Whole Wheat Batter Rolls Recipe


MethodMain Ingredient


 Lukewarm water1⁄2 Cup (8 tbs)
 Sugar2 Teaspoon
 Dry yeast1⁄2 Ounce (2 Envelopes)
 Milk1 Cup (16 tbs)
 Brown sugar1⁄4 Cup (4 tbs)
 Salt2 Teaspoon
 Fat1⁄4 Cup (4 tbs)
 Egg1 , beaten
 Sifted all purpose flour1 Cup (16 tbs)
 Whole wheat flour1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2070 Calories from Fat 636

% Daily Value*

Total Fat 71 g109.2%

Saturated Fat 22.5 g112.7%

Trans Fat 0 g

Cholesterol 279.3 mg

Sodium 4060.4 mg169.2%

Total Carbohydrates 315 g104.9%

Dietary Fiber 30.1 g120.6%

Sugars 73.4 g

Protein 59 g117.2%

Vitamin A 9.8% Vitamin C 0.07%

Calcium 38.2% Iron 93%

*Based on a 2000 Calorie diet


1. Measure into bowl the lukewarm water and stir in 2 t. sugar.
2. Sprinkle with yeast and let stand 10 minutes. Then stir well.
3. Meantime scald together ingredients in Group B and cool to lukewarm.
4. Stir yeast mixture (A) into milk mixture (B).
5. Stir in (C) egg and flour.
6. Beat well for 2 minutes until batter is smooth and elastic.
7. Scrape down sides of bowl and cover with damp cloth.
8. Let rise in warm place free from draft until double in bulk €” about 40 minutes.
9. Stir down batter and fill muffin tins about 3/4 full. Bake.