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Whole Wheat Breakfast Rolls Recipe
|Warm water||250 Milliliter (1 Cup 110Â°F, 43Â°C)|
|Active dry yeast||2 Tablespoon (Package)|
|Whole wheat flour||500 Gram (3 1/3 Cup)|
Serving size: Complete recipe
Calories 2255 Calories from Fat 489
% Daily Value*
Total Fat 56 g86%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1021.8 mg42.6%
Total Carbohydrates 391 g130.3%
Dietary Fiber 67.7 g270.8%
Sugars 7.1 g
Protein 82 g163.1%
Vitamin A 0.9% Vitamin C 0.15%
Calcium 20% Iron 139.3%
*Based on a 2000 Calorie diet
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Put flour and salt into a large bowl.
Stir oil into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough 5 to 10 minutes until smooth and elastic.
Cover and let rise in a warm place 30 minutes.
Grease a baking sheet.
Knead risen dough lightly with floured hands; divide dough into 16 equal pieces.
Roll each piece into a ball.
Sprinkle with a little additional flour; place on baking sheet.
Let stand in a warm place 15 minutes.
Preheat oven to 450°F (230°C).
Bake 15 to 20 minutes or until rolls sound hollow when tapped on undersides.