt, yeast mixture and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; shape into 15 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake until golden brown, about 20 minutes. If desired, brush with additional butter. Serve warm.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 188mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

SHREDDED WHEAT FEATHER ROLLS



Shredded Wheat Feather Rolls image

Make and share this Shredded Wheat Feather Rolls recipe from Food.com.

Provided by KittyKitty

Categories     Yeast Breads

Time 2h20m

Yield 1 1/2 dozen, 18 serving(s)

Number Of Ingredients 9

2/3 cup milk
1/2 cup butter
2 tablespoons sugar
1 1/4 teaspoons salt
2 (1/4 ounce) packages dry yeast
1/2 cup warm water (105F to 115F)
2 eggs, beaten
4 cups all-purpose flour
4 shredded wheat biscuits, crumbled (about 1 1/2 cups)

Steps:

  • Combine milk, butter, sugar, and salt in saucepan;heat until butter melts. Cool to 105°F to 115°F.
  • Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, and 2 cups flour; beat at med. speed with an electric mixer until blended. Add remaining 2 cups flour and shredded wheat; beat at med. speed 1 minute, scraping sides of bowl with a spatula. Cover and let rise in a warm place, 1 hour or until doubled in bulk.
  • Punch dough down, shape into 3/4 inch balls, place 3 balls in each cup of a well greased muffin pan. Cover and let rise, 45 minutes or until doubled. Bake at 375°F for 118 to 20 minutes.

Nutrition Facts : Calories 185.4, Fat 6.4, SaturatedFat 3.7, Cholesterol 38.3, Sodium 211.5, Carbohydrate 27.6, Fiber 1.5, Sugar 1.6, Protein 4.8

FEATHERLIGHT ROLLS



Featherlight Rolls image

"Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike," writes Terri Duhon from Bryan, Texas. "They're just as tasty the next day with a slice of cheese on each section of the cloverleaf."

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 tablespoon plus 1/3 cup sugar, divided
1 cup warm 2% milk (110° to 115°)
1/3 cup shortening
2 eggs
1-1/2 teaspoons salt
4 to 5 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

TENDER WHOLE WHEAT ROLLS



Tender Whole Wheat Rolls image

Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.-Wilma Orlano, Carroll, Iowa

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups boiling water
1/3 cup wheat bran
3 tablespoons ground flaxseed
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/3 cup honey
1/4 cup canola oil
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 teaspoons sugar
1-1/2 cups whole wheat flour
2-1/2 to 3 cups bread flour

Steps:

  • In a small bowl, pour boiling water over the wheat bran, flaxseed, salt and cinnamon. Add the honey and oil. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add the sugar, whole wheat flour and wheat bran mixture. Beat on medium speed for 3 minutes. Stir in enough bread flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the 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 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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