Quick Whole Wheat Dinner Rollswhole Wheat Dinner Rolls Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 All-purpose flour3 1⁄4 Cup (52 tbs), divided
 Whole wheat flour3 Cup (48 tbs), divided
 Sugar1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Active dry yeast1⁄2 Ounce (2 Packages)
 Water1 3⁄4 Cup (28 tbs)
 Margarine1⁄3 Cup (5.33 tbs)
 Molasses2 Tablespoon
 Frozen egg substitute1⁄2 Cup (8 tbs), thawed
 All purpose flour1 Tablespoon
 Vegetable cooking spray1

Nutrition Facts

Serving size: Complete recipe

Calories 3901 Calories from Fat 749

% Daily Value*

Total Fat 85 g130.8%

Saturated Fat 14.8 g74.2%

Trans Fat 0 g

Cholesterol 2.4 mg0.8%

Sodium 1275.3 mg53.1%

Total Carbohydrates 687 g229%

Dietary Fiber 61.9 g247.7%

Sugars 73.2 g

Protein 116 g232.2%

Vitamin A 57.8% Vitamin C 1.2%

Calcium 35.7% Iron 226.9%

*Based on a 2000 Calorie diet

Directions

Combine 2 cups all-purpose flour, 1 cup whole wheat flour, sugar, salt, and yeast in a large mixing bowl; stir well.
Set aside.
Combine water, margarine, and molasses in a small saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool mixture to 120° to 130°.
Gradually add liquid mixture to flour mixture, beating at low speed of an electric mixer until blended.
Beat mixture an additional 4 minutes at medium speed.
Add egg substitute, and beat well.
Gradually stir in enough of the remaining 1 1/4 cups all-purpose flour and 2 cups whole wheat flour to make a soft dough.
Sprinkle 1 tablespoon flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Punch dough down, and divide into 36 equal portions.
Roll each portion into a 10-inch rope.
Tie each rope in a loose knot, leaving two long ends.
Place on large baking sheets coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
Bake at 375° for 12 minutes or until golden.
Remove from baking sheets, and let cool on wire racks.
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